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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting

2026European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2026/v18i62083 Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Vachefon Heuvey ForwoukehFirst author
- University of Bamenda (CM)
Ahure Dinnah
- University of Mkar (NG)
as printed: Dinnah Ahure
I. G. Agbidye
- Joseph Sarwuan Tarka University Makurdi (NG)
Kelly Ndombow Yakum
- University of Bamenda (CM)
Abuengmoh PeterSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food Drying and Modelinglevel 3 · 0.70
Proteins in Food Systemslevel 3 · 0.07
Food composition and propertieslevel 3 · 0.07

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2026 · European Journal of Nutrition & Food Safety · 0 citations
https://openalex.org/W7165544544

Adsorption, Thermodynamic Properties and Shelf Life of Cocoyam, Red Kidney Bean and Mango-based Complementary Foods as Influenced by Fermentation and Malting · Sankore