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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.

Impact of Fermentation on the Microbiological and Phytochemical Properties of Functional Foods Juiced Together for A Healthy Beverage

2026International Journal of Human and Health Sciences (IJHHS)JournalOpen access

10.31344/ijhhs.v10i3.953 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

Justinah Folasade John-IsaFirst author
- Federal University of Technology (NG)
Omolara Ojuolape Adeoye
- University of Medical Sciences, Ondo (NG)
- Olusegun Agagu University of Science and Technology (NG)
Robinson Eniola AkindekoSenior author
- Olusegun Agagu University of Science and Technology (NG)

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.34
Hibiscus Plant Research Studieslevel 3 · 0.17
African Botany and Ecology Studieslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · International Journal of Human and Health Sciences (IJHHS) · 0 citations
https://openalex.org/W7166071549

Impact of Fermentation on the Microbiological and Phytochemical Properties of Functional Foods Juiced Together for A Healthy Beverage · Sankore