Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Effect of soaking time and drying temperature on the quality of Ogi powder produced from biofortified maize

2026Food and HumanityJournal

10.1016/j.foohum.2026.101323 Full text0 citations

Authors

6 authors.

Olumuyiwa Adekanmbi BabarinsaFirst authorCorresponding
- Mountain Top University (NG)
as printed: Olumuyiwa Adekanmi Babarinsa
Mary Folashade Akanni
Ibijoke Itunu Otesile
Gbenga David Ayandiran
Deborah Modupe Amidu
Mary Omolola OmosebiSenior author
as printed: Omolola Mary Omosebi

Fields

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

Plant Growth Enhancement Techniqueslevel 3 · 0.06
Food composition and propertieslevel 3 · 0.06
Seed and Plant Biochemistrylevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2026 · Food and Humanity · 0 citations
https://openalex.org/W7166140041

Effect of soaking time and drying temperature on the quality of Ogi powder produced from biofortified maize · Sankore