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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.

Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation

2026Food Reviews InternationalJournal

10.1080/87559129.2026.2697067 Full text0 citations

Authors

7 authors across 3 institutions in 1 country.

Johnson O. OlorunnusiFirst author
- Federal University of Technology (NG)
Praise J. Agbi
- Federal University of Technology (NG)
Daniel S. Ajewole
- Federal University of Technology (NG)
Rasheedat O. Oriola
- Federal University of Technology (NG)
Isaac S. Onyeakagbu
- Federal University of Technology (NG)
Temitope N. Oluwafemi
- Kwara State Polytechnic (NG)
- Rufus Giwa Polytechnic (NG)
Victor N. EnujiughaSenior authorCorresponding
- Federal University of Technology (NG)

Fields

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

Food composition and propertieslevel 3 · 0.82
Seed and Plant Biochemistrylevel 3 · 0.07
Microbial Metabolites in Food Biotechnologylevel 3 · 0.04

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 Reviews International · 0 citations
https://openalex.org/W7167238525

Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation · Sankore