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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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Effect of fermentation time and temperature on the microbiological, nutritional and sensory characteristics of non-dairy yoghurt formulations produced from blends of cashew, almond and coconut aqueous extract using lactic acid bacteria

2026Next MaterialsJournalOpen access

10.1016/j.nxmate.2026.102724 Full text0 citations

Authors

14 authors across 10 institutions in 5 countries.

Patrick Othuke AkpoghelieFirst author
- Delta State Polytechnic Ogwashi-Uku (NG)
Great Iruoghene EdoCorresponding
- Delta State Polytechnic Ogwashi-Uku (NG)
Ali B.M. Ali
Izuwa Iwanegbe
- University of Benin (NG)
Joseph Oghenewogaga Owheruo
- Delta State Polytechnic Ogwashi-Uku (NG)
Precious Onome Obiebi
- Western Delta University (NG)
Ufuoma Augustina Igbuku
- Delta State Polytechnic Ogwashi-Uku (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.35
Agriculture Sustainability and Environmental Impactlevel 3 · 0.17
Nuts composition and effectslevel 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 · Next Materials · 0 citations
https://openalex.org/W7167709485

Emad Yousif

Ephraim Evi Alex Oghroro

Delta State Polytechnic Ogwashi-Uku (NG)

Oluwatobi Victoria Obayomi

Arthur Efeoghene Athan Essaghah

Dina S. Ahmed

Ahmed A. Alamiery

Huzaifa UmarSenior author

Effect of fermentation time and temperature on the microbiological, nutritional and sensory characteristics of non-dairy yoghurt formulations produced from blends of cashew, almond and coconut aqueous extract using lactic acid bacteria · Sankore