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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.

Antioxidant, Functional and Sensory Properties of Wine Produced from Yellow Mombin (Spondias mombin L.) Using a Wild Yeast (Saccharomyces cerevisiae) from Palm Wine

2025Nigerian journal of microbiologyJournalOpen access

10.67614/njm.2025.u9s3u14z Full text0 citations

Authors

3 authors.

R.C. Osaro-MatthewFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: Osaro-Matthew, R. C
V. O. Itaman
- Michael Okpara University of Agriculture (NG)
as printed: Itaman, V.O
Oti V. CSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Fermentation and Sensory Analysislevel 3 · 0.31
African Botany and Ecology Studieslevel 3 · 0.08
Food Chemistry and Fat Analysislevel 3 · 0.06

Sources

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

openalexseen September 9, 2026
2025 · Nigerian journal of microbiology · 0 citations
https://openalex.org/W7168421339

Antioxidant, Functional and Sensory Properties of Wine Produced from Yellow Mombin (Spondias mombin L.) Using a Wild Yeast (Saccharomyces cerevisiae) from Palm Wine · Sankore