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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.

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

2022FermentationJournalOpen access

10.3390/fermentation8020063 Full text266 citations

Authors

7 authors.

Janet Adeyinka AdeboFirst authorCorresponding
- University of Johannesburg (ZA)
Patrick Berka NjobehCorresponding
- University of Johannesburg (ZA)
Sefater Gbashi
- University of Johannesburg (ZA)
Ajibola Bamikole Oyedeji
- University of Johannesburg (ZA)
Opeoluwa Mayowa Ogundele
- University of Johannesburg (ZA)
Samson Adeoye Oyeyinka
- University of Johannesburg (ZA)
Oluwafemi Ayodeji AdeboSenior authorCorresponding
- University of Johannesburg (ZA)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00

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

openalexseen September 8, 2026
2022 · Fermentation · 266 citations
https://openalex.org/W4210791416

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability · Sankore