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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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Application of Functional Microorganisms in Seed-Based Fermentation for the Production of Nutritionally Enhanced and Bioactive Food Condiments: A Review · Sankore

Application of Functional Microorganisms in Seed-Based Fermentation for the Production of Nutritionally Enhanced and Bioactive Food Condiments: A Review

2026F1000ResearchJournalOpen access

10.12688/f1000research.186469.1 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Mercy OkukuFirst authorCorresponding
- Afe Babalola University (NG)
- Federal University Oye Ekiti (NG)
- Ekiti State University (NG)
Tolulope Ogunnusi
- Afe Babalola University (NG)
Abiodun Ayodele Ojo
- Afe Babalola University (NG)
as printed: Ayodele Ojo
Oghenerobor B. AkporSenior author
- Afe Babalola University (NG)
as printed: Oghenerobor Akpor

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.36
African Botany and Ecology Studieslevel 3 · 0.30
GABA and Rice Researchlevel 3 · 0.17

Sources

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

openalexseen September 9, 2026
2026 · F1000Research · 0 citations
https://openalex.org/W7204494713