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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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Characterizing fermented habanero pepper (Capsicum chinense L)

2022Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2022.100137 Full text13 citations

Authors

4 authors across 4 institutions in 2 countries.

Alberta N.A. AryeeFirst authorCorresponding
James Owusu‐Kwarteng
- University of Energy and Natural Resources (GH)
as printed: James Owusu-Kwarteng
Zachary Senwo
Marikis N. AlvarezSenior author

Fields

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

Biochemical Analysis and Sensing Techniqueslevel 3 · 1.00
Piperaceae Chemical and Biological Studieslevel 3 · 0.99
Advanced Chemical Sensor Technologieslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2022 · Food Chemistry Advances · 13 citations
https://openalex.org/W4308527077

Characterizing fermented habanero pepper (Capsicum chinense L) · Sankore