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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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Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology

2023BeveragesJournalOpen access

10.3390/beverages9030062 Full text9 citations

Authors

7 authors across 3 institutions in 2 countries.

Nana Adwoa Nkuma JohnsonFirst authorCorresponding
John-Nelson Ekumah
- University of Ghana (GH)
Selorm Yao‐Say Solomon Adade
- Ho Technical University (GH)
as printed: Selorm Yao-Say Solomon Adade
Yanshu Li
Garba Betchem
Eliasu Issaka
Yongkun MaSenior authorCorresponding

Fields

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

Proteins in Food Systemslevel 3 · 1.00
Microbial Inactivation Methodslevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2023 · Beverages · 9 citations
https://openalex.org/W4385423914

Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology · Sankore