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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.

Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

2023Journal of the Science of Food and AgricultureJournalOpen access

10.1002/jsfa.12902 Full text7 citations

Authors

5 authors across 2 institutions in 2 countries.

John Edem KongorFirst authorCorresponding
- Council for Scientific and Industrial Research (GH)
Sonia de Pascual‐Teresa
Margaret Owusu
- Council for Scientific and Industrial Research (GH)
Vincent Kyei-Baffour
- Council for Scientific and Industrial Research (GH)
as printed: Vincent Owusu Kyei‐Baffour
C. Oduro-YeboahSenior author
- Council for Scientific and Industrial Research (GH)
as printed: Charlotte Oduro‐Yeboah

Fields

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

Botanical Research and Applicationslevel 3 · 0.80
Food Chemistry and Fat Analysislevel 3 · 0.19
Microencapsulation and Drying Processeslevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2023 · Journal of the Science of Food and Agriculture · 7 citations
https://openalex.org/W4385622676

Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate · Sankore