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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.

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans

2024International Journal of Food ScienceJournalOpen access

10.1155/2024/5198607 Full text6 citations

Authors

7 authors across 3 institutions in 1 country.

Lukeman HarunaFirst author
- University of Cape Coast (GH)
Ernest Ekow AbanoCorresponding
- University of Cape Coast (GH)
as printed: Ernest E. Abano
Ernest Teye
- University of Cape Coast (GH)
Isaac Tukwarlba
- University of Cape Coast (GH)
Wilson Yeboah
Kesse J. Agyei
- Cocoa Research Institute of Ghana (GH)
Mary LukemanSenior author
- Ministry of Food and Agriculture (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Cocoa and Sweet Potato Agronomylevel 3 · 0.98
Proteins in Food Systemslevel 3 · 0.96

Sources

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

crossrefseen September 6, 2026
2024 · International Journal of Food Science · 5 citations
10.1155/2024/5198607
openalexseen September 5, 2026
2024 · International Journal of Food Science · 6 citations
https://openalex.org/W4399498455

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans · Sankore