Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application

2023Journal of Food Processing and PreservationJournalOpen access

10.1155/2023/1775604 Full text35 citations

Authors

5 authors across 2 institutions in 1 country.

Papa Toah AkonorFirst authorCorresponding
- Institute for Scientific and Technological Information (GH)
as printed: P. T. Akonor
Crossby Osei Tutu
- University of Ghana (GH)
as printed: C. Osei Tutu
Nicole Sharon Affrifah
- University of Ghana (GH)
as printed: N. S. Affrifah
Agnes Simpson Budu
- University of Ghana (GH)
as printed: A. S. Budu
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)
as printed: F. K. Saalia

Fields

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

Cassava research and cyanidelevel 3 · 1.00
Food composition and propertieslevel 3 · 1.00
Phytase and its Applicationslevel 3 · 0.97

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 Food Processing and Preservation · 35 citations
https://openalex.org/W4388687048

Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application · Sankore