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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.

Effect of roasting and mechanical depulping on the techno-functional properties of cocoa liquor

2026Translational Food SciencesJournalOpen access

10.1093/trfood/vxag002 Full text4 citations

Authors

7 authors across 3 institutions in 1 country.

Bernard Kwabena AsieduFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Emmanuel Ohene Afoakwa
- University of Ghana (GH)
- Ghana Communication Technology University (GH)
Papa Toah Akonor
- Institute for Scientific and Technological Information (GH)
Justice Owusu-Bempah
- University of Ghana (GH)
Agnes Simpson Budu
- University of Ghana (GH)
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Microencapsulation and Drying Processeslevel 3 · 0.00
Cocoa and Sweet Potato Agronomylevel 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
2026 · Translational Food Sciences · 4 citations
https://openalex.org/W7122795506

Effect of roasting and mechanical depulping on the techno-functional properties of cocoa liquor · Sankore