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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.

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

2024Journal of Food QualityJournalOpen access

10.1155/2024/1241614 Full text29 citations

Authors

5 authors across 3 institutions in 2 countries.

Felix Kwashie MadiloFirst authorCorresponding
- University of Zululand (ZA)
- University of Ghana (GH)
- Ho Technical University (GH)
Angela Parry‐Hanson KunaduCorresponding
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu
Kwaku Tano‐Debrah
- University of Ghana (GH)
as printed: Kwaku Tano-Debrah
Firibu Kwesi Saalia
- University of Ghana (GH)
Unathi KolanisiSenior author
- University of Zululand (ZA)

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99
Probiotics and Fermented Foodslevel 3 · 0.99

Sources

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

openalexseen September 8, 2026
2024 · Journal of Food Quality · 29 citations
https://openalex.org/W4393338028

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages · Sankore