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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.

Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius)

2024Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2024.100974 Full text28 citations

Authors

6 authors across 2 institutions in 1 country.

Crossby Osei TutuFirst authorCorresponding
- University of Ghana (GH)
Joris Gerald Niilante Amissah
- University of Ghana (GH)
Jacqueline Naalamle Amissah
- University of Ghana (GH)
Papa Toah Akonor
- Institute for Scientific and Technological Information (GH)
as printed: Paa Toah Akonor
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.

Polysaccharides Composition and Applicationslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99
African Botany and Ecology Studieslevel 3 · 0.98

Sources

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

openalexseen September 5, 2026
2024 · Journal of Agriculture and Food Research · 28 citations
https://openalex.org/W4390807374

Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius) · Sankore