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.

Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour

2024Cogent Food & AgricultureJournalOpen access

10.1080/23311932.2024.2363003 Full text26 citations

Authors

5 authors.

Reuben AcheampongFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Joris Gerald Niilante Amissah
- University of Ghana (GH)
Angelina O. Danquah
- University of Ghana (GH)
as printed: Angelina Opoku Danquah
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food composition and propertieslevel 3 · 1.00
Seed and Plant Biochemistrylevel 3 · 0.98
GABA and Rice Researchlevel 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 · Cogent Food & Agriculture · 26 citations
https://openalex.org/W4400419682

Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour · Sankore