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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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Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans

2025Food Chemistry AdvancesJournalOpen access

10.1016/j.focha.2025.100925 Full text24 citations

Authors

8 authors across 4 institutions in 1 country.

Bernard Kwabena AsieduFirst authorCorresponding
- University of Ghana (GH)
Emmanuel Ohene AfoakwaCorresponding
- Ghana Communication Technology University (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Rexford Obeng
- University of Ghana (GH)
Nii Korley Kortei
- University of Health and Allied Sciences (GH)
Papa Toah Akonor
- Institute for Scientific and Technological Information (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
Proteins in Food Systemslevel 3 · 0.98
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.95

Sources

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

openalexseen September 5, 2026
2025 · Food Chemistry Advances · 24 citations
https://openalex.org/W4407381262

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans · Sankore