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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.

Molecular Characterization of Culturable Yeasts and Nonspore‐Forming Bacteria Associated With Fermented Kapok Seeds ( Kantong ), a Traditional Food Condiment in Ghana

2025International Journal of Food ScienceJournalOpen access

10.1155/ijfo/6452183 Full text2 citations

Authors

7 authors across 4 institutions in 3 countries.

Elmer N. AmetefeFirst authorCorresponding
- University of Ghana (GH)
as printed: Elmer Nayra Ametefe
Line Thorsen
Harry Danwonno
- University of Ghana (GH)
Righteous Kwaku Agoha
- University of Ghana (GH)
Richard L. K. Glover
- African Institute for Development Policy (MW)
Victoria Pearl Dzogbefia
- Kwame Nkrumah University of Science and Technology (GH)
Lene JespersenSenior author

Fields

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

Probiotics and Fermented Foodslevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.98
Seed and Plant Biochemistrylevel 3 · 0.95

Sources

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

openalexseen September 24, 2026
2025 · International Journal of Food Science · 2 citations
https://openalex.org/W4411540996

Molecular Characterization of Culturable Yeasts and Nonspore‐Forming Bacteria Associated With Fermented Kapok Seeds ( Kantong ), a Traditional Food Condiment in Ghana · Sankore