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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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Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

2022Frontiers in Sustainable Food SystemsJournalOpen access

10.3389/fsufs.2022.1023123 Full text12 citations

Authors

3 authors.

Sandra ObinzeFirst author
- Michael Okpara University of Agriculture (NG)
Philippa C. OjimelukweCorresponding
- Michael Okpara University of Agriculture (NG)
Ben A. EkeSenior author
- Michael Okpara University of Agriculture (NG)

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
Cocoa and Sweet Potato Agronomylevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2022 · Frontiers in Sustainable Food Systems · 12 citations
https://openalex.org/W4309533931

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans · Sankore