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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.

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

2024Journal of the Science of Food and AgricultureJournalOpen access

10.1002/jsfa.13785 Full text1 citations

Authors

7 authors across 2 institutions in 2 countries.

John Edem KongorFirst authorCorresponding
- Council for Scientific and Industrial Research (GH)
Margaret Owusu
- Council for Scientific and Industrial Research (GH)
Sonia de Pascual‐Teresa
Maria Dolores Álvarez
Vincent Kyei-Baffour
- Council for Scientific and Industrial Research (GH)
as printed: Vincent Owusu Kyei‐Baffour
C. Oduro-Yeboah
- Council for Scientific and Industrial Research (GH)
as printed: Charlotte Oduro‐Yeboah
Charles TortoeSenior author
- Council for Scientific and Industrial Research (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.83
Botanical Research and Applicationslevel 3 · 0.15
Sensory Analysis and Statistical Methodslevel 3 · 0.00

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 the Science of Food and Agriculture · 1 citations
https://openalex.org/W4401224323

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate · Sankore