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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.

Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana · Sankore

Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana

2025Food Science & NutritionJournalOpen access

10.1002/fsn3.70715 Full text1 citations

Authors

8 authors across 4 institutions in 1 country.

Lukeman HarunaFirst authorCorresponding
- Ghana Cocoa Board (GH)
- University of Cape Coast (GH)
- Cocoa Research Institute of Ghana (GH)
Ernest Ekow Abano
- University of Cape Coast (GH)
as printed: Ernest E. Abano
Ernest Teye
- University of Cape Coast (GH)
Mary Lukeman
- Ministry of Food and Agriculture (GH)
Isaac Tukwarlba
- University of Cape Coast (GH)
Wilson Yeboah
- Ghana Cocoa Board (GH)
- Cocoa Research Institute of Ghana (GH)
David Nukafo
- Ministry of Food and Agriculture (GH)
Kesse J. AgyeiSenior author
- Cocoa Research Institute of Ghana (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Cocoa and Sweet Potato Agronomylevel 3 · 0.99
African Botany and Ecology Studieslevel 3 · 0.98

Sources

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

crossrefseen September 6, 2026
2025 · Food Science & Nutrition · 1 citations
10.1002/fsn3.70715
openalexseen September 5, 2026
2025 · Food Science & Nutrition · 1 citations
https://openalex.org/W4413764880