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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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Traditional flavour-enhancing and preservation practices in Ghana's indigenous food preparations: A step toward preservation of traditional culinary knowledge

2026International Journal of Gastronomy and Food ScienceJournal

10.1016/j.ijgfs.2026.101468 Full text1 citations

Authors

4 authors.

Emmanuel LetsyoFirst authorCorresponding
- Ho Technical University (GH)
Felix Kwashie Madilo
- Ho Technical University (GH)
Liticia Effah‐Manu
- Ho Technical University (GH)
as printed: Liticia Effah-Manu
Vera Afua Dela GobeSenior author
- Ho Technical University (GH)

Fields

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

Culinary Culture and Tourismlevel 3 · 0.25
Indigenous Knowledge Systems and Agriculturelevel 3 · 0.10
Ethnobotanical and Medicinal Plants Studieslevel 3 · 0.07

Sources

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

openalexseen September 5, 2026
2026 · International Journal of Gastronomy and Food Science · 1 citations
https://openalex.org/W7134130776

Traditional flavour-enhancing and preservation practices in Ghana's indigenous food preparations: A step toward preservation of traditional culinary knowledge · Sankore