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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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Foundations for pH control by moisture during cocoa fermentation is revealed by genetic and stepwise regression analysis

2026Cogent Food & AgricultureJournalOpen access

10.1080/23311932.2026.2651461 Full text1 citations

Authors

3 authors across 3 institutions in 2 countries.

Regina Ama Frimpomaa UdzuFirst author
Antonia Y. TettehCorresponding
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Antonia Yarbeh Tetteh
S.T. LoworSenior author
- Cocoa Research Institute of Ghana (GH)
as printed: Samuel Tetteh Lowor

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.97
Cocoa and Sweet Potato Agronomylevel 3 · 0.02
Sugarcane Cultivation and Processinglevel 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
2026 · Cogent Food & Agriculture · 1 citations
https://openalex.org/W7154463325

Foundations for pH control by moisture during cocoa fermentation is revealed by genetic and stepwise regression analysis · Sankore