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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.

Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice

2024Journal of Food Processing and PreservationJournalOpen access

10.1155/2024/3071071 Full text2 citations

Authors

4 authors across 3 institutions in 1 country.

Yaw Gyau AkyerekoFirst authorCorresponding
- Koforidua Technical University (GH)
Faustina Dufie Wireko‐Manu
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Faustina Dufie Wireko-Manu
Francis Alemawor
- Kwame Nkrumah University of Science and Technology (GH)
Mary AdzanyoSenior author
- Ghana Institute of Languages (GH)

Fields

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

Ginkgo biloba and Cashew Applicationslevel 3 · 1.00
Fermentation and Sensory Analysislevel 3 · 0.99
Phytochemicals and Antioxidant Activitieslevel 3 · 0.98

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 Food Processing and Preservation · 2 citations
https://openalex.org/W4403686231

Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice · Sankore