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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.

Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom

2025FoodsJournalOpen access

10.3390/foods14122126 Full text10 citations

Authors

5 authors across 2 institutions in 1 country.

Alhassan WuniFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Francis Alemawor
- Kwame Nkrumah University of Science and Technology (GH)
Felix Charles Mills-Robertson
- Kwame Nkrumah University of Science and Technology (GH)
Evans Frimpong BoatengCorresponding
- University of Energy and Natural Resources (GH)
James Owusu‐KwartengSenior authorCorresponding
- University of Energy and Natural Resources (GH)
as printed: James Owusu-Kwarteng

Fields

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

Seed and Plant Biochemistrylevel 3 · 0.97
African Botany and Ecology Studieslevel 3 · 0.96
Food composition and propertieslevel 3 · 0.94

Sources

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

openalexseen September 5, 2026
2025 · Foods · 10 citations
https://openalex.org/W4411429078

Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom · Sankore