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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 Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i330417 Full text0 citations

Authors

3 authors.

Isaac Godfred AntwiFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Ahmad Addo
- Kwame Nkrumah University of Science and Technology (GH)
Ato Bart-PlangeSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Fields

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

Crop Yield and Soil Fertilitylevel 3 · 0.67
Food Drying and Modelinglevel 3 · 0.60
Rice Cultivation and Yield Improvementlevel 3 · 0.59

Sources

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

openalexseen September 5, 2026
2022 · Asian Food Science Journal · 0 citations
https://openalex.org/W4221033257

Effects of Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties · Sankore