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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 ripening stages and thermal treatment on quality characteristics of the overripe plantain puree

2023Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2023.100662 Full text0 citations

Authors

6 authors across 2 institutions in 1 country.

Evelyn Serwah AyehFirst author
- Kwame Nkrumah University of Science and Technology (GH)
- Institute for Scientific and Technological Information (GH)
Ebenezer AsiamahCorresponding
- Institute for Scientific and Technological Information (GH)
Abena Boakye
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Abena Achiaa Boakye
Faustina Dufie Wireko‐Manu
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Faustina Dufie Wireko-Manu
Enoch Aryeetey
- Institute for Scientific and Technological Information (GH)
Ibok OduroSenior author
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Ibok N. Oduro

Fields

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

Microbial Metabolism and Applicationslevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99
Food Quality and Safety Studieslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2023 · Journal of Agriculture and Food Research · 0 citations
https://openalex.org/W4379232286

Effects of ripening stages and thermal treatment on quality characteristics of the overripe plantain puree · Sankore