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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.

Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection

2022Journal of Food QualityJournalOpen access

10.1155/2022/2421050 Full text22 citations

Authors

4 authors across 2 institutions in 1 country.

Edward Ken EssumanFirst authorCorresponding
- University of Cape Coast (GH)
- University of Health and Allied Sciences (GH)
Ernest TeyeCorresponding
- University of Cape Coast (GH)
Rosemond Godbless Dadzie
- University of Cape Coast (GH)
Livingstone K. Sam-AmoahSenior author
- University of Cape Coast (GH)

Fields

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

Identification and Quantification in Foodlevel 3 · 0.99
Food Safety and Hygienelevel 3 · 0.98
Meat and Animal Product Qualitylevel 3 · 0.96

Sources

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

crossrefseen September 6, 2026
2022 · Journal of Food Quality · 18 citations
10.1155/2022/2421050
openalexseen September 5, 2026
2022 · Journal of Food Quality · 22 citations
https://openalex.org/W4224952680

Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection · Sankore