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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.

EFFECT OF POD SIZE AND FERMENTATION METHOD ON TEMPERATURE CHANGES AND THE CHEMICAL QUALITY OF COCOA (Theobroma cacao) BEANS

2025Journal of Applied Life Sciences and EnvironmentJournalOpen access

10.46909/alse-582174 Full text0 citations

Authors

4 authors across 3 institutions in 1 country.

Mohammed AlhassanFirst author
- Ghana Cocoa Board (GH)
- Cocoa Research Institute of Ghana (GH)
as printed: Mohammed ALHASSAN
P. Kumah
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Patrick KUMAH
P. K. Tandoh
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Paul Kweku TANDOH
Irene Akua IdunSenior author
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Irene Akua IDUN

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Cocoa and Sweet Potato Agronomylevel 3 · 0.97
Botanical Research and Applicationslevel 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 · Journal of Applied Life Sciences and Environment · 0 citations
https://openalex.org/W4411690656

EFFECT OF POD SIZE AND FERMENTATION METHOD ON TEMPERATURE CHANGES AND THE CHEMICAL QUALITY OF COCOA (Theobroma cacao) BEANS · Sankore