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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.

Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

2023FermentationJournalOpen access

10.3390/fermentation9060495 Full text19 citations

Authors

7 authors across 3 institutions in 2 countries.

Nana Adwoa Nkuma JohnsonFirst authorCorresponding
Selorm Yao‐Say Solomon Adade
- Ho Technical University (GH)
as printed: Selorm Yao-Say Solomon Adade
John-Nelson Ekumah
- University of Ghana (GH)
Yanshu Li
Garba Betchem
Eliasu Issaka
Yongkun MaSenior authorCorresponding

Fields

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

Food composition and propertieslevel 3 · 1.00
Probiotics and Fermented Foodslevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2023 · Fermentation · 19 citations
https://openalex.org/W4377821838

Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage · Sankore