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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 partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

2024Journal of Agriculture and Food ResearchJournalOpen access

10.1016/j.jafr.2024.101211 Full text19 citations

Authors

9 authors across 3 institutions in 1 country.

Lukeman HarunaFirst author
- Ghana Cocoa Board (GH)
- University of Cape Coast (GH)
- Cocoa Research Institute of Ghana (GH)
Ernest Ekow AbanoCorresponding
- University of Cape Coast (GH)
as printed: Ernest E. Abano
Ernest Teye
- University of Cape Coast (GH)
Isaac Tukwarlba
- University of Cape Coast (GH)
Stephen Adu
- University of Cape Coast (GH)
Kesse J. Agyei
- Cocoa Research Institute of Ghana (GH)
Eric Kuma
- Cocoa Research Institute of Ghana (GH)
Wilson Yeboah
- Ghana Cocoa Board (GH)
- Cocoa Research Institute of Ghana (GH)
Mary LukemanSenior author

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.98
African Botany and Ecology Studieslevel 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
2024 · Journal of Agriculture and Food Research · 16 citations
10.1016/j.jafr.2024.101211
openalexseen September 5, 2026
2024 · Journal of Agriculture and Food Research · 19 citations
https://openalex.org/W4398772973

Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans · Sankore