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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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An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics

2025Comprehensive Reviews in Food Science and Food SafetyJournalOpen access

10.1111/1541-4337.70301 Full text0 citations

Authors

6 authors across 3 institutions in 3 countries.

Mahounakpon Wilfried TossouFirst author
Matthew Atongbiik Achaglinkame
- University for Development Studies (GH)
Linda Dari
- University for Development Studies (GH)
Carole Nadia Adjouavi Sossa‐Vihotogbé
Zsanett Bodor
Daniel MörleinSenior authorCorresponding

Fields

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

Phytochemistry and Bioactive Compoundslevel 3 · 0.99
Enzyme Production and Characterizationlevel 3 · 0.97
Papaya Research and Applicationslevel 3 · 0.96

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

openalexseen September 5, 2026
2025 · Comprehensive Reviews in Food Science and Food Safety · 0 citations
https://openalex.org/W4414836380

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics · Sankore