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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.

Microstructural characterization of four nixtamalized and saccharified underutilized legume powders

2026Innovative Food Science & Emerging TechnologiesJournalOpen access

10.1016/j.ifset.2026.104496 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Pearl Boamah AgyekumFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Herman Erick Lutterodt
- Kwame Nkrumah University of Science and Technology (GH)
Francis BrakoCorresponding
Isaac Williams OfosuSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Fields

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

Proteins in Food Systemslevel 3 · 0.69
Food composition and propertieslevel 3 · 0.18
Microencapsulation and Drying Processeslevel 3 · 0.05

Sources

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

openalexseen September 5, 2026
2026 · Innovative Food Science & Emerging Technologies · 0 citations
https://openalex.org/W7129569644

Microstructural characterization of four nixtamalized and saccharified underutilized legume powders · Sankore