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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.

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

2026eFoodJournalOpen access

10.1002/efd2.70146 Full text0 citations

Authors

8 authors across 7 institutions in 6 countries.

Mohamed Esam RozekFirst author
- Tanta University (EG)
Emmanuel Duah Osei
Anthony Amotoe‐Bondzie
Marcela Slukova
Ivona Jančo
Eva Ivanišová
Miroslava Kačániová
Newlove Akowuah AfoakwahSenior authorCorresponding
- University for Development Studies (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.54
Food composition and propertieslevel 3 · 0.33
Coconut Research and Applicationslevel 3 · 0.02

Sources

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

openalexseen September 10, 2026
2026 · eFood · 0 citations
https://openalex.org/W7150903256

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties · Sankore