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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.

Sensory characteristics and consumer segmentation for boiled sweetpotatoes

2026Food Science and Technology InternationalJournal

10.1177/10820132261452355 Full text0 citations

Authors

4 authors across 6 institutions in 4 countries.

Eric Kuuna DeryFirst authorCorresponding
Edward E. Carey
- Kumasi Technical University (GH)
as printed: Edward E Carey
Ibok Oduro
- Kwame Nkrumah University of Science and Technology (GH)
- Kwame Nkrumah University (ZM)
Esther NSEASOMSenior author
- Council for Scientific and Industrial Research (GH)
as printed: Esther Nseasom

Fields

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

Sensory Analysis and Statistical Methodslevel 3 · 0.87
Organic Food and Agriculturelevel 3 · 0.01
Biochemical Analysis and Sensing Techniqueslevel 3 · 0.01

Sources

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

openalexseen September 24, 2026
2026 · Food Science and Technology International · 0 citations
https://openalex.org/W7161829451

Sensory characteristics and consumer segmentation for boiled sweetpotatoes · Sankore