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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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Harnessing Pectinase-Producing Microorganisms from Cocoa (Theobroma cacao L.) Fermentation: Isolation, Characterization, and Prospects for Starter Culture Development

2026Applied MicrobiologyJournalOpen access

10.3390/applmicrobiol6070084 Full text0 citations

Authors

5 authors across 2 institutions in 2 countries.

Angela Guma AdamFirst authorCorresponding
- Cocoa Research Institute of Ghana (GH)
as printed: Angela Guma Berwin
Ishmael Amoako‐Attah
- Cocoa Research Institute of Ghana (GH)
as printed: Ishmael Amoako-Attah
Stephen Yaw Opoku
- Cocoa Research Institute of Ghana (GH)
Esther Gyedu‐Akoto
- Cocoa Research Institute of Ghana (GH)
as printed: Esther Gyedu Akoto
Berwin Singh Swami VethaSenior authorCorresponding

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.99
Cocoa and Sweet Potato Agronomylevel 3 · 0.00
Polysaccharides and Plant Cell Wallslevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2026 · Applied Microbiology · 0 citations
https://openalex.org/W7170063796

Harnessing Pectinase-Producing Microorganisms from Cocoa (Theobroma cacao L.) Fermentation: Isolation, Characterization, and Prospects for Starter Culture Development · Sankore