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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.

The Impact of Fermentation Duration and Harvesting Season on the Proximate and Physicochemical Parameters of Cocoa ( Theobroma cacao L.) Beans From Ghana

2026Journal of Food QualityJournalOpen access

10.1155/jfq/7543465 Full text0 citations

Authors

8 authors across 5 institutions in 1 country.

Regina Ama Frimpomaa UdzuFirst authorCorresponding
- University of Education, Winneba (GH)
Felix Charlse Mills-Robertson
- Kwame Nkrumah University of Science and Technology (GH)
S.T. Lowor
- Cocoa Research Institute of Ghana (GH)
as printed: Samuel Tetteh Lowor
Bawa Mbage
- University of Education, Winneba (GH)
Daniel Ako Tetteh
- Ghana Health Service (GH)
Patrick A. Twumasi
- University of Cape Coast (GH)
as printed: Patrick Twumasi
Eric Gyamerah Ofori
- University of Education, Winneba (GH)
David Osam AcquayeSenior author
- University of Education, Winneba (GH)

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 · 0.01
African Botany and Ecology Studieslevel 3 · 0.00

Sources

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

crossrefseen September 6, 2026
2026 · Journal of Food Quality · 0 citations
10.1155/jfq/7543465
openalexseen September 5, 2026
2026 · Journal of Food Quality · 0 citations
https://openalex.org/W7172541286

The Impact of Fermentation Duration and Harvesting Season on the Proximate and Physicochemical Parameters of Cocoa ( Theobroma cacao L.) Beans From Ghana · Sankore