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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.

Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods

2024Pertanika journal of science & technologyJournalOpen access

10.47836/pjst.32.3.23 Full text1 citations

Authors

8 authors across 5 institutions in 4 countries.

Babatunde Oluwamayokun SoyoyeFirst author
- Federal University of Technology (NG)
Nazmi Mat Nawi
Mohamad Ariffin Zulkifli
Guangnan Chen
Nurfadzilah Madian
Ahmad Faiz Mokhtar
Siti Nooradzah Adam
Dimas Firmanda Al RizaSenior author

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Material Properties and Processinglevel 3 · 0.97
Nanocomposite Films for Food Packaginglevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2024 · Pertanika journal of science & technology · 1 citations
https://openalex.org/W4393900713

Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods · Sankore