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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.

Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize‐Based Indigenous Fermented Beverage

2025International Journal of Food ScienceJournalOpen access

10.1155/ijfo/6665795 Full text8 citations

Authors

5 authors across 3 institutions in 1 country.

Felix Kwashie MadiloFirst authorCorresponding
- Ho Technical University (GH)
Emmanuel Letsyo
- Ho Technical University (GH)
Nii Korley Kortei
- University of Health and Allied Sciences (GH)
Otilia Abla Adzinyo
- Ho Technical University (GH)
Angela Parry‐Hanson KunaduSenior author
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu

Fields

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

Food composition and propertieslevel 3 · 0.99
Food Science and Nutritional Studieslevel 3 · 0.98
GABA and Rice Researchlevel 3 · 0.96

Sources

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

openalexseen September 5, 2026
2025 · International Journal of Food Science · 8 citations
https://openalex.org/W4411578395

Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize‐Based Indigenous Fermented Beverage · Sankore