Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Microbial Succession During Box and Heap Fermentation of Cocoa beans (Theobroma cocoa) – Impacts on Nutrients and Chocolate Quality

2026Archives of Clinical and Medical MicrobiologyJournalOpen access

10.33140/acmmj.05.01.01 Full text0 citations

Authors

5 authors across 3 institutions in 1 country.

Philippa C. OjimelukweFirst authorCorresponding
- Federal University of Agriculture, Abeokuta (NG)
- Michael Okpara University of Agriculture (NG)
as printed: Philippa C Ojimelukwe
Goodness O Benneth
- Michael Okpara University of Agriculture (NG)
Goodness O Benneth
- Michael Okpara University of Agriculture (NG)
Rosemary N AkamaduSenior author
- Abia State University (NG)
Rosemary N AkamaduSenior author
- Abia State University (NG)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 1.00
Proteins in Food Systemslevel 3 · 0.99
Microencapsulation and Drying Processeslevel 3 · 0.96

Sources

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

openalexseen September 9, 2026
2026 · Archives of Clinical and Medical Microbiology · 0 citations
https://openalex.org/W4408049285

Microbial Succession During Box and Heap Fermentation of Cocoa beans (Theobroma cocoa) – Impacts on Nutrients and Chocolate Quality · Sankore