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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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Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation

2025Critical Reviews in Food Science and NutritionJournal

10.1080/10408398.2025.2504718 Full text6 citations

Authors

8 authors across 3 institutions in 3 countries.

Richard Atinpoore AtunaFirst authorCorresponding
- University for Development Studies (GH)
Fortune Akabanda
- University for Development Studies (GH)
Juan E. Andrade Laborde
Jan Makurat
Ursula Bordewick-Dell
Matthias Lamping
Guido Ritter
Francis Kweku AmaglohSenior author
- University for Development Studies (GH)

Fields

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

Food composition and propertieslevel 3 · 0.99
Food Chemistry and Fat Analysislevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2025 · Critical Reviews in Food Science and Nutrition · 6 citations
https://openalex.org/W4410493881

Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation · Sankore