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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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Effect of manual depulping and roasting on functional, rheological and sensory characteristics of cocoa liquor · Sankore

Effect of manual depulping and roasting on functional, rheological and sensory characteristics of cocoa liquor

2026Applied Food ResearchJournalOpen access

10.1016/j.afres.2026.102033 Full text6 citations

Authors

6 authors across 3 institutions in 1 country.

Bernard Kwabena AsieduFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Emmanuel Ohene Afoakwa
- University of Ghana (GH)
- Ghana Communication Technology University (GH)
Papa Toah AkonorCorresponding
- Institute for Scientific and Technological Information (GH)
Agnes Simpson Budu
- University of Ghana (GH)
Firibu Kwesi SaaliaSenior author
- University of Ghana (GH)

Fields

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

Food Chemistry and Fat Analysislevel 3 · 0.65
Agricultural Engineering and Mechanizationlevel 3 · 0.04
Botanical Research and Applicationslevel 3 · 0.04

Sources

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

openalexseen September 5, 2026
2026 · Applied Food Research · 6 citations
https://openalex.org/W7155194923