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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.

Non-meat ingredients in meat products: A scoping review

2022Applied Food ResearchJournalOpen access

10.1016/j.afres.2022.100044 Full text47 citations

Authors

4 authors.

Patrick Owusu-AnsahFirst authorCorresponding
- University for Development Studies (GH)
Esther Kwarteng Besiwah
- University for Development Studies (GH)
Ernest Bonah
- University for Development Studies (GH)
Francis Kweku AmaglohSenior author
- University for Development Studies (GH)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 1.00
Food and Agricultural Scienceslevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2022 · Applied Food Research · 47 citations
https://openalex.org/W4206574398

Non-meat ingredients in meat products: A scoping review · Sankore