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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.

Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips · Sankore

Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips

2025Exploration of Foods and FoodomicsJournalOpen access

10.37349/eff.2025.101095 Full text4 citations

Authors

5 authors across 2 institutions in 1 country.

Evans Ntim AmedorFirst author
- University of Energy and Natural Resources (GH)
Frederick Sarpong
- Council for Scientific and Industrial Research (GH)
Paa Kwesi Bordoh
- University of Energy and Natural Resources (GH)
Evans Frimpong Boateng
- University of Energy and Natural Resources (GH)
James Owusu‐KwartengSenior author
- University of Energy and Natural Resources (GH)
as printed: James Owusu-Kwarteng

Fields

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

Potato Plant Researchlevel 3 · 0.97
Food composition and propertieslevel 3 · 0.93

Sources

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

openalexseen September 5, 2026
2025 · Exploration of Foods and Foodomics · 4 citations
https://openalex.org/W4413206326