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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.

Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours

2025BMC MicrobiologyJournalOpen access

10.1186/s12866-025-04342-4 Full text4 citations

Authors

10 authors across 4 institutions in 2 countries.

Richard Atinpoore AtunaFirst authorCorresponding
- University for Development Studies (GH)
Fortune Akabanda
- University for Development Studies (GH)
Stefan Bletz
Natalie Scherff
Jan Makurat
Ursula Bordewick-Dell
Matthias Lamping
Guido Ritter
Alexander Mellmann
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 · 0.36
Banana Cultivation and Researchlevel 3 · 0.21
Probiotics and Fermented Foodslevel 3 · 0.13

Sources

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

openalexseen September 5, 2026
2025 · BMC Microbiology · 4 citations
https://openalex.org/W4414752068

Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours · Sankore