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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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Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics

2025Food BioscienceJournal

10.1016/j.fbio.2025.106951 Full text3 citations

Authors

5 authors across 3 institutions in 2 countries.

Turkson Antwi BoasiakoFirst author
- University of Ghana (GH)
Yutong Han
Isaac Duah Boateng
Emmanuel Ohene Afoakwa
- Ghana Communication Technology University (GH)
- University of Ghana (GH)
Yongkun MaSenior authorCorresponding

Fields

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

Fermentation and Sensory Analysislevel 3 · 1.00
Horticultural and Viticultural Researchlevel 3 · 0.99
Food Quality and Safety Studieslevel 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 · Food Bioscience · 3 citations
https://openalex.org/W4410921477

Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics · Sankore