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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.

Newlove Akowuah Afoakwah · Sankore

University for Development Studies

Newlove Akowuah Afoakwah

ORCID, self-asserted

ORCID 0000-0002-1136-5318

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

52

Citations

224

h-index

8

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

7

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

University for Development Studies55 works
Ministry of Food and Agriculture1 works

Publications

52 works in the graph, newest first.

Chemometrics-based fingerprinting of volatiles and amino acids in cooked bambara groundnut (Vigna subterranea)
2026Journal of Food Measurement & CharacterizationJournal1 citations10.1007/s11694-025-03989-x
Modeling and process optimization of Zoom-koom beverage production using Box–Behnken design
2026Journal of Food Measurement & CharacterizationJournalOpen access0 citations10.1007/s11694-026-04212-1
Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties
2026eFoodJournalOpen accessSenior authorCorresponding0 citations10.1002/efd2.70146
Indigenous preparation practices, consumption frequency, and consumer perceptions of a proposed maize-okara-cassava composite flour for Tuo Zaafi preparation in Northern Ghana
2026Food and HumanityJournalSenior author0 citations10.1016/j.foohum.2026.101232

Evaluation of global research on natural gums in food packaging by scientometric indicators

2026Elsevier eBooksBook ChapterSenior author0 citations10.1016/b978-0-443-40628-7.00008-0

Processing of gum-based smart packaging and coatings

2026Elsevier eBooksBook Chapter0 citations10.1016/b978-0-443-40628-7.00016-x

Applications of gum films in meat, livestock, and aquatic product preservation

2026Elsevier eBooksBook ChapterFirst authorCorresponding0 citations10.1016/b978-0-443-40628-7.00007-9

Mechanism of action of gum films and edible coatings

2026Elsevier eBooksBook Chapter0 citations10.1016/b978-0-443-40628-7.00004-3

Nutritional Composition, Phenolic Profile, Antioxidant, and Antimicrobial Activity of Bilberry, Lingonberry, and Blueberry Cultivars

2026International Journal of Food ScienceJournalOpen accessSenior author0 citations10.1155/ijfo/4181376

Quantitative Determination of Phenolics and Antioxidant Activity in Elaeagnus multiflora Thunb. Fruit Genotypes

2026Journal of Food QualityJournalOpen accessSenior authorCorresponding0 citations10.1155/jfq/5677026

A Comparative Analysis of Cashew Kernel Oil: Physicochemical Characteristics and Yield From Different Extraction Methods

2026Journal of Food ScienceJournalOpen accessSenior author0 citations10.1111/1750-3841.71352

Molecular docking-based prediction of food odor activity: A systematic review of odorant–olfactory receptor interactions, validation, reliability assessment, and future perspectives

2026Microchemical JournalJournal0 citations10.1016/j.microc.2026.119555

Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development—A Review

2025Food Science & NutritionJournalOpen accessCorresponding13 citations10.1002/fsn3.70185

Nutritional and Bioactive Characterization of Amaranthaceae Seeds From Peru, Slovakia, and Poland: A Comparative Study

2025Food Science & NutritionJournalOpen accessSenior authorCorresponding8 citations10.1002/fsn3.70901

Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder

2025Journal of Food Processing and PreservationJournalOpen accessCorresponding9 citations10.1155/jfpp/2804727

Biological properties and application of chitosan and low molecular weight chitosan in food industry: A review

2025Carbohydrate ResearchJournal6 citations10.1016/j.carres.2025.109475

Comprehensive Profiling of Coconut Oil Varieties: Fatty Acids Composition, Oxidative Stability, Bioactive Properties, and Sensory Attributes

2025Applied SciencesJournalOpen accessSenior author6 citations10.3390/app152011070

Cashew apple pomace as a functional ingredient in pasta formulation: A preliminary assessment of quality attributes

2025Food and HumanityJournalSenior author3 citations10.1016/j.foohum.2025.100927

Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell

2025International Journal of Gastronomy and Food ScienceJournalSenior author2 citations10.1016/j.ijgfs.2025.101360

Techno-functional and Rheological Transformation of Unripe Banana Flour: Kinetic Profiling of Five Lactic Acid Bacteria Strains

2025International Journal of Nutrition and Food SciencesJournalOpen accessSenior author1 citations10.11648/j.ijnfs.20251406.22

Global insect farming as a source of oil

2025Elsevier eBooksBook ChapterFirst author0 citations10.1016/b978-0-443-23934-2.00004-4

Thermal Inactivation Kinetics of Escherichia coli O157 : H7 in Ground Chicken: Modeling and Impact on Physicochemical Qualities

2025Journal of Food Process EngineeringJournal0 citations10.1111/jfpe.70275

Safe Food Handling Techniques to Prevent Microbial Contamination

2024Book ChapterSenior author29 citations10.1007/978-981-97-2428-4_14

Post-harvest Food Quality and Safety in the Global South: Sustainable Management Perspectives

2024Book ChapterSenior author28 citations10.1007/978-981-97-2428-4_6

Safe Food and Non-Communicable Diseases in the Global South

2024Book ChapterFirst authorCorresponding6 citations10.1007/978-981-97-2428-4_4

Ultrasound-assisted extraction (UAE) of Jerusalem artichoke tuber bio-active ingredient using optimized conditions of Box-Behnken response surface methodology

2024HeliyonJournalOpen accessFirst authorCorresponding7 citations10.1016/j.heliyon.2024.e25645

Food Intoxication: Prevention, Diagnoses, and Treatment

2024Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and MetabolismBook ChapterFirst author1 citations10.1007/978-3-031-62839-9_12

2024Book ChapterFirst author2 citations10.1007/978-3-031-62839-9_31

Bacterial Toxins and Cancer

2024Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and MetabolismBook Chapter1 citations10.1007/978-3-031-62839-9_16

Colorimetric sensors

2024Elsevier eBooksBook ChapterFirst author0 citations10.1016/b978-0-443-13218-6.00010-0

Fundamentals of colorimetric sensors for food quality and safety

2024Elsevier eBooksBook Chapter0 citations10.1016/b978-0-443-13218-6.00015-x

Colorimetric sensors for ensuring the quality of liquid and semi-liquid foods

2024Elsevier eBooksBook ChapterFirst author0 citations10.1016/b978-0-443-13218-6.00008-2

Colorimetric sensors/indicators safety, quality controls, and regulatory aspects

2024Elsevier eBooksBook ChapterSenior author0 citations10.1016/b978-0-443-13218-6.00002-1

Mushroom Poisons

2024Book Chapter0 citations10.1007/978-3-031-62839-9_29

Patulin Mycotoxin

2024Book ChapterSenior author0 citations10.1007/978-3-031-62839-9_30

Physicochemical properties, biological properties and applications of gum tragacanth-a review

2023Carbohydrate Polymer Technologies and ApplicationsJournalOpen access32 citations10.1016/j.carpta.2023.100288

Studies on the extraction of Jerusalem artichoke tuber phenolics using microwave-assisted extraction optimized conditions

2023Food Chemistry AdvancesJournalOpen accessFirst authorCorresponding14 citations10.1016/j.focha.2023.100507

Quality evaluation of orange-fleshed sweet potato-pineapple blended jam

2023Journal of Agriculture and Food ResearchJournalOpen accessFirst authorCorresponding13 citations10.1016/j.jafr.2023.100540

Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts

2023Acta AlimentariaJournalOpen accessFirst author7 citations10.1556/066.2022.00118

Extraction, structural properties, and applications of gum arabic

2023Elsevier eBooksBook ChapterFirst author4 citations10.1016/b978-0-323-99468-2.00013-9

Extraction, structural properties, and applications of carrageenan gum

2023Elsevier eBooksBook ChapterFirst author5 citations10.1016/b978-0-323-99468-2.00024-3

Extraction, structural properties, and applications of Irvingia gabonensis (Dika nuts)

2023Elsevier eBooksBook Chapter0 citations10.1016/b978-0-323-99468-2.00018-8

Extraction, structural properties, and applications of cashew gum

2023Elsevier eBooksBook Chapter0 citations10.1016/b978-0-323-99468-2.00017-6

Jerusalem artichoke (Helianthus tuberoses) dietary-fiber powder functionality

2022HeliyonJournalOpen accessFirst authorCorresponding12 citations10.1016/j.heliyon.2022.e12426

Effect of different food processing techniques on the composition of black cumin seed and seed oil

2022Elsevier eBooksBook Chapter1 citations10.1016/b978-0-323-90788-0.00008-1

Utilization of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic

2022Book ChapterFirst author5 citations10.1007/978-3-030-82902-5_35

Biological activities of evening primrose oil

2022Elsevier eBooksBook ChapterSenior author4 citations10.1016/b978-0-12-824135-6.00032-5

Fermentation of Cocoa Bean

2022Book Chapter2 citations10.1007/978-3-030-82902-5_31

Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods

2022Book Chapter1 citations10.1007/978-3-030-82902-5_33

Nutritional, biochemical, and functional characteristics of black cumin seeds

2022Elsevier eBooksBook ChapterFirst author1 citations10.1016/b978-0-323-90788-0.00009-3

Showing 1–50 of 52

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