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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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ORCID — researcher identity
Crossref — publisher confirmation

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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.

Roseline Esi Amoah · Sankore

University of Ghana

Roseline Esi Amoah

ORCID, self-asserted

ORCID 0000-0002-4085-4962

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

Publications

4

Citations

18

h-index

2

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

i10-index

0

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.

Ghana Education Service3 works
Ghana Standards Authority3 works
University of Ghana1 works

Publications

4 works in the graph, newest first.

The quality of dehydrated ginger (Zingiber officinale Roscoe) on the market of Ghana
2026Exploration of Foods and FoodomicsJournalOpen accessFirst author0 citations10.37349/eff.2026.1010150
Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome
2022Journal of Food QualityJournalOpen accessFirst authorCorresponding8 citations10.1155/2022/1274679
Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger
2022Cogent Food & AgricultureJournalOpen accessFirst authorCorresponding8 citations10.1080/23311932.2022.2123766
Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger
2022Journal of Food QualityJournalOpen accessFirst authorCorresponding2 citations10.1155/2022/3675626