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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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OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

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What we cover

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.

Mary Lukeman · Sankore

Ministry of Food and Agriculture

Mary Lukeman

ORCID, self-asserted

ORCID 0009-0000-2917-6905

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

Publications

3

Citations

26

h-index

2

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

i10-index

1

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

Publications

3 works in the graph, newest first.

Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana
2025Food Science & NutritionJournalOpen access1 citations10.1002/fsn3.70715
Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans
2024Journal of Agriculture and Food ResearchJournalOpen accessSenior author19 citations10.1016/j.jafr.2024.101211
Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans
2024International Journal of Food ScienceJournalOpen accessSenior author6 citations10.1155/2024/5198607