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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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Felix Kwashie Madilo · Sankore

Ho Technical University

Felix Kwashie Madilo

ORCID, self-asserted

ORCID 0000-0002-1997-6658

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

Publications

43

Citations

434

h-index

10

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

i10-index

11

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.

Ho Technical University47 works
University of Ghana7 works
University of Zululand1 works

Publications

43 works in the graph, newest first.

Food Safety in the Catering Sector: Nonconformities, Challenges, and Strategic Interventions With Insights From South Asia and Africa
2026Food Science & NutritionJournalOpen accessSenior authorCorresponding5 citations10.1002/fsn3.71400
Mycoflora, mycotoxin exposure and cancer risk assessment in Tuo-Zaafi, a fermented cereal meal consumed in northern Ghana
2026Toxicology ReportsJournalOpen access4 citations10.1016/j.toxrep.2026.102253
Traditional flavour-enhancing and preservation practices in Ghana's indigenous food preparations: A step toward preservation of traditional culinary knowledge
2026International Journal of Gastronomy and Food ScienceJournal1 citations10.1016/j.ijgfs.2026.101468
Effects of Inorganic Fertilizer Application on the Quality and Sensory Attributes of White Yam ( Dioscorea rotundata ) Varieties
2026International Journal of Food ScienceJournalOpen access0 citations10.1155/ijfo/8847841

Characterizing microbiomes of African fermented foods in a global context

2026MicrobiologyJournalOpen access0 citations10.1099/mic.0.001695

Microbial Quality, Risk Analysis, and Molecular Detection of Escherichia coli O157 and Salmonella spp. in Fresh Raw Beef Sold in Ho Central Market, Ghana

2026International Journal of Food ScienceJournalOpen accessFirst author0 citations10.1155/ijfo/8395815

Emerging Links Between Ferroptosis and Neurodegeneration: Implications for Disease Mechanisms and Nutraceutical Interventions

2025Food Science & NutritionJournalOpen accessSenior authorCorresponding10 citations10.1002/fsn3.70385

Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize‐Based Indigenous Fermented Beverage

2025International Journal of Food ScienceJournalOpen accessFirst authorCorresponding8 citations10.1155/ijfo/6665795

Oral health knowledge, attitudes, and practices among university students in Bangladesh: a cross-sectional study

2025Discover Public HealthJournalOpen access6 citations10.1186/s12982-025-00643-1

Evaluation of Nano‐Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties

2025Food Science & NutritionJournalOpen accessCorresponding3 citations10.1002/fsn3.70124

Microbial quality of some street-vended and restaurant vegetable salads in the Ho municipality of Ghana

2025Discover EnvironmentJournalOpen access4 citations10.1007/s44274-025-00227-5

Demographic determinants of food insecurity among rural adolescents (12–19 years) in Bangladesh: a cross-sectional study

2025Discover Public HealthJournalOpen access1 citations10.1186/s12982-025-00892-0

Lipidomic Characterization of Muscle and Head of Litopenaeus vannamei Exposed to Lactococcus lactis D1813 at Varied Levels of Salinity and Dissolved Oxygen

2025Food Science & NutritionJournalOpen accessSenior authorCorresponding1 citations10.1002/fsn3.71141

Production of Stevia‐Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodolog

2025Food Science & NutritionJournalOpen accessSenior authorCorresponding2 citations10.1002/fsn3.70036

Isolation and Detection of Gram-Positive Bacteria from Tin Food Samples

2025Methods and protocols in food scienceBook ChapterFirst authorCorresponding0 citations10.1007/978-1-0716-4382-2_3

Rapid Detection of Gram Positive Bacteria from Food Samples

2025Methods and protocols in food scienceBook ChapterFirst authorCorresponding0 citations10.1007/978-1-0716-4382-2_6

Street‐Vended Packaged Fresh‐Cut Fruits: Microbiological Risk Assessment and Food Safety Knowledge and Practices of Vendors

2025Journal of Food QualityJournalOpen accessFirst authorCorresponding0 citations10.1155/jfq/6693381

Challenges with food safety adoption: A review

2024Journal of Food SafetyJournalFirst authorCorresponding73 citations10.1111/jfs.13099

Potential of ascorbic acid in human health against different diseases: an updated narrative review

2024International Journal of Food PropertiesJournalOpen accessSenior authorCorresponding71 citations10.1080/10942912.2024.2327335

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

2024Journal of Food QualityJournalOpen accessFirst authorCorresponding29 citations10.1155/2024/1241614

Valorization of potato peel: a sustainable eco-friendly approach

2024CyTA - Journal of FoodJournalOpen accessSenior authorCorresponding25 citations10.1080/19476337.2024.2306951

Nutraceutical properties, biological activities, and industrial applications of chickpea protein

2024Cogent Food & AgricultureJournalOpen accessSenior authorCorresponding10 citations10.1080/23311932.2024.2338653

Knowledge, perception, and practical understanding of food labels: A cross‐sectional study among Bangladeshi consumers

2024Food Science & NutritionJournalOpen access6 citations10.1002/fsn3.4366

Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices

2024International Journal of Food PropertiesJournalOpen accessSenior authorCorresponding9 citations10.1080/10942912.2024.2317740

Ultrasound‐assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half‐life, and sensory attributes

2024Food Science & NutritionJournalOpen accessCorresponding6 citations10.1002/fsn3.4395

Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

2024International Journal of Food PropertiesJournalOpen accessSenior authorCorresponding3 citations10.1080/10942912.2024.2317744

Pyrrolizidine alkaloid contamination of food in Africa: A review of current trends and implications

2024HeliyonJournalOpen access4 citations10.1016/j.heliyon.2024.e24055

Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis

2024International Journal of Food PropertiesJournalOpen accessCorresponding4 citations10.1080/10942912.2024.2317731

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

2024Food Science & NutritionJournalOpen accessSenior authorCorresponding4 citations10.1002/fsn3.4019

A randomized controlled trial of sweet basil leaf powder‐enriched cookies for anemia management in adolescent girls

2024Food Science & NutritionJournalOpen accessSenior authorCorresponding3 citations10.1002/fsn3.4098

Optimization of Organic Acid Concentrations in Calcium Gluconate–Enriched Cola Soft Drink Using Response Surface Methodology

2024Journal of Food Processing and PreservationJournalOpen accessSenior authorCorresponding2 citations10.1155/2024/2171802

Metabolic syndrome extenuation in rat model by feeding Stevia rebaudiana Bertoni cookies

2024Cogent Food & AgricultureJournalOpen accessSenior authorCorresponding1 citations10.1080/23311932.2024.2305513

Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana

2024Discover FoodJournalOpen access0 citations10.1007/s44187-024-00242-0

A comparative study of high-pressure processing and thermal processing techniques on characteristics and microbial evaluation of orange juice

2023International Journal of Food PropertiesJournalOpen accessSenior authorCorresponding15 citations10.1080/10942912.2023.2271678

Foodborne pathogens awareness and food safety knowledge of street-vended food consumers: A case of university students in Ghana

2023HeliyonJournalOpen accessFirst authorCorresponding20 citations10.1016/j.heliyon.2023.e17795

Microbiological Assessment of Groundnut (Arachis hypogaea L.) Sold for Consumption in Ghana

2023Journal of Food QualityJournalOpen accessFirst authorCorresponding3 citations10.1155/2023/7836774

Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals

2023International Journal of Food PropertiesJournalOpen accessSenior authorCorresponding3 citations10.1080/10942912.2023.2293463

Assessment of fresh fish value chain stakeholders’ food safety knowledge and pratices at the Medina Coura market in Bamako, Mali

2023International Journal of Biological and Chemical SciencesJournalOpen access2 citations10.4314/ijbcs.v17i4.27

Food safety and handling knowledge and practices among university students of Bangladesh: A cross-sectional study

2022HeliyonJournalOpen access35 citations10.1016/j.heliyon.2022.e11987

Food safety knowledge and handling practices among household food handlers in Bangladesh: A cross-sectional study

2022Food ControlJournal29 citations10.1016/j.foodcont.2022.109578

Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana

2022Journal of Food QualityJournalOpen accessFirst authorCorresponding9 citations10.1155/2022/8462337

A cross‐sectional study on food safety knowledge and practices among food handlers in tertiary and second circle institutions in Ho municipality, Ghana

2022Food Science & NutritionJournalOpen accessFirst authorCorresponding14 citations10.1002/fsn3.3113

Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

2022Journal of Food QualityJournalOpen accessFirst authorCorresponding9 citations10.1155/2022/5604342