Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

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

Browse

Countries
Institutions
Fields
Rankings
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.

Leonard D.K. De-Souza · Sankore

Kwame Nkrumah University of Science and Technology

Leonard D.K. De-Souza

ORCID, self-asserted

ORCID 0000-0002-6077-0854

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

15

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

4 works in the graph, newest first.

Physical analysis and sensory properties of okra pectin chocolate during storage
2025JSFA reportsJournalOpen access1 citations10.1002/jsf2.70003
Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin.
2024Journal of Science and Technology (Ghana)JournalOpen access1 citations10.4314/just.v42i2.5
Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
2023Food Chemistry AdvancesJournalOpen access10 citations10.1016/j.focha.2023.100339
Physicochemical evaluation of okra residue obtained after pectin extraction
2023International Journal of Food PropertiesJournalOpen access3 citations10.1080/10942912.2023.2173776