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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.

Gustav Komla Mahunu · Sankore

University for Development Studies

Gustav Komla Mahunu

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete.

Publications

58

Citations

629

h-index

13

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

i10-index

15

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 Studies60 works
Ministry of Food and Agriculture1 works

Publications

58 works in the graph, newest first.

Biological activities of evening primrose oil
2022Elsevier eBooksBook Chapter4 citations10.1016/b978-0-12-824135-6.00032-5
Fermentation of Cocoa Bean
2022Book ChapterFirst authorCorresponding2 citations10.1007/978-3-030-82902-5_31
African Fermented Vegetable Products
2022Book ChapterFirst author1 citations10.1007/978-3-030-82902-5_18
Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods
2022Book ChapterFirst authorCorresponding1 citations10.1007/978-3-030-82902-5_33
Nutritional, biochemical, and functional characteristics of black cumin seeds
2022Elsevier eBooksBook ChapterSenior author

1 citations

10.1016/b978-0-323-90788-0.00009-3

The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet

2022Book ChapterCorresponding0 citations10.1007/978-3-030-82902-5_34

Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins

2022Book Chapter0 citations10.1007/978-3-030-82902-5_28

Omics in Traditional Fermented Foods and Beverages

2022Book Chapter0 citations10.1007/978-3-030-82902-5_37

Showing 51–58 of 58

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