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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.

John Edem Kongor · Sankore

Council for Scientific and Industrial Research

John Edem Kongor

ORCID, self-asserted

ORCID 0000-0002-6575-5362

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

Publications

6

Citations

131

h-index

4

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.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Council for Scientific and Industrial Research5 works
Institute for Scientific and Technological Information1 works

Publications

6 works in the graph, newest first.

Fat and conching time optimisation for melanger-processed artisanal chocolate spreads: a physico-functional and rheological study
2025Translational Food SciencesJournalOpen access9 citations10.1093/trfood/vxaf010
Cocoa production in the 2020s: challenges and solutions
2024CABI Agriculture and BioscienceJournalOpen accessFirst authorCorresponding108 citations10.1186/s43170-024-00310-6
Processing of Cocoa and Development of Chocolate Beverages
2024Reference series in phytochemistryBook ChapterFirst authorCorresponding2 citations10.1007/978-3-031-38663-3_7
Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate
2024Journal of the Science of Food and AgricultureJournalOpen accessFirst authorCorresponding1 citations10.1002/jsfa.13785

Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

2023Journal of the Science of Food and AgricultureJournalOpen accessFirst authorCorresponding7 citations10.1002/jsfa.12902

Processing of Cocoa and Development of Chocolate Beverages

2023Reference series in phytochemistryBook ChapterFirst authorCorresponding4 citations10.1007/978-3-031-04195-2_7-1