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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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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.

Council for Scientific and Industrial Research

Francis Kweku Amagloh

ORCID, self-asserted

ORCID 0000-0001-7243-0972

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

Publications

26

Citations

302

h-index

11

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

i10-index

12

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 Studies

29 works

CSIR-Savanna Agricultural Research Institute6 works

Council for Scientific and Industrial Research5 works

Makerere University4 works

Publications

26 works in the graph, newest first.

Leveraging orange-fleshed sweetpotato to advance childhood nutrition in Sub-Saharan Africa
2026World NutritionJournalOpen accessSenior author1 citations10.26596/wn.202617191-113
Spontaneous Fermentation‐Induced Changes in Selected Ghanaian Plant‐Based Flours: Physico‐Functional and Biochemical Insights for Complementary Food Use
2026Food Science & NutritionJournalOpen accessSenior author0 citations10.1002/fsn3.71740
Harnessing underutilized food crops for sustainable extruded snack production: a scoping review
2026Frontiers in NutritionJournalOpen access0 citations10.3389/fnut.2026.1829365
Knowledge of mycotoxins is associated with good practices in preventing mycotoxins ingestion among stakeholders in Northern Ghana
2026Applied Food ResearchJournalOpen accessSenior author0 citations10.1016/j.afres.2026.102293

Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation

2025Critical Reviews in Food Science and NutritionJournalSenior author6 citations10.1080/10408398.2025.2504718

Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours

2025BMC MicrobiologyJournalOpen accessSenior author4 citations10.1186/s12866-025-04342-4

Yellowness of egg yolks influences consumer preference for eggs in Ghana

2024International Food Research JournalJournalOpen accessSenior author1 citations10.47836/ifrj.31.2.19

Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients

2024Potravinarstvo Slovak Journal of Food SciencesJournalOpen accessSenior author0 citations10.5219/1950

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient

2023Scientific ReportsJournalOpen accessSenior author17 citations10.1038/s41598-023-43607-8

Quality evaluation of orange-fleshed sweet potato-pineapple blended jam

2023Journal of Agriculture and Food ResearchJournalOpen access13 citations10.1016/j.jafr.2023.100540

Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

2023Journal of Functional FoodsJournalOpen access12 citations10.1016/j.jff.2023.105453

Enrichment of bread with soymilk using response surface methodology

2023Food Chemistry AdvancesJournalOpen accessSenior author6 citations10.1016/j.focha.2023.100570

The potential of underutilised and biofortified grains, roots, and tubers in Ghana: A nutrition-sensitive approach for improved health

2023CABI ReviewsJournal3 citations10.1079/cabireviews.2023.0027

Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation

2023Food BioengineeringJournalOpen access4 citations10.1002/fbe2.12058

Non-meat ingredients in meat products: A scoping review

2022Applied Food ResearchJournalOpen accessSenior author47 citations10.1016/j.afres.2022.100044

Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds

2022Frontiers in Sustainable Food SystemsJournalOpen accessSenior author45 citations10.3389/fsufs.2022.885328

Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda

2022Future FoodsJournalOpen access30 citations10.1016/j.fufo.2022.100183

Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

2022LWTJournalOpen access28 citations10.1016/j.lwt.2022.114034

Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana

2022Journal of Ethnic FoodsJournalOpen accessSenior author24 citations10.1186/s42779-022-00154-3

Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

2022Book ChapterOpen access14 citations10.1007/978-3-030-92022-7_5

Filling the Protein Gap in Ghana: The Role of Soy

2022Frontiers in Sustainable Food SystemsJournalOpen accessCorresponding12 citations10.3389/fsufs.2021.781571

Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C

2022ProcessesJournalOpen accessSenior author12 citations10.3390/pr10020431

Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours

2022AntioxidantsJournalOpen access10 citations10.3390/antiox11101867

Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends

2022PLoS ONEJournalOpen accessFirst authorCorresponding8 citations10.1371/journal.pone.0275593

Nutrition knowledge, cooking practices, and consumption of indigenous leafy vegetables among households in Sagnarigu Municipality, Ghana

2022Ghana Journal of Science Technology and DevelopmentJournalOpen accessSenior author4 citations10.47881/372.967x

Knowledge of prostate health and food choice influence on the risk of prostate disorders among Ghanaian men

2022African Journal of Food Agriculture Nutrition and DevelopmentJournalOpen accessSenior author1 citations10.18697/ajfand.112.21935

Francis Kweku Amagloh · Sankore