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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.

Evaluating the Performance of Thin‐Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying

2025Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/2179898 Full text3 citations

Authors

4 authors across 4 institutions in 1 country.

Thomas Ansong AgyeiFirst authorCorresponding
Shadrack Kwadwo Amponsah
- Council for Scientific and Industrial Research (GH)
- Kwame Nkrumah University of Science and Technology (GH)
as printed: Shadrack kwadwo Amponsah
Joseph Oppong Akowuah
- Kwame Nkrumah University of Science and Technology (GH)
Ahmad AddoSenior author
- Kwame Nkrumah University of Science and Technology (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food Drying and Modelinglevel 3 · 1.00
Microencapsulation and Drying Processeslevel 3 · 1.00
Freezing and Crystallization Processeslevel 3 · 0.98

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2025 · Journal of Food Processing and Preservation · 3 citations
https://openalex.org/W4414397884

Evaluating the Performance of Thin‐Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying · Sankore