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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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Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips · Sankore

Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

2022Applied Food ResearchJournalOpen access

10.1016/j.afres.2022.100165 Full text11 citations

Authors

5 authors across 5 institutions in 2 countries.

Naomi A. EshunFirst author
- University of Ghana (GH)
- Ghana Standards Authority (GH)
- Ghana Education Service (GH)
Winfred‐Peck Dorleku
- University of Ghana (GH)
as printed: Winfred-Peck Dorleku
Firibu Kwesi Saalia
- University of Ghana (GH)
as printed: Firibu K. Saalia
Marikis N. Alvarez
Alberta N.A. AryeeSenior authorCorresponding

Fields

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

Postharvest Quality and Shelf Life Managementlevel 3 · 0.99
Botanical Research and Applicationslevel 3 · 0.98
Phytochemicals and Antioxidant Activitieslevel 3 · 0.97

Sources

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

openalexseen September 5, 2026
2022 · Applied Food Research · 11 citations
https://openalex.org/W4284989488