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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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Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods

2022Food ChemistryJournal

10.1016/j.foodchem.2022.134571 Full text64 citations

Authors

20 authors across 19 institutions in 5 countries.

Roji WaghmareFirst authorCorresponding
Manoj KumarCorresponding
Rahul Yadav
Priyank Mhatre
Sachin Sonawane
Swati Sharma
Yogesh Gat
Deepak Chandran
Radha
Radha
Radha
Radha
Muzaffar Hasan
Abhijit Dey
Tanmay Sarkar
Kolawole Banwo
- University of Ibadan (NG)
Micheal Alao
Jayanthi Balakrishnan
Deodatt Suryawanshi
José M. LorenzoSenior author

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 · 1.00

Sources

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

openalexseen September 9, 2026
2022 · Food Chemistry · 64 citations
https://openalex.org/W4304689917

Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods · Sankore