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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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Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities

2023FoodsJournalOpen access

10.3390/foods12183437 Full text59 citations

Authors

6 authors across 5 institutions in 3 countries.

Chibuzo Stanley NwankwoFirst author
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)
Endurance Oghogho Okpomor
- University of Nigeria (NG)
Nesa Dibagar
Marta Wodecki
Wiktor Zwierz
Adam FigielSenior authorCorresponding

Fields

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

Freezing and Crystallization Processeslevel 3 · 1.00
Food Drying and Modelinglevel 3 · 1.00
Food Quality and Safety Studieslevel 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
2023 · Foods · 59 citations
https://openalex.org/W4386777314

Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities · Sankore