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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.

Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing

2025Journal of Food Process EngineeringJournalOpen access

10.1111/jfpe.70163 Full text13 citations

Authors

7 authors across 9 institutions in 4 countries.

Augustine Edet BenFirst author
- Michael Okpara University of Agriculture (NG)
Sarafa Adeyemi AkeemCorresponding
- Ambrose Alli University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
- University of Ibadan (NG)
Macmanus Chinenye NdukwuCorresponding
- Michael Okpara University of Agriculture (NG)
as printed: M. C. Ndukwu
Nditoi Akpanmkpuk Samuel
- University of Uyo (NG)
Doris Ijeoma Onyenwigwe
- Michael Okpara University of Agriculture (NG)
as printed: Doris Onyenwigwe
Merlin Simo-Tagne
as printed: Merlin Simo‐Tagne
Henri Grisseur DjoukengSenior author
- Université de Dschang (CM)

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 · 0.99

Sources

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

openalexseen September 24, 2026
2025 · Journal of Food Process Engineering · 13 citations
https://openalex.org/W4411220792

Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing · Sankore