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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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Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics

2024Innovative Food Science & Emerging TechnologiesJournal

10.1016/j.ifset.2024.103588 Full text28 citations

Authors

11 authors across 4 institutions in 3 countries.

Wangbin ShiFirst author
Yang Wang
Xingyu Chen
Haochen Hu
Xi Chen
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Mokhtar Dabbour
- Benha University (EG)
Xiangren Meng
Zhaoli ZhangCorresponding
Ronghai He
Haile MaSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Microbial Inactivation Methodslevel 3 · 0.99
Food Industry and Aquatic Biologylevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2024 · Innovative Food Science & Emerging Technologies · 28 citations
https://openalex.org/W4391290282

Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics · Sankore