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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.

Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato

2022International Journal of Food ScienceJournalOpen access

10.1155/2022/2352327 Full text27 citations

Authors

6 authors across 4 institutions in 2 countries.

Mavis Owureku‐AsareFirst authorCorresponding
as printed: Mavis Owureku-Asare
Ibok Oduro
- Kwame Nkrumah University of Science and Technology (GH)
Firibu Kwesi Saalia
- University of Ghana (GH)
as printed: Firibu K. Saalia
Charles Tortoe
- Council for Scientific and Industrial Research (GH)
Jonathan Ampah
- Council for Scientific and Industrial Research (GH)
Kingsly AmbroseSenior author

Fields

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

Food Drying and Modelinglevel 3 · 1.00
Freezing and Crystallization Processeslevel 3 · 0.98
Greenhouse Technology and Climate Controllevel 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 · International Journal of Food Science · 27 citations
https://openalex.org/W4307713482

Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato · Sankore