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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.

Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review

2024Journal of Food ScienceJournalOpen access

10.1111/1750-3841.17346 Full text16 citations

Authors

12 authors across 7 institutions in 4 countries.

Clinton Emeka OkonkwoFirst author
as printed: Clinton E. Okonkwo
Helen Onyeaka
Abiola Folakemi Olaniran
- Landmark University (NG)
as printed: Abiola F. Olaniran
Folayemi Janet Isaac-Bamgboye
- Federal University of Technology (NG)
as printed: Folayemi Janet Isaac‐Bamgboye
Ogueri Nwaiwu
M. U. Ukwuru
- Federal Polytechnic, Idah (NG)
- The Federal Polytechnic, Ado-Ekiti (NG)
as printed: Michael Ukwuru
Adeyemi Ayotunde Adeyanju
- Landmark University (NG)
as printed: Adeyemi A. Adeyanju
Charles Obiora Nwonuma
- Landmark University (NG)
Omokolade Oluwaseyi Alejolowo
- Landmark University (NG)
Adejumoke A. Inyinbor
- Landmark University (NG)
Adenike Akinsemolu
Cunshan ZhouSenior authorCorresponding

Fields

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

Garlic and Onion Studieslevel 3 · 1.00
Ginger and Zingiberaceae researchlevel 3 · 0.99
Food Drying and Modelinglevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2024 · Journal of Food Science · 16 citations
https://openalex.org/W4403047659

Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review · Sankore