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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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Modelling some quality attributes of a convective Hot-Air dried tomato slices using ANN and ANFIS techniques

2024Measurement FoodJournalOpen access

10.1016/j.meafoo.2024.100140 Full text12 citations

Authors

4 authors across 2 institutions in 1 country.

Adekanmi Olusegun AbioyeFirst author
- Ladoke Akintola University of Technology (NG)
Jelili Babatunde HusseinCorresponding
- Modibbo Adama University of Technology (NG)
Moruf Olanrewaju Oke
- Ladoke Akintola University of Technology (NG)
Islamiyat Folashade BolarinwaSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.99
Postharvest Quality and Shelf Life Managementlevel 3 · 0.99
Greenhouse Technology and Climate Controllevel 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 · Measurement Food · 12 citations
https://openalex.org/W4391515423

Modelling some quality attributes of a convective Hot-Air dried tomato slices using ANN and ANFIS techniques · Sankore