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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.

Effect of conventional and emerging thawing technologies on drip loss, microstructure and post-thaw quality of frozen fruits and vegetables: A review

2025Applied Food ResearchJournalOpen access

10.1016/j.afres.2025.101323 Full text21 citations

Authors

11 authors across 2 institutions in 1 country.

Reuben AcheampongFirst author
- University of Ghana (GH)
Crossby Osei TutuCorresponding
- University of Ghana (GH)
Papa Toah Akonor
- Institute for Scientific and Technological Information (GH)
Bernard Kwabena Asiedu
- University of Ghana (GH)
Sheriffa Mahama
- University of Ghana (GH)
Justice Owusu-BempahCorresponding
- University of Ghana (GH)
Dora Appiadu
- University of Ghana (GH)
Ama Fremah Koranteng
- University of Ghana (GH)
David Kumador
- University of Ghana (GH)
as printed: David Kwame Kumador
Anthonia Helga Andoh-Odoom
- Institute for Scientific and Technological Information (GH)
Firibu Kwesi SaaliaSenior author

Fields

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

Freezing and Crystallization Processeslevel 3 · 0.93
Plant Physiology and Cultivation Studieslevel 3 · 0.93
Food Quality and Safety Studieslevel 3 · 0.92

Sources

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

openalexseen September 5, 2026
2025 · Applied Food Research · 21 citations
https://openalex.org/W4414001241

Effect of conventional and emerging thawing technologies on drip loss, microstructure and post-thaw quality of frozen fruits and vegetables: A review · Sankore