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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.

Combined Effects of Cutting Orientation and Frying Techniques on the Physicochemical Properties and Quality of Fried Sweet Potato ( Ipomoea batatas ) Chips · Sankore

Combined Effects of Cutting Orientation and Frying Techniques on the Physicochemical Properties and Quality of Fried Sweet Potato ( Ipomoea batatas ) Chips

2025Food Chemistry InternationalJournalOpen access

10.1002/fci2.70036 Full text1 citations

Authors

9 authors across 5 institutions in 3 countries.

Richard OsaeFirst authorCorresponding
- Cape Coast Technical University (GH)
Maurice Tibiru Apaliya
- Cape Coast Technical University (GH)
Felix Narku Engmann
- Kumasi Technical University (GH)
John Owusu
- Koforidua Technical University (GH)
Agnes Andoh
- Cape Coast Technical University (GH)
Anastasia Mensah
- Cape Coast Technical University (GH)
Emmanuel KwawCorresponding
- Cape Coast Technical University (GH)
Daniel M. Anang
Rapheal Nammahime AlolgaSenior author
as printed: Raphael N. Alolga

Fields

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

Food composition and propertieslevel 3 · 1.00
Polysaccharides Composition and Applicationslevel 3 · 0.99
Food Chemistry and Fat Analysislevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2025 · Food Chemistry International · 1 citations
https://openalex.org/W4415366580