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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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Applications of non-invasive measuring techniques of internal changes during drying of food products

2025Journal of Food EngineeringJournalOpen access

10.1016/j.jfoodeng.2025.112558 Full text6 citations

Authors

3 authors across 3 institutions in 2 countries.

Ayobami Olayemi OladejoFirst authorCorresponding
- University of Uyo (NG)
Sebastian Gruber
Petra FoerstSenior author

Fields

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

Freezing and Crystallization Processeslevel 3 · 0.96
Scientific Measurement and Uncertainty Evaluationlevel 3 · 0.95
Food Drying and Modelinglevel 3 · 0.95

Sources

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

openalexseen September 9, 2026
2025 · Journal of Food Engineering · 6 citations
https://openalex.org/W4408140287

Applications of non-invasive measuring techniques of internal changes during drying of food products · Sankore