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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.

Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits

2022Applied Food ResearchJournalOpen access

10.1016/j.afres.2022.100041 Full text28 citations

Authors

6 authors across 4 institutions in 2 countries.

Richard OsaeFirst authorCorresponding
- Cape Coast Technical University (GH)
Maurice Tibiru Apaliya
- Cape Coast Technical University (GH)
Raphael N. AlolgaCorresponding
Emmanuel Kwaw
- Cape Coast Technical University (GH)
Phyllis Otu
- Accra Technical University (GH)
as printed: Phyllis Naa Yarley Otu
Selorm AkabaSenior author
- University of Cape Coast (GH)

Fields

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

Postharvest Quality and Shelf Life Managementlevel 3 · 1.00
Nanocomposite Films for Food Packaginglevel 3 · 1.00
Phytochemicals and Antioxidant Activitieslevel 3 · 0.99

Sources

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

crossrefseen September 6, 2026
2022 · Applied Food Research · 26 citations
10.1016/j.afres.2022.100041
openalexseen September 5, 2026
2022 · Applied Food Research · 28 citations
https://openalex.org/W4205877913

Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits · Sankore