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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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Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry

2024Measurement FoodJournalOpen access

10.1016/j.meafoo.2024.100187 Full text8 citations

Authors

7 authors across 3 institutions in 2 countries.

Bobby Shekarau LukaFirst authorCorresponding
- Kwararafa University (NG)
- Federal University Wukari (NG)
Miriam Jummai Mactony
- Kwararafa University (NG)
- Federal University Wukari (NG)
Queen Msurshima Vihikwagh
- Kwararafa University (NG)
- Federal University Wukari (NG)
Toluwaleyi Hannah Oluwasegun
- Kwararafa University (NG)
- Federal University Wukari (NG)
Riyang Zakka
- Kwararafa University (NG)
- Federal University Wukari (NG)
Blessing Joshua
- Kwararafa University (NG)
- Federal University Wukari (NG)
Ibrahim Binni MuhammedSenior author
- Kwararafa University (NG)
- Federal University Wukari (NG)

Fields

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

Food Drying and Modelinglevel 3 · 1.00
Microbial Inactivation Methodslevel 3 · 0.99
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.

openalexseen September 9, 2026
2024 · Measurement Food · 8 citations
https://openalex.org/W4401054241

Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry · Sankore