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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.

Effects of Osmotic Dehydration‐Assisted Freezing at Different Pressure Rates on Mass Transfer and Quality of Fresh‐Cut Apple

2025Journal of Food Process EngineeringJournal

10.1111/jfpe.70133 Full text5 citations

Authors

4 authors.

Kehinde Peter AlabiFirst authorCorresponding
- Kwara State University (NG)
Adeshina Fadeyibi
- Kwara State University (NG)
Kehinde R. Adebayo
- Kwara State University (NG)
as printed: Kehinde Raheef Adebayo
Lanre Olanipekun GabrielSenior author
- Kwara State University (NG)

Fields

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

Freezing and Crystallization Processeslevel 3 · 1.00
Food Drying and Modelinglevel 3 · 1.00
Food Quality and Safety Studieslevel 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
2025 · Journal of Food Process Engineering · 5 citations
https://openalex.org/W4410311326

Effects of Osmotic Dehydration‐Assisted Freezing at Different Pressure Rates on Mass Transfer and Quality of Fresh‐Cut Apple · Sankore