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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.

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties

2022Journal of Food Processing and PreservationJournal

10.1111/jfpp.17021 Full text3 citations

Authors

4 authors.

Macmanus Chinenye NdukwuFirst authorCorresponding
- Michael Okpara University of Agriculture (NG)
James C. Ehiem
- Michael Okpara University of Agriculture (NG)
as printed: James Ehiem
Jude Mbanasor
- Michael Okpara University of Agriculture (NG)
Nneoma ObasiSenior author
- Michael Okpara University of Agriculture (NG)

Fields

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

Botanical Research and Applicationslevel 3 · 1.00
Date Palm Research Studieslevel 3 · 1.00
Postharvest Quality and Shelf Life Managementlevel 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
2022 · Journal of Food Processing and Preservation · 3 citations
https://openalex.org/W4291926431

Thermal softening kinetics of African black olive fruit: Influence of temperature and water absorption on the thermal maceration dynamics and thermophysical properties · Sankore