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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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Thermal Inactivation Kinetics of Escherichia coli O157 : H7 in Ground Chicken: Modeling and Impact on Physicochemical Qualities

2025Journal of Food Process EngineeringJournal

10.1111/jfpe.70275 Full text0 citations

Authors

5 authors across 4 institutions in 4 countries.

Patrick Owusu-AnsahFirst authorCorresponding
- University for Development Studies (GH)
as printed: Patrick Owusu‐Ansah
Patrick Owusu‐AnsahFirst authorCorresponding
- University for Development Studies (GH)
Newlove Akowuah Afoakwah
- University for Development Studies (GH)
Gustav Komla Mahunu
- University for Development Studies (GH)
Isaac Duah BoatengSenior author
- African Academy of Sciences (KE)

Fields

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

Listeria monocytogenes in Food Safetylevel 3 · 0.73
Food Drying and Modelinglevel 3 · 0.20
Microbial Inactivation Methodslevel 3 · 0.02

Sources

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

openalexseen September 8, 2026
2025 · Journal of Food Process Engineering · 0 citations
https://openalex.org/W4416737234

Thermal Inactivation Kinetics of Escherichia coli O157 : H7 in Ground Chicken: Modeling and Impact on Physicochemical Qualities · Sankore