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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.

Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties

2025Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2025.17.2.03 Full text0 citations

Authors

7 authors across 2 institutions in 1 country.

Vida Opoku EduseiFirst author
- Koforidua Technical University (GH)
Firibu Kwesi Saalia
- University of Ghana (GH)
William Odoom
- Koforidua Technical University (GH)
Yaw Gyau Akyereko
- Koforidua Technical University (GH)
Regina Ofori Asante
- Koforidua Technical University (GH)
Maxwell Adu
- Koforidua Technical University (GH)
John OwusuSenior author
- Koforidua Technical University (GH)

Fields

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

Food Drying and Modelinglevel 3 · 0.98
Microencapsulation and Drying Processeslevel 3 · 0.01
Postharvest Quality and Shelf Life Managementlevel 3 · 0.00

Sources

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

openalexseen September 5, 2026
2025 · Croatian Journal of Food Science and Technology · 0 citations
https://openalex.org/W7117479313

Moisture sorption behaviour and sensory profile of fruit pulp powders of four mango varieties · Sankore