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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.

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends · Sankore

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends

2026Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/5174738 Full text0 citations

Authors

7 authors across 3 institutions in 1 country.

Fidelis M. KpodoFirst authorCorresponding
- University of Health and Allied Sciences (GH)
Otilia A. Adzinyo
- Ho Technical University (GH)
Jacob K. Agbenorhevi
- Kwame Nkrumah University of Science and Technology (GH)
Delight P. Hattoh
- Ho Technical University (GH)
Ruth K. Dzieketey
- Ho Technical University (GH)
Selina Amanttesse
- Ho Technical University (GH)
Belinda D. AgbosooSenior author
- Ho Technical University (GH)

Fields

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

Polysaccharides Composition and Applicationslevel 3 · 0.93
Polysaccharides and Plant Cell Wallslevel 3 · 0.02
Food composition and propertieslevel 3 · 0.02

Sources

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

openalexseen September 5, 2026
2026 · Journal of Food Processing and Preservation · 0 citations
https://openalex.org/W7154686075