Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Impact of pretreatment and different drying methods on nutritional and antioxidant properties of Turkey berry fruits (Solanum torvum)

2026Frontiers in Food Science and TechnologyJournalOpen access

10.3389/frfst.2026.1776480 Full text0 citations

Authors

6 authors.

Gloria EssilfieFirst author
- University of Ghana (GH)
as printed: Gloria L. Essilfie
Andrews Ankrah
- University of Ghana (GH)
Freda Adu
- University of Ghana (GH)
Matilda Afful
- University of Ghana (GH)
Raphael U. Kumedzro-Ashiade
- University of Ghana (GH)
as printed: Raphael Kumedzro-Ashiade
Roslyne N. N. BaddooSenior author
- University of Ghana (GH)

Fields

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

Food Drying and Modelinglevel 3 · 0.80
Microencapsulation and Drying Processeslevel 3 · 0.07
African Botany and Ecology Studieslevel 3 · 0.03

Sources

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

openalexseen September 5, 2026
2026 · Frontiers in Food Science and Technology · 0 citations
https://openalex.org/W7155167409

Impact of pretreatment and different drying methods on nutritional and antioxidant properties of Turkey berry fruits (Solanum torvum) · Sankore