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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.

A Review of Emerging Techniques for Assisting and Accelerating Food Freezing Processes

2026Journal of Food Processing and PreservationJournalOpen access

10.1155/jfpp/8667176 Full text0 citations

Authors

6 authors across 5 institutions in 3 countries.

Sunday Samuel SobowaleFirst authorCorresponding
- Mountain Top University (NG)
Helen Onyeaka
- South African Environmental Observation Network (ZA)
Nnabueze Darlington Nnaji
- University of Nigeria (NG)
as printed: Nnabueze Nnaji
Bukola Funmilola Olatunji
- Mountain Top University (NG)
as printed: Olatunji Bukola Funmilola
Olanrewaju E. Fayemi
- Mountain Top University (NG)
as printed: Olanrewaju Emmanuel Fayemi
Adedola AdeboyeSenior author
- South African Environmental Observation Network (ZA)
as printed: Adedola S. Adeboye

Fields

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

Microbial Inactivation Methodslevel 3 · 0.60
Food Drying and Modelinglevel 3 · 0.29
Freezing and Crystallization Processeslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2026 · Journal of Food Processing and Preservation · 0 citations
https://openalex.org/W7204496325

A Review of Emerging Techniques for Assisting and Accelerating Food Freezing Processes · Sankore