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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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Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice

2023Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-023-02306-8 Full text10 citations

Authors

8 authors across 4 institutions in 3 countries.

Emmanuel KwawFirst authorCorresponding
- Cape Coast Technical University (GH)
Richard OsaeCorresponding
- Cape Coast Technical University (GH)
Maurice Tibiru Apaliya
- Cape Coast Technical University (GH)
Rapheal Nammahime Alolga
as printed: Rapheal N. Alolga
Augustina Sackle Sackey
- Cape Coast Technical University (GH)
Yongkun MaCorresponding
as printed: Ma Yongkun
W. Tchabo
as printed: William Tchabo
Veronica ObikyembiSenior author
- Cape Coast Technical University (GH)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 1.00
Fermentation and Sensory Analysislevel 3 · 1.00

Sources

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

openalexseen September 5, 2026
2023 · Journal of Food Measurement & Characterization · 10 citations
https://openalex.org/W4390142809

Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice · Sankore