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.

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

2024Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2023.163 Full text1 citations

Authors

3 authors.

Y. M. AdeosunFirst authorCorresponding
- The Federal Polytechnic, Ado-Ekiti (NG)
O. O. Koyenikan
- The Federal Polytechnic, Ado-Ekiti (NG)
A. YusufSenior author

Fields

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

Food Drying and Modelinglevel 3 · 1.00
Microencapsulation and Drying Processeslevel 3 · 0.98
Freezing and Crystallization Processeslevel 3 · 0.97

Sources

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

openalexseen September 9, 2026
2024 · Research Journal of Food Science and Nutrition · 1 citations
https://openalex.org/W4396522238

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder · Sankore