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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.

Thermal inactivation kinetics of Aeromonas hydrophila in soymilk of varying pH and sugar concentrations

2022Journal of Food Processing and PreservationJournalOpen access

10.1111/jfpp.17162 Full text2 citations

Authors

3 authors across 2 institutions in 1 country.

Evelyn M. Tersoo‐AbiemFirst authorCorresponding
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)
Charles Chukwuma Ariahu
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)
as printed: Charles C. Ariahu
Julius K. IkyaSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Listeria monocytogenes in Food Safetylevel 3 · 0.99
Microbial Inactivation Methodslevel 3 · 0.99
Advanced Chemical Sensor Technologieslevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2022 · Journal of Food Processing and Preservation · 2 citations
https://openalex.org/W4296010501

Thermal inactivation kinetics of Aeromonas hydrophila in soymilk of varying pH and sugar concentrations · Sankore