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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.

Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices

2022Indonesian Food Science and Technology JournalJournalOpen access

10.22437/ifstj.v5i2.17695 Full text4 citations

Authors

4 authors.

J. NdifeFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Joel Ndife
Stella C. Ubbor
- Michael Okpara University of Agriculture (NG)
as printed: Stella Ubbor
Augusta Chinweikpe
- Michael Okpara University of Agriculture (NG)
Uzochukwu Anselm OnwuzuruikeSenior author
- Michael Okpara University of Agriculture (NG)
as printed: Anselm Onwuzuruike

Fields

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

Seed and Plant Biochemistrylevel 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
2022 · Indonesian Food Science and Technology Journal · 4 citations
https://openalex.org/W4313015122

Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices · Sankore