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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.

Modeling and Optimization of Infrared‐Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality

2025Food Science & NutritionJournalOpen access

10.1002/fsn3.70437 Full text10 citations

Authors

5 authors across 4 institutions in 3 countries.

Hany S. EL-MeseryFirst author
- Agricultural Research Center (EG)
as printed: Hany S. El‐Mesery
Ahmed H. ElMesiry
- Mansoura University (EG)
Zicheng HuCorresponding
Xinai Zhang
Evans K. QuayeSenior authorCorresponding
- Accra Institute of Technology (GH)

Fields

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

Food Drying and Modelinglevel 3 · 1.00
Microbial Inactivation Methodslevel 3 · 0.98
Microencapsulation and Drying Processeslevel 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
2025 · Food Science & Nutrition · 10 citations
https://openalex.org/W4411346976

Modeling and Optimization of Infrared‐Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality · Sankore