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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.

Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching

2023Food ScienTech JournalJournalOpen access

10.33512/fsj.v5i1.19225 Full text0 citations

Authors

3 authors across 4 institutions in 2 countries.

Joshua Oheji OtugbeikwuFirst author
Philip Abraham Aligwe
Julius AmoveSenior author
- Federal University of Agriculture, Abeokuta (NG)

Fields

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

Freezing and Crystallization Processeslevel 3 · 1.00
Food Drying and Modelinglevel 3 · 0.99
Microbial Inactivation Methodslevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Food ScienTech Journal · 0 citations
https://openalex.org/W4382797915

Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching · Sankore