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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.

Drying parameters of wild lettuce (Lactuca taraxaxifolia L) affected by different drying methods

2023Croatian Journal of Food Science and TechnologyJournalOpen access

10.17508/cjfst.2023.15.1.13 Full text0 citations

Authors

5 authors across 2 institutions in 1 country.

Clement Adesoji OgunladeFirst author
- Adeleke University (NG)
Simeon Olatayo Jekayinfa
- Ladoke Akintola University of Technology (NG)
Olusola Janet Oyedele
- Ladoke Akintola University of Technology (NG)
A. S. Olajire
- Ladoke Akintola University of Technology (NG)
as printed: Ajekigbe Sola Olajire
Abigael Oluseye OladipoSenior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food Drying and Modelinglevel 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
2023 · Croatian Journal of Food Science and Technology · 0 citations
https://openalex.org/W4386289595

Drying parameters of wild lettuce (Lactuca taraxaxifolia L) affected by different drying methods · Sankore