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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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Effects of Traditional and Chemical Ripening Methods on the Physicochemical Properties and Microbial Quality of Banana and Pawpaw Fruits

2025Journal of Pure & Applied SciencesJournalOpen access

10.51984/jopas.v24i1.3086 Full text0 citations

Authors

6 authors.

O.D. FakileFirst author
- Olabisi Onabanjo University (NG)
as printed: OLUWAPAMILERIN FAKILE
Okolosi Eviano
- Olabisi Onabanjo University (NG)
O.I. Solana
- Olabisi Onabanjo University (NG)
as printed: Olorunfunmi Solana
Adedokun Mercy
- Olabisi Onabanjo University (NG)
Adedokun Mercy
- Olabisi Onabanjo University (NG)
Oke AyoSenior author
- Olabisi Onabanjo University (NG)

Fields

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

Banana Cultivation and Researchlevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 3 · 0.99
Seed and Plant Biochemistrylevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2025 · Journal of Pure & Applied Sciences · 0 citations
https://openalex.org/W4409346608

Effects of Traditional and Chemical Ripening Methods on the Physicochemical Properties and Microbial Quality of Banana and Pawpaw Fruits · Sankore