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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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Kinetics of Colour Change on Mango Slices Using Different Drying Methods

2025Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2025/v12i49952 Full text0 citations

Authors

6 authors.

A. S. OlajireFirst author
- Ladoke Akintola University of Technology (NG)
as printed: Olajire, A. S.
GRACE OLUWATOYIN OGUNLAKIN
- Ladoke Akintola University of Technology (NG)
as printed: Ogunlakin, G. O.
O. J . Oyelade
- Ladoke Akintola University of Technology (NG)
as printed: Oyelade, O. J.
James A. Adeyanju
- Ladoke Akintola University of Technology (NG)
as printed: Adeyanju, J. A.
Dominic Adebayo
- Ladoke Akintola University of Technology (NG)
as printed: Adebayo, D. O
Alao, V. O.Senior author
- Ladoke Akintola University of Technology (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.99
Microencapsulation and Drying Processeslevel 3 · 0.01
Postharvest Quality and Shelf Life Managementlevel 3 · 0.00

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 Advances in Food Science & Technology · 0 citations
https://openalex.org/W4416539259

Kinetics of Colour Change on Mango Slices Using Different Drying Methods · Sankore