Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties

2025Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2025.196 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

J. A. AnkeliFirst author
- University of Mkar (NG)
- Benue State University (NG)
as printed: Jack Amedu Ankeli
O. G. Igbum
- University of Mkar (NG)
as printed: Ogbene Gillian Igbum
F. G. OkibeSenior author
- Federal Ministry of Health (NG)
- Benue State University (NG)
as printed: Friday Godwin Okibe

Fields

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

Microencapsulation and Drying Processeslevel 3 · 0.67
Food Drying and Modelinglevel 3 · 0.27
Food composition and propertieslevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2025 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130642340

Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties · Sankore