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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.

Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i210494 Full text0 citations

Authors

6 authors across 4 institutions in 2 countries.

Maryann Nkemakonam AneneFirst author
- Nnamdi Azikiwe University (NG)
as printed: Nkemakonam Maryann Anene
Ogechukwu Favour Okafor
- Nnamdi Azikiwe University (NG)
Ernest Eguono Emojorho
- Delta State Polytechnic Ogwashi-Uku (NG)
- Delta State University (NG)
Theophilus Maduabuchukwu Ikegwu
- Nnamdi Azikiwe University (NG)
Chika, Ukamaka Obiora
- Nnamdi Azikiwe University (NG)
Chinenye, Sabina MmuohSenior author
- Nnamdi Azikiwe University (NG)

Fields

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

Tea Polyphenols and Effectslevel 3 · 0.99
Heavy Metals in Plantslevel 3 · 0.00
Tannin, Tannase and Anticancer Activitieslevel 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
2026 · Journal of Advances in Food Science & Technology · 0 citations
https://openalex.org/W7154752053

Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum · Sankore