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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.

Effects of Salt Treatment and Drying Methods on the Proximate, Vitamin and Chlorophyll Content of Okra Fruit (Abelmoschusesculentus) Slices.

2024Journal of Home Economics ResearchJournalOpen access

10.66731/jher.v30i1.19 Full text0 citations

Authors

4 authors.

Isaiah H. IbeoguFirst author
- Ebonyi State University (NG)
Folusho M. David-Abraham
- Ebonyi State University (NG)
Helen A. Sunday- Joshua
- Ebonyi State University (NG)
as printed: Helen A. Sunday-Joshua
Charles, N. EgbedikeSenior author
- Ebonyi State University (NG)

Fields

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

Food Drying and Modelinglevel 3 · 0.52
Agricultural Practices and Plant Geneticslevel 3 · 0.10
African Botany and Ecology Studieslevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2024 · Journal of Home Economics Research · 0 citations
https://openalex.org/W7160097849

Effects of Salt Treatment and Drying Methods on the Proximate, Vitamin and Chlorophyll Content of Okra Fruit (Abelmoschusesculentus) Slices. · Sankore