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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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Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria

2026Food Science and ProcessingJournalOpen access

10.53941/fsp.2026.100010 Full text0 citations

Authors

5 authors across 3 institutions in 2 countries.

Blessing EtukFirst author
- University of Uyo (NG)
Sunday Peter Ukwo
- University of Uyo (NG)
Ekemini Ituen
- University of Uyo (NG)
Enobong O. Umoh
- Akwa Ibom State University (NG)
as printed: Enobong Umoh
Jaciene Peter IenczakSenior author

Fields

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

Food Drying and Modelinglevel 3 · 0.76
Phytochemicals and Antioxidant Activitieslevel 3 · 0.05
Microencapsulation and Drying Processeslevel 3 · 0.04

Sources

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

openalexseen September 9, 2026
2026 · Food Science and Processing · 0 citations
https://openalex.org/W7164915280

Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria · Sankore