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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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Effects of Ultrasound Pretreatment and Dehydration Temperature on the Quality of Dehydrated Soy Cheese (Beske)

2026AgriFood Journal of Agricultural Products for FoodJournalOpen access

10.1002/agf2.70025 Full text0 citations

Authors

4 authors across 4 institutions in 2 countries.

Abimbola Kemisola AriseFirst authorCorresponding
- University of Ilorin (NG)
as printed: Arise Abimbola Kemisola
Kolawole Hammed Olawale
- University of Ilorin (NG)
Igbaro Janet
- Olusegun Agagu University of Science and Technology (NG)
Caesar NwosuSenior author
- National Centre for Agricultural Mechanization (NG)
as printed: Nwosu Caesar

Fields

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

Proteins in Food Systemslevel 3 · 0.63
Food Drying and Modelinglevel 3 · 0.18
Probiotics and Fermented Foodslevel 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 · AgriFood Journal of Agricultural Products for Food · 0 citations
https://openalex.org/W7166476084

Effects of Ultrasound Pretreatment and Dehydration Temperature on the Quality of Dehydrated Soy Cheese (Beske) · Sankore