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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.

Comparative Effects of Oven and Sun Drying on the Nutritional Composition, Mineral Contents, and Meat Tenderization Properties of Ginger (Zingiber officinale)

2026Journal of Advances in Food Science & TechnologyJournalOpen access

10.56557/jafsat/2026/v13i310951 Full text0 citations

Authors

3 authors across 3 institutions in 1 country.

A. G. OkenmorFirst author
- Federal College of Education, Kano (NG)
- Plateau State University (NG)
J. S. Sangari
- College of Education, Akwanga (NG)
J. G. FulaniSenior author
- Federal College of Education, Kano (NG)
- Plateau State University (NG)

Fields

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

Ginger and Zingiberaceae researchlevel 3 · 0.97
Animal Nutrition and Physiologylevel 3 · 0.00
Moringa oleifera research and applicationslevel 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/W7202003557

Comparative Effects of Oven and Sun Drying on the Nutritional Composition, Mineral Contents, and Meat Tenderization Properties of Ginger (Zingiber officinale) · Sankore