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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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Numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice

2026Exploration of Foods and FoodomicsJournalOpen access

10.37349/eff.2026.1010185 Full text0 citations

Authors

4 authors.

Waliu Adewale AdebayoFirst author
- Obafemi Awolowo University (NG)
Hezekiah Adekanmi Adeniran
- Obafemi Awolowo University (NG)
Oluwabukunmi Alakija
- Obafemi Awolowo University (NG)
Similoluwa Nancy OlafimihanSenior author
- Obafemi Awolowo University (NG)

Fields

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

Microbial Inactivation Methodslevel 3 · 0.52
Listeria monocytogenes in Food Safetylevel 3 · 0.37
Food Drying and Modelinglevel 3 · 0.08

Sources

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

openalexseen September 9, 2026
2026 · Exploration of Foods and Foodomics · 0 citations
https://openalex.org/W7204147015

Numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice · Sankore