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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.

Zhuo Wang · Sankore

Zhuo Wang

ORCID, self-asserted

ORCID 0000-0002-7247-0998

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

3

Citations

27

h-index

3

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

2

Publications

3 works in the graph, newest first.

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds
2022Frontiers in NutritionJournalOpen access12 citations10.3389/fnut.2022.856089
Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C
2022ProcessesJournalOpen access12 citations10.3390/pr10020431
Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C
2022CyTA - Journal of FoodJournalOpen access3 citations10.1080/19476337.2022.2138979