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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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ORCID — researcher identity
Crossref — publisher confirmation

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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.

Victoria Auhoiza Joshua · Sankore

Kogi State University

Victoria Auhoiza Joshua

ORCID, self-asserted

ORCID 0000-0002-3155-6103

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

Publications

7

Citations

26

h-index

3

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

i10-index

0

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Kogi State Polytechnic6 works
Federal University Lokoja4 works
University of Ilorin3 works
Kogi State University2 works
Salem University1 works
The Federal Polytechnic, Ado-Ekiti1 works

Publications

7 works in the graph, newest first.

Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding
2026Journal of Food Measurement & CharacterizationJournalCorresponding0 citations10.1007/s11694-026-04073-8
Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
2024Ceylon Journal of ScienceJournalOpen accessSenior author2 citations10.4038/cjs.v53i3.8408
Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours
2024Food Science and EngineeringJournalOpen accessSenior author3 citations10.37256/fse.5120243961
Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
2023Journal of Food Measurement & CharacterizationJournalFirst author8 citations10.1007/s11694-023-01830-x

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

2023Food Production Processing and NutritionJournalOpen access6 citations10.1186/s43014-022-00126-9

Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends

2023Food Production Processing and NutritionJournalOpen accessSenior authorCorresponding5 citations10.1186/s43014-023-00159-8

Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips

2023Croatian Journal of Food Science and TechnologyJournalOpen access2 citations10.17508/cjfst.2023.15.1.02