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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.

Chigozie F. Okoyeuzu · Sankore

University of Nigeria

Chigozie F. Okoyeuzu

ORCID, self-asserted

ORCID 0000-0003-2987-5049

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

Publications

13

Citations

31

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.

University of Nigeria14 works
Joseph Sarwuan Tarka University Makurdi2 works
Federal University of Agriculture, Abeokuta1 works

Publications

13 works in the graph, newest first.

Fermentation intricacies involving dairy milk and their bioactive, health, microbial, and product challenges: A terse review
2026Quality Assurance and Safety of Crops & FoodsJournalOpen access1 citations10.15586/qas.v18i2.1605
Ethnobotany and biofunctional properties of selected edible wild plants in Nigeria: a comprehensive review
2026Exploration of Foods and FoodomicsJournalOpen access0 citations10.37349/eff.2026.1010161
Nutritional, functional, and sensory properties of sorghum-okara composite flakes
2026Exploration of Foods and FoodomicsJournalOpen access0 citations10.37349/eff.2026.1010160
Optimization of Process Variables for Extruded Snacks from Acha-Peanut Blends Separately Enriched with Carrot and Orange-Fleshed Sweet Potato Flours
2025Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access1 citations10.24925/turjaf.v13i9.2561-2569.7662

Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production

2025Exploration of Foods and FoodomicsJournalOpen access0 citations10.37349/eff.2025.101069

Ozone treatment and quality control of shrimp

2024Elsevier eBooksBook Chapter2 citations10.1016/b978-0-443-16124-7.00009-x

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

2024Food ResearchJournalOpen access1 citations10.26656/fr.2017.8(3).171

Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends

2023FermentationJournalOpen accessCorresponding8 citations10.3390/fermentation9030250

Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures

2023PeerJJournalOpen accessFirst author4 citations10.7717/peerj.14876

Natural spices and flavour substitution in zobo tea and drink production: A review

2023International Food Research JournalJournalOpen access3 citations10.47836/ifrj.30.4.02

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

2023American Journal of Food Science and TechnologyJournalOpen accessSenior author2 citations10.54536/ajfst.v2i1.1025

Food Security in Emerging Global Situations-Functional Foods and Food Biotechnology Approaches: A Review

2023Journal of Advances in Food Science & TechnologyJournalOpen access3 citations10.56557/jafsat/2023/v10i28125

Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes

2022Scientific ReportsJournalOpen access6 citations10.1038/s41598-022-22052-z