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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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Thomas M. Okonkwo · Sankore

University of Nigeria

Thomas M. Okonkwo

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete. 2 other profiles were folded into this one.

Publications

14

Citations

32

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 Nigeria12 works
Kaduna State University1 works
University College Hospital, Ibadan1 works

Publications

14 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
Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review
2026Pakistan Journal of NutritionJournalOpen accessSenior author1 citations10.3923/pjn.2026.1.10
Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients
2026HAL (Le Centre pour la Communication Scientifique Directe)JournalSenior author0 citations
Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review
2025Pakistan Journal of NutritionJournalOpen accessSenior author1 citations10.3923/pjn.2025.46.56
Proximate composition and sensory properties of whole-wheat flour and chicken egg-based extruded snacks

2025Science World JournalJournalOpen accessSenior author0 citations10.4314/swj.v20i3.52

AUDIT OF OBSTETRIC ANAESTHESIA SERVICES IN A NIGERIAN TERTIARY HOSPITAL.

2025PubMedJournalOpen access0 citations

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat

2024Asian Food Science JournalJournalOpen access3 citations10.9734/afsj/2024/v23i9741

Effect of Thermal Treatments on Selected Minerals and Water Soluble Vitamins of Chicken Breast Meat

2023European Journal of Nutrition & Food SafetyJournalOpen access7 citations10.9734/ejnfs/2023/v15i11285

Use of Cereals and Egg Products in Extruded Foods: A Review

2023Pakistan Journal of NutritionJournalOpen accessSenior author3 citations10.3923/pjn.2023.1.10

Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

2023European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2023/v15i61313

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

2023Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2023/v22i3623

Microbiological Evaluation of Fresh Catfish (Clarias gariepinus) Obtained from Selected Markets and Ponds in Minna Metropolis

2023European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2023/v15i41301

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

2022European Journal of Nutrition & Food SafetyJournalOpen access8 citations10.9734/ejnfs/2022/v14i111264

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