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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.

Pius Ifeanyi Okolie · Sankore

Federal University of Agriculture, Abeokuta

Pius Ifeanyi Okolie

ORCID, self-asserted

ORCID 0000-0003-3306-4572

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

Publications

4

Citations

13

h-index

2

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.

Publications

4 works in the graph, newest first.

Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment
2023Croatian Journal of Food Science and TechnologyJournalOpen accessFirst authorCorresponding7 citations10.17508/cjfst.2023.15.1.04
Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours
2022Applied Food ResearchJournalOpen accessFirst authorCorresponding2 citations10.1016/j.afres.2022.100104
EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARP) SEEDS
2022Food and Environment Safety JournalJournalOpen accessFirst authorCorresponding2 citations10.4316/fens.2022.006
Nutritional composition , anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods
2022Journal of Food Processing and PreservationJournalSenior author2 citations10.1111/jfpp.16868