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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.

Ekpeno Sunday Ukpong · Sankore

Federal University of Technology Owerri

Ekpeno Sunday Ukpong

ORCID, self-asserted

ORCID 0000-0002-5193-5039

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

Publications

10

Citations

21

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.

Madonna University5 works
Enugu State University of Science and Technology2 works
Federal University of Technology Owerri2 works

Publications

10 works in the graph, newest first.

Unlocking the Nutritional Potential of Gamma Amino Butyric Acid ( GABA ) Rice: Towards a Sustainable Approach to Metabolic Disorder Remedies
2026Food Science & NutritionJournalOpen access0 citations10.1002/fsn3.71284
Effects of processing methods on nutritional, antinutritional and sensory properties of Bambara groundnut seeds
2026Nutrition & Food ScienceJournalFirst authorCorresponding0 citations10.1108/nfs-11-2025-0401
Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea
2025HeliyonJournalOpen access3 citations10.1016/j.heliyon.2025.e42612
Effect of milling and temperature of germination on nutrients, bioactive compounds and pasting properties of FARO 44, FARO 57 and NERICA-8 brown rice cultivars
2024Food Chemistry AdvancesJournalOpen accessFirst authorCorresponding7 citations10.1016/j.focha.2024.100616

Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

2024Food Science and Applied BiotechnologyJournalOpen access3 citations10.30721/fsab2024.v7.i1.314

NERICA-8 brown rice: its pasting properties, nutrients and bioactive compounds as affected by milling, germination temperature and germination time

2024Food Science and Applied BiotechnologyJournalOpen accessFirst author2 citations10.30721/fsab2024.v7.i1.298

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

2024Food Science and Applied BiotechnologyJournalOpen access0 citations10.30721/fsab2024.v7.i1.347

Effects of Single and Double Treatment Methods on the Micronutrients in Mucuna pruriens (Velvet Bean) Seed Flour

2023Asian Food Science JournalJournalOpen accessSenior author1 citations10.9734/afsj/2023/v22i3624

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

2022Asian Food Science JournalJournalOpen accessFirst author3 citations10.9734/afsj/2022/v21i1030480

Production of maize-soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in essential nutrients

2022African Journal of Food ScienceJournalOpen access2 citations10.5897/ajfs2021.2165