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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.

Adaora Nwosu · Sankore

University of Nigeria

Adaora Nwosu

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.

Publications

7

Citations

12

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

7 works in the graph, newest first.

The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends
2025FoodsJournalOpen access5 citations10.3390/foods14030422
Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran
2024Asian Journal of Research in Agriculture and ForestryJournalOpen access1 citations10.9734/ajraf/2024/v10i2279
Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions
2024Asian Journal of Advanced Research and ReportsJournalOpen access1 citations10.9734/ajarr/2024/v18i6652
Chemical and Functional Properties of Tortilla Produced from Rice Flour for Shawarma Production
2024South Asian Research Journal of Engineering and TechnologyJournalOpen accessFirst author0 citations10.36346/sarjet.2024.v06i04.002
Quality evaluation of egg-free cake from soft tofu
2022Journal of Food Science and TechnologyJournalOpen accessFirst author2 citations10.1007/s13197-022-05501-5
Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice
2022Asian Food Science JournalJournalOpen accessFirst author2 citations10.9734/afsj/2022/v21i930466
Characterization and End-Use Qualities of Rice Varieties in Kogi State, Nigeria
2022Trends in Agricultural SciencesJournalOpen access1 citations10.17311/tas.2022.10.18