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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.

B. B. Maziya-Dixon · Sankore

International Institute of Tropical Agriculture

B. B. Maziya-Dixon

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

4

Citations

16

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.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

International Institute of Tropical Agriculture3 works
International Institute of Tropical Agriculture2 works

Publications

4 works in the graph, newest first.

Evaluating cassava peel-based substrates on the yield and nutritional quality of oyster mushroom (Pleurotus ostreatus)
2025Discover FoodJournalOpen access5 citations10.1007/s44187-025-00365-y
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA Methods
2025Journal of Sensory StudiesJournalOpen accessSenior authorCorresponding2 citations10.1111/joss.70036
Development of standard operating protocol for measurement of cassava root mealiness
2024Scientific ReportsJournalOpen accessSenior authorCorresponding0 citations10.1038/s41598-024-68441-4
Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties
2022Journal of Food QualityJournalOpen access9 citations10.1155/2022/8386258