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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.

Comfort Chinenye Nwagbo · Sankore

Chukwuemeka Odumegwu Ojukwu University

Comfort Chinenye Nwagbo

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

8

Citations

6

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.

Chukwuemeka Odumegwu Ojukwu University7 works
Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus2 works

Publications

8 works in the graph, newest first.

Evaluation of protein quality and safety of high-fat cookies made from composite flours of hildegardia barteri, maize, and plantain using in vivo feeding trials
2026Food Science and Applied BiotechnologyJournalOpen accessSenior author0 citations10.30721/fsab2026.v9.i1.504
Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour
2026European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2026/v18i42027
Soy-Groundnut Suya Meat Analogue Compared with Beef Control: A Nutritional, Phytochemical and Quality Evaluation
2026International Journal of Technology Food and AgricultureJournalOpen accessFirst author0 citations10.25047/tefa.v3i2.7102
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 BiotechnologyJournal

Open access

3 citations

10.30721/fsab2024.v7.i1.314

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

2024Asian Journal of Advanced Research and ReportsJournalOpen access1 citations10.9734/ajarr/2024/v18i7692

Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp

2024World Journal of Advanced Research and ReviewsJournalOpen access0 citations10.30574/wjarr.2024.22.3.1823

Microbial Lactic Acid Fermentation Improves Nutritional and Organoleptic Profile of Non-Dairy Milk Made from Bambara Groundnut

2023American Journal of Food Science and TechnologyJournalOpen access2 citations10.54536/ajfst.v2i1.1025

PRODUCTION AND QUALITY EVALUATION OF BEETROOT-COLORED STEW PASTE FROM CARROT (DAUCUS CAROTA VAR SATIVUS) AND CAYENNE PEPPER (CAPSICUM ANNUM)

2022PhilPapers (PhilPapers Foundation)JournalOpen accessFirst author0 citations