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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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Charles Chukwuma Ariahu · Sankore

Benue State University

Charles Chukwuma Ariahu

ORCID, self-asserted

ORCID 0009-0003-6307-2933

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

Publications

15

Citations

18

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.

Benue State University8 works
Joseph Sarwuan Tarka University Makurdi7 works
Federal University of Agriculture, Abeokuta1 works

Publications

15 works in the graph, newest first.

Nixtamalization and Fermentation Enhance the Nutritional and Sensory Attributes of Maize and Cassava-based Fufu
2025Journal of Advances in Food Science & TechnologyJournalOpen access1 citations10.56557/jafsat/2025/v12i19100
Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods
2025American Journal of Food Science and TechnologyJournalOpen access1 citations10.54536/ajfst.v4i1.3916
Storage Stability Study of Sesame (Sesamum Indicum) Seed-Based Salad Cream
2025Indonesian Food and Nutrition ProgressJournalOpen accessSenior author1 citations10.22146/ifnp.98657
Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks
2025American Journal of Food Science and TechnologyJournalOpen access0 citations10.54536/ajfst.v4i1.4080

Moisture Adsorption Characteristics of Freeze-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages

2025Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2025/v24i2770

Moisture Adsorption Characteristics of Spray-Dried Composite Tropical Fruit Purees and Application to Shelf Life Prediction in Flexible Packages

2025American Journal of Food Science and TechnologyJournalOpen access0 citations10.54536/ajfst.v4i2.4189

Moisture Desorption and Thermodynamic Characteristics of Nixtamalized Maize and Fermented Cassava Flour Blends

2025Polish Journal of Food and Nutrition SciencesJournalOpen access0 citations10.31883/pjfns/205003

Triple Fortification of Coconut Milk Chocolate Drinks with Iron, Iodine, and Vitamin A: A Novel Approach to Nutritional Intervention in Resource-Limited Settings

2025Indonesian Food and Nutrition ProgressJournalOpen access0 citations10.22146/ifnp.105746

Sensory and Quality Evaluation of Sesame (Sesamum indicum) Seed-Based Salad Cream

2025Sahel Journal of Life Sciences FUDMAJournalOpen accessSenior author0 citations10.33003/sajols-2025-0301-25

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

2024Asian Food Science JournalJournalOpen access2 citations10.9734/afsj/2024/v23i4710

Quality Evaluation of Fermented Pre Gelatinized Unripe Plantain and Soybean Based Complementary Foods 1: Physicochemical, Sensory and Rheological Properties

2024European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2024/v16i51423

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

2022Asian Food Science JournalJournalOpen access7 citations10.9734/afsj/2022/v21i630432

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics

2022International Journal of Nutrition and Food SciencesJournalOpen accessSenior author2 citations10.11648/j.ijnfs.20221102.12

Thermal inactivation kinetics of Aeromonas hydrophila in soymilk of varying pH and sugar concentrations

2022Journal of Food Processing and PreservationJournalOpen access2 citations10.1111/jfpp.17162

Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Physical and Sensory Properties

2022International Journal of Food Engineering and TechnologyJournalOpen accessSenior author1 citations10.11648/j.ijfet.20220601.13