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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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OpenAlex — works, authorships, subject classification
ROR — institutional identity
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.

Lucretia I. Barber · Sankore

Rivers State University

Lucretia I. Barber

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

6

Citations

7

h-index

1

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

6 works in the graph, newest first.

Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars
2025Asian Food Science JournalJournalOpen accessSenior author1 citations10.9734/afsj/2025/v24i10818
Physical and Sensory Properties of Millet-Soy Snack Bars Supplemented with Lactobacillus acidophilus
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author0 citations10.54117/xssqb852
Determination of Viscosity, Syneresis and Acceptability of Optimized Yoghurt Analogues from African Yambean (Sphenostylis stenocarpa Hams) and Malted Red Rice (Oryza glabberima)
2024IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/ijnfs.v3i2.45
Nutrient Composition and Sensory Properties of African Yambean (Sphenostylis stenocarpa) and Malted Red Rice (Oryza glabberima) Yoghurt Analogue
2024JournalOpen accessFirst author0 citations10.54117/iajnfms.v2i1.46
Isolation, Identification and Characterization of Potential Probiotics from Fermented Food Products
2022Asian Food Science JournalJournalOpen access5 citations10.9734/afsj/2022/v21i530427
Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods
2022European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2022/v14i630509