Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

A. E. Egbujie · Sankore

Enugu State University of Science and Technology

A. E. Egbujie

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. 1 other profile was folded into this one.

Publications

4

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.

Publications

4 works in the graph, newest first.

Nutritional, Physical, and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Bambara Groundnut and Bush Mango Flours
2025European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2025/v17i31647
Evaluation of The Effects of Thermal Processing Treatments on The Nutrient and Anti-nutrient Composition of Pigeon Pea (Cajanus cajan) Seed Flours
2024International Journal of Life Science and Agriculture ResearchJournalOpen access0 citations10.55677/ijlsar/v03i11y2024-04
Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours
2023Archives of Current Research InternationalJournalOpen accessSenior author4 citations10.9734/acri/2023/v23i6579
Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour
2022Asian Food Science JournalJournalOpen accessSenior author2 citations10.9734/afsj/2022/v21i930461