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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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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.

Julius Amove · Sankore

Benue State University

Julius Amove

ORCID, self-asserted

ORCID 0000-0001-9118-9475

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

Publications

13

Citations

4

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.

Affiliations

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

Benue State University5 works
Joseph Sarwuan Tarka University Makurdi5 works
University of Mkar1 works
Federal University of Agriculture, Abeokuta1 works

Publications

13 works in the graph, newest first.

Quality Attributes of Blended Juices from Pineapple, Watermelon and Beetroot
2026European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2026/v18i31979
Development and Evaluation of Functional Bread from Whole Wheat, Red Kidney Beans and Defatted Coconut Flour Blends
2026Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2026/v13i210516
Quality Evaluation of Gruels Produced from Composite Flour of Orange-Fleshed Sweet Potato (Ipomoea batatas L.), Beetroot (Beta vulgaris L.), and African Yam Bean (Sphenostylis stenocarpa)
2026JournalOpen accessSenior author0 citations10.9734/ajfrn/2026/v5i3408
Development of Micronutrient Rich Functional Gruels Made from Blends of Orange-Fleshed Sweet Potato, Beetroot, and African Yam Bean Flour
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i7893

Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends

2026Journal of Advances in Food Science & TechnologyJournalOpen accessSenior author0 citations10.56557/jafsat/2026/v13i310771

Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours

2026Asian Food Science JournalJournalOpen accessSenior author0 citations10.9734/afsj/2026/v25i8896

Composite Bread Fortification: Proximate, Mineral, Vitamin, and Antinutrient Profiles of Wheat–Orange Pulp Blends

2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i4333

Effect of Sun, Solar, and Hybrid Drying Techniques on the Microbial Load and Sensory Properties of Tomato Powder

2025JournalOpen accessSenior author0 citations10.9734/ajfrn/2025/v4i4346

Physicochemical and Sensory Properties of Cookies Produced from African Yam Bean, Turmeric and Banana Flours

2025International Journal of Research and Innovation in Applied ScienceJournalOpen accessSenior author0 citations10.51584/ijrias.2025.101100124

The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives

2024Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2024/v23i10744

Nutritional Quality Evaluation of Cookies Enriched with Orange-fleshed Sweet Potato Flour, Starch, and Residue

2024JournalOpen access0 citations10.9734/ajfrn/2024/v3i4215

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

2023Asian Food Science JournalJournalOpen access4 citations10.9734/afsj/2023/v22i9655

Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching

2023Food ScienTech JournalJournalOpen accessSenior author0 citations10.33512/fsj.v5i1.19225