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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.

M. I. Yusufu · Sankore

Benue State University

M. I. Yusufu

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

4

Citations

9

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.

The Federal Polytechnic, Ado-Ekiti4 works
Federal Polytechnic, Idah2 works
Benue State University2 works

Publications

4 works in the graph, newest first.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics
2024Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2024/v23i6717
Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties
2024Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2024/v23i2696
Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production
2023Asian Food Science JournalJournalOpen accessSenior author4 citations10.9734/afsj/2023/v22i9655
Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends
2023European Journal of Nutrition & Food SafetyJournalOpen access4 citations10.9734/ejnfs/2023/v15i81328