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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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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.

Maryann Nkemakonam Anene · Sankore

Nnamdi Azikiwe University

Maryann Nkemakonam Anene

ORCID, self-asserted

ORCID 0000-0001-9881-646X

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

Publications

5

Citations

6

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

5 works in the graph, newest first.

Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum
2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author0 citations10.56557/jafsat/2026/v13i210494
Nutritional Properties of Tigernut Milk Produced with Blends of Watermelon and Coconut
2026Asian Journal of Chemical SciencesJournalOpen accessFirst author0 citations10.9734/ajocs/2026/v16i2442
Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran
2024Asian Journal of Research in Agriculture and ForestryJournalOpen access1 citations10.9734/ajraf/2024/v10i2279
Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions
2024Asian Journal of Advanced Research and ReportsJournalOpen access1 citations10.9734/ajarr/2024/v18i6652
Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)
2023Horticulture International JournalJournalOpen accessFirst author4 citations10.15406/hij.2023.07.00289