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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
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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.

Christopher Osazuwa · Sankore

Adekunle Ajasin University

Christopher Osazuwa

ORCID, self-asserted

ORCID 0000-0003-3963-5209

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 1 other profile was folded into this one.

Publications

5

Citations

4

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.

Federal University of Technology3 works
Adekunle Ajasin University2 works
Federal University of Technology Owerri1 works
Federal University of Technology Minna1 works

Publications

5 works in the graph, newest first.

Stress Tolerance and Organic Acid Productivity of Fungal Strains Isolated from Local Agricultural Sources
2025Jurnal Pangan dan AgroindustriJournalOpen accessFirst authorCorresponding0 citations10.21776/ub.jpa.2025.013.02.1
Effect of variation of process parameters on bioethanol production from sorghum straw using sequential co-cultures of Aspergillus niger and Scheffersomyces stipitis
2025International Journal of Science and Research ArchiveJournalOpen accessFirst authorCorresponding0 citations10.30574/ijsra.2025.16.1.2209
Poultry meat preservation with citric acid obtained from the fermentation of wheat straw by Aspergillus niger
2024Revista Facultad Nacional de Agronomía MedellínJournalOpen accessFirst author2 citations10.15446/rfnam.v77n2.105711
Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat
2023Acta Scientifci Nutritional HealthJournalOpen access

First author

2 citations

10.31080/asnh.2023.07.1259

Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat

2023Acta Scientifci Nutritional HealthJournalOpen accessFirst author0 citations10.31080/aswh.2023.07.1259