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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.

Vivianne Geraldo · Sankore

University of Cape Coast

Vivianne Geraldo

ORCID, self-asserted

ORCID 0009-0002-4135-0034

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

Publications

6

Citations

12

h-index

1

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

1

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Publications

6 works in the graph, newest first.

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain
2026Food Science & NutritionJournalOpen access0 citations10.1002/fsn3.71585
Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray‐Dried Tiger Nut Milk
2026Journal of Food ScienceJournal0 citations10.1111/1750-3841.71219
The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana
2025Journal of Aquatic Food Product TechnologyJournal1 citations10.1080/10498850.2025.2465633
Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof
2025Legume ScienceJournalOpen access1 citations10.1002/leg3.70045
Assessment of consumer willingness to consume artificially sweetened Roselle beverage
2025Food and HumanityJournal0 citations10.1016/j.foohum.2025.100740
Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)
2024HeliyonJournalOpen accessFirst author10 citations10.1016/j.heliyon.2024.e27401