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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.

Joshua Akanson · Sankore

University of Cape Coast

Joshua Akanson

ORCID, self-asserted

ORCID 0000-0001-7438-2396

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

Publications

4

Citations

13

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.

Publications

4 works in the graph, newest first.

Impact of Terahertz Frequency Irradiation on the Physicochemical, Nutritional, Microbial and Sensory Quality of Orange‐Fleshed Sweet Potato–Soy Beverage
2025Journal of Food QualityJournalOpen access0 citations10.1155/jfq/2032391
Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread
2023International Journal of Food ScienceJournalOpen access8 citations10.1155/2023/7892739
Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof
2023Journal of Food ScienceJournal5 citations10.1111/1750-3841.16733
Effects of Partially Replacing Wheat Flour with Tiger Nut Flour on the Physical and Sensory Properties of Different Types of Bread
2022The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health&mdash;A Celebration of the 10th Anniversary of Foods&rsquo; Impact on Our WellbeingConferenceOpen access0 citations10.3390/foods2022-12955