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SankoreAfrican research intelligence

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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.

A. O. Amadi · Sankore

Rivers State University

A. O. Amadi

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. 3 other profiles were folded into this one.

Publications

4

Citations

1

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

4 works in the graph, newest first.

Effect of drying methods on the drying behaviour and nutrient composition of tiger nut (Cyperus esculentus)
2026Research Journal of Food Science and NutritionJournalOpen accessFirst author0 citations10.31248/rjfsn2026.223
PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM
2026American Journal of Food Science and TechnologyJournalOpen accessFirst author0 citations10.54536/ajfst.v5i1.6996
Quality assessment of peanut (Arachis hypogaea) spread substituted with Tigernut (Cyperus esculentus) powder
2026Journal of Agriculture and Food SciencesJournalOpen accessFirst author0 citations10.4314/jafs.v24i1.4
Effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter
2023Research Journal of Food Science and NutritionJournalOpen access1 citations10.31248/rjfsn2023.162