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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.

John Praise Alimi · Sankore

Nigerian Stored Products Research Institute

John Praise Alimi

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. 2 other profiles were folded into this one.

Publications

3

Citations

2

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

3 works in the graph, newest first.

Quality Characteristics of Cake Produced with Blends of Flour from Bambara Nut Seeds (Vigna subterranea) and Cassava (Manihot esculenta)
2024Asian Food Science JournalJournalOpen accessFirst author1 citations10.9734/afsj/2024/v23i12762
Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)
2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author1 citations10.9734/ejnfs/2024/v16i121608
Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)
2024European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2024/v16i71463