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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.

FYNE-AKAH, Homa · Sankore

Rivers State University

FYNE-AKAH, Homa

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.

Publications

5

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

5 works in the graph, newest first.

Microbial and Proximate Composition of Branded and Unbranded Ready-To-Eat Cereals Sold in Port Harcourt, Nigeria
2026European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2026/v18i62063
Nutritional Evaluation, Antioxidant Potential and Probiotic Stability in Millet-Soy-Based Snack Bars
2025Asian Food Science JournalJournalOpen accessFirst author1 citations10.9734/afsj/2025/v24i10818
Physical and Sensory Properties of Millet-Soy Snack Bars Supplemented with Lactobacillus acidophilus
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author0 citations10.54117/xssqb852
Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends
2024IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author0 citations10.54117/ijnfs.v3i1.39
Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties
2024Research Journal of Food Science and NutritionJournalOpen access0 citations10.31248/rjfsn2024.171