Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

J. I. Anyadioha · Sankore

Enugu State University of Science and Technology

J. I. Anyadioha

ORCID, self-asserted

ORCID 0000-0002-7581-2711

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

Publications

14

Citations

7

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.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Madonna University9 works
University of Nigeria5 works
Enugu State University of Science and Technology3 works

Publications

14 works in the graph, newest first.

Evaluation of protein quality and safety of high-fat cookies made from composite flours of hildegardia barteri, maize, and plantain using in vivo feeding trials
2026Food Science and Applied BiotechnologyJournalOpen accessFirst author0 citations10.30721/fsab2026.v9.i1.504
Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature
2026Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2026/v25i5872
Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour
2026European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2026/v18i42027
Development and Quality Evaluation of Iodine-enriched Crackers from Wheat, Sweet Potato and Crayfish Composite Flour
2026European Journal of Nutrition & Food SafetyJournalOpen accessFirst author

0 citations

10.9734/ejnfs/2026/v18i52060

Effect of Fortifying Maize-Legume Complementary Foods with Cricket Powder and Hibiscus Calyces on Serum Micronutrient Levels in Weanling Rats

2026Journal of Applied Nutrition Food and MetabolismJournalOpen access0 citations10.54117/wxfd7p38

Proximate, Antioxidant, Vitamins, and Total Phenolic Composition of Piper guineense Seeds As Affected by Soaking and Air-Resting

2025Indonesian Food and Nutrition ProgressJournalOpen access0 citations10.22146/ifnp.95858

Effects of edible mushroom addition and processing methods on the nutrient and functional properties of cocoyam flour

2025Food ScienTech JournalJournalOpen accessSenior author0 citations10.33512/fsj.v7i2.32637

Physicochemical and sensory evaluation of cookies from germinated maize (Zea mays)-kpaakpa (Hildegardia barteri) - blanched plantain (Musa paradisiaca) composite flour

2024Toros University Journal of Food Nutrition and GastronomyJournalOpen accessFirst author0 citations10.58625/jfng-2283

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

2024Food Science and Applied BiotechnologyJournalOpen access0 citations10.30721/fsab2024.v7.i1.347

Development and Storage Stability of Cookies from Whole Wheat, Sweet Potato and Mucuna utilis, Composite Flour

2023Archives of Current Research InternationalJournalOpen access0 citations10.9734/acri/2023/v23i7596

Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

2022Asian Food Science JournalJournalOpen access4 citations10.9734/afsj/2022/v21i130398

Production of Glucose Syrup and Energy Bar from Blends of Malted Sorghum and Cocoyam Flour

2022Asian Journal of Advances in Agricultural ResearchJournalOpen access2 citations10.9734/ajaar/2022/v18i330222

Effect of Soaking and Germination on the Functional Properties of Kpaakpa (Hildegardia Barteri) Seed Flour Using Response Surface Methodology

2022Asian Food Science JournalJournalOpen accessFirst authorCorresponding1 citations10.9734/afsj/2022/v21i130399

Sensory Quality and Stability of Smoked Mackerel Fish (Scromber scombrus) Stored for 20 Days as Affected by Ginger Paste Application

2022Asian Journal of Advances in Agricultural ResearchJournalOpen accessSenior author0 citations10.9734/ajaar/2022/v18i430229