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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.

J. Maboh · Sankore

Joseph Sarwuan Tarka University Makurdi

J. Maboh

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

4

Citations

5

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.

Affiliations

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

Benue State University3 works
Joseph Sarwuan Tarka University Makurdi1 works

Publications

4 works in the graph, newest first.

Fermentation and Drying Effects on Bioactive Compounds, Vitamin Profile and Antioxidant Activity of Tree Tomato–Crayfish Seasoning Cubes
2026JournalOpen accessFirst author0 citations10.9734/ajfrn/2026/v5i2395
Quality Evaluation of Bread Produced from Wheat, Sesame Seed and Pawpaw Pulp Flour Blend Using Avocado as a Fat Replacer
2025Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2025/v24i5787
Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics
2024Asian Food Science JournalJournalOpen accessFirst author1 citations10.9734/afsj/2024/v23i6717
Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends
2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author4 citations10.9734/ejnfs/2023/v15i81328