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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.

Eze, S. I. · Sankore

Federal College of Education, Kano

Eze, S. I.

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

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.

Publications

5 works in the graph, newest first.

Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends
2025European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2025/v17i31657
Effect of Germination Time on the Properties of Flours from Red and Brown Varieties of Pigeon Pea (Cajanus cajan) Seeds
2024International Journal of Biochemistry Research & ReviewJournalOpen accessFirst author4 citations10.9734/ijbcrr/2024/v33i3864
Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour
2024Archives of Current Research InternationalJournalOpen accessSenior author1 citations10.9734/acri/2024/v24i4661
Evaluation of The Effects of Thermal Processing Treatments on The Nutrient and Anti-nutrient Composition of Pigeon Pea (Cajanus cajan) Seed Flours
2024International Journal of Life Science and Agriculture ResearchJournalOpen accessSenior author0 citations10.55677/ijlsar/v03i11y2024-04
Quality assessment and consumer acceptability of custard enriched with lima bean and ripe plantain flours
2023Research Journal of Food Science and NutritionJournalOpen accessSenior author0 citations10.31248/rjfsn2023.156