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.

B C Nwokeke · Sankore

Imo State University

B C Nwokeke

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

9

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.

Affiliations

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

Imo State University6 works
Joseph Sarwuan Tarka University Makurdi1 works

Publications

9 works in the graph, newest first.

Knowledge, Awareness, and Perception of Food-Borne Pathogens and Antimicrobial Resistance Associated with Dairy Products Among Fulani Women Milk Producers in Southeast Nigeria
2026Journal of Diversity StudiesJournalFirst author0 citations10.51470/jod.2026.5.1.325
Assessment of the Effects of Different Processing Methods on the Antioxidant Properties of Selected Fruits and Vegetables Consumed in Imo State, Nigeria
2026Journal of Diversity StudiesJournalFirst author0 citations10.51470/jod.2026.5.1.313
Influence of Bambara Nut (Vigna subterranea) Flour on the Physicochemical Properties and Consumer Acceptability of Bread
2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author0 citations10.56557/jafsat/2026/v13i310909
Effect of Processing Techniques on Functional, Rheological and Sensory Properties of Different Varieties of Yam Flour (Water Yam, White Yam and Aerial Yam)
2026Iconic Research and Engineering JournalsJournalOpen access0 citations

10.64388/irev10i2-1722122

Functional Properties of Kidney Bean-fortified Wheat–cassava Composite Flour and Chemical Properties of Cookies Produced in Imo State, Nigeria

2026Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2026/v13i310964

Effect of Soybean Fortification on the Physicochemical and Sensory Properties of Fermented Maize Pap

2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst authorCorresponding0 citations10.56557/jafsat/2026/v13i311040

Effect of Processing Methods on Pasting Properties of Gum Extracts from Selected Soup Thickeners in South-East, Nigeria

2026JournalOpen accessFirst author0 citations10.54117/3rfztf12

Proximate and Sensory Properties of Biscuits from Wheat and Processed African Yam Bean Seed Composite Flour

2025JournalOpen accessSenior author0 citations10.9734/ajfrn/2025/v4i2253

Effect of Detarium microcarpum seed gum on acceptability of wheat-sorghum composite noodles

2022International Journal of Agriculture and Food ScienceJournalOpen accessFirst author2 citations10.33545/2664844x.2022.v4.i1a.58