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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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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.

Wilson Tamunotonye Orunaboka · Sankore

University of Port Harcourt

Wilson Tamunotonye Orunaboka

ORCID, self-asserted

ORCID 0009-0008-5779-8742

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

Publications

4

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.

Publications

4 works in the graph, newest first.

Effect of Drying Methods on the Properties of Dried Carrot Slices and Drinks Produced from the Dried Carrots
2026International Journal of Nutrition and Food SciencesJournalOpen accessCorresponding0 citations10.11648/j.ijnfs.20261502.13
Use of D-Optimal Mixture Design in Optimizing the Quality Characteristics of Refined Wheat-Soybean-Oyster Meat Powder Composite Flour
2025Journal of Food and Nutrition SciencesJournalOpen accessFirst author0 citations10.11648/j.jfns.20251306.12
Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour
2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author1 citations10.9734/ejnfs/2023/v15i71317
Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis
2023Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2023/v22i10680