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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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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.

Z.A Mohammed · Sankore

Nasarawa State University

Z.A Mohammed

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. 1 other profile was folded into this one.

Publications

4

Citations

1

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.

Nutritional Evaluation of Complimentary Food Produced from Malted Rice (Oryza sativa), Tiger Nut (Cyperus esculentus) and defatted Sesame Seeds (Sesamum indicum) Flour Blends Using Albino Rats
2025European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2025/v17i21642
Techno-Functional and Sensorial Properties of Biscuits Produced with Toasted African Bush Pear (Dacryodes edulis) Seed, Acha (Digitaria exilis) and Grasshopper (Zonocerus variegatus)
2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i1238
Quality evaluation of bread produced from blends of wheat and acha flours complemented with Defatted Bambara Groundnut Flour
2024Asia Pacific Journal of Sustainable Agriculture Food and EnergyJournalOpen access1 citations10.36782/apjsafe.v12i1.332
Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab Fruit Powder (Adansonia digitata), Soybean (Glycine max) and Crayfish (Cambarus Sp) Flour Blends
2024European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2024/v16i71461