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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.

Izunna Tochukwu Ubaka · Sankore

Nnamdi Azikiwe University

Izunna Tochukwu Ubaka

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

0

h-index

0

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.

Moringa oleifera Leaf Powder Can Decrease the Oxalate Content and Color Change in Cocoyam During Achicha Ede Preparation
2026Food Studies An Interdisciplinary JournalJournal0 citations10.18848/2160-1933/cgp/a227
Sensory Quality, Proximate Composition and Essential Amino Acid Profile of Bread from Wheat and Fermented Brewer’s Spent Grain Flour
2026IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/pz91yq54
Physicochemical and Microbial Quality of Some Commercial Non-Alcoholic, Non-Carbonated Fruit Drinks Given to School Children at Awka Metropolis, Anambra State, Nigeria
2026IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/rwpw7762
Proximate and Sensory Properties of “Swallow” Produced from Blends of Cassava (Manihot Esculenta), Plantain (Musa Paradisiaca), and Tiger Nut (Cyperus Esculentus)
2026IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author0 citations10.54117/e86v9h20