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.

Anikwueze, G.U · Sankore

Nasarawa State University

Anikwueze, G.U

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

3

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

3 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 access0 citations10.9734/ejnfs/2025/v17i21642
Proximate composition, functional, microbial and sensory qualities of complementary food produced from malted rice, tiger nut and defatted sesameseeds flour
2025Journal of the Saudi Society for Food and Nutrition (JSSFN)Journal0 citations10.33948/jssfn-ksu-18-2025-351
Proximate composition, functional, microbial and sensory qualities of complementary food produced from malted rice, tiger nut and defatted sesameseeds flour
2025Journal of the Saudi Society for Food and Nutrition (JSSFN)JournalOpen access0 citations10.33948/1m5ysa96