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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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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.

F. G. Okibe · Sankore

Benue State University

F. G. Okibe

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

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.

Affiliations

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

Benue State University4 works
Joseph Sarwuan Tarka University Makurdi1 works

Publications

4 works in the graph, newest first.

Responses of Antioxidant Activity of Onion (Allium Cepa) And Garlic (Allium Sativum) To Different Dehydration Methods
2026Iconic Research and Engineering JournalsJournalOpen access0 citations10.64388/irev9i8-1714617
Fermentation and Drying Effects on Bioactive Compounds, Vitamin Profile and Antioxidant Activity of Tree Tomato–Crayfish Seasoning Cubes
2026JournalOpen accessSenior author0 citations10.9734/ajfrn/2026/v5i2395
Sensory, Nutritional, Functional, Flavour Compounds and Microbial Properties of Novel Seasoning Cubes Produced from Tree Tomato Fruit and Crayfish as Influenced byFermentation and Drying
2026American Journal of Food Science and TechnologyJournalOpen accessSenior author0 citations10.54536/ajfst.v5i2.7434
Comparative studies on sensory attributes of Fresh Composite Puree (FCP), Spray-Dried Composite Powder (SDP) and Freeze-Dried Composite Powder (FDP) produced from some local varieties of mango, orange and watermelon species
2024Research Journal of Food Science and NutritionJournal

Open access

Senior author

0 citations

10.31248/rjfsn2024.189