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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.

Nonyelum Laurentia Ogochukwu Anumba · Sankore

Rivers State University

Nonyelum Laurentia Ogochukwu Anumba

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

51

h-index

2

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

2

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.

Germinated Bambara groundnut ( Vigna subterranea ) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread
2023Journal of Food ScienceJournalOpen access24 citations10.1111/1750-3841.16585
Biochemical Characterization of Microbial Isolates and Effect of Concentration and Incubation Time of Plant and Cow Milk Yoghurt using Response Surface Methodology
2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2023/v15i81329
Probiotic Potentials and Antibiotic Susceptibility of a Yoghurt Analogue From a Mixture of 3-Plants Water Extracts.
2023American journal of food science and technologyJournalOpen accessFirst author0 citations10.12691/ajfst-11-3-5
Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends
2022HeliyonJournalOpen access27 citations10.1016/j.heliyon.2022.e10849