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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.

Chijioke M. Osuji · Sankore

Federal University of Technology Owerri

Chijioke M. Osuji

ORCID, self-asserted

ORCID 0000-0002-2848-9771

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

6

Citations

109

h-index

3

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.

Affiliations

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

Federal University of Technology Owerri6 works
University of Port Harcourt1 works

Publications

6 works in the graph, newest first.

Recent Advances in the Utilisation of Artificial Intelligence in the Food Industry
2024Advances in environmental engineering and green technologies book seriesBook Chapter2 citations10.4018/979-8-3693-0819-6.ch012
The effect of mechanized shelling and packaging on the quality of melon seeds
2023Potravinarstvo Slovak Journal of Food SciencesJournalOpen accessFirst author6 citations10.5219/1884
Circular economy use of biomass residues to alleviate poverty, environment, and health constraints
2023Reciklaza i odrzivi razvojJournalOpen access0 citations10.5937/ror2301015a
Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review
2022Journal of Food Process EngineeringJournalOpen access88 citations10.1111/jfpe.13996

Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

2022AIMS Agriculture and FoodJournalOpen access11 citations10.3934/agrfood.2022047

Effects of soaking time and freezing on the gel strength of Moi-Moi prepared from Cowpea grains

2022Biogenesis Jurnal Ilmiah BiologiJournalOpen access2 citations10.24252/bio.v10i1.19599