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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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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.

Emmanuel Anyachukwu Irondi · Sankore

University of Ilorin

Emmanuel Anyachukwu Irondi

ORCID, self-asserted

ORCID 0000-0002-4649-9770

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

Publications

31

Citations

350

h-index

11

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

i10-index

12

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.

Kwara State University31 works
University of Ilorin3 works
Kwara State Polytechnic1 works

Publications

31 works in the graph, newest first.

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough
2026Food Chemistry InternationalJournalOpen access1 citations10.1002/fci2.70074
Enhancement of Carotenoid Profile and Beta‐Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu Beverage
2026Journal of Food Processing and PreservationJournalOpen access0 citations10.1155/jfpp/1712864
Nutraceutical, proximate, and sensory qualities of ready-to-consume Bambara groundnut milk substitute supplemented with bullock and ginger powder
2026Food and Feed ResearchJournalOpen accessFirst author0 citations10.5937/ffr0-63281
Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour
2026Food Chemistry InternationalJournalOpen access0 citations10.1002/fci2.70086

Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend

2026Food Science and PreservationJournalOpen access0 citations10.11002/fsp.2026.33.3.413

Plantain Varieties and Steaming Conditions Influence the Yield, Functional, Pasting, and Sensory Qualities of Instant Plantain Flour

2026Cureus Journal of Agriculture and Food ScienceJournalOpen access0 citations10.7759/s44497-026-00182-w

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

2026Phytochemicals in Food and MedicineJournalOpen accessCorresponding0 citations10.1002/pfm2.70023

Nutrient, nutraceutical, and sensory attributes of an instant plant‐based milk substitute made from potato‐coconut‐peanut blend supplemented with beetroot and turmeric

2026Journal of the Science of Food and AgricultureJournalFirst author0 citations10.1002/jsfa.71013

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

2025Frontiers in Food Science and TechnologyJournalOpen accessFirst authorCorresponding18 citations10.3389/frfst.2025.1593870

Edible Mushroom and Respiratory Diseases

2025Reference series in phytochemistryBook ChapterSenior author0 citations10.1007/978-3-031-52642-8_32-1

Edible Mushroom and Respiratory Diseases

2025Reference series in phytochemistryBook ChapterSenior author0 citations10.1007/978-3-031-80050-4_32

Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour

2025Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access0 citations10.2478/aucft-2025-0013

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

2024Frontiers in Sustainable Food SystemsJournalOpen accessCorresponding33 citations10.3389/fsufs.2024.1251760

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

2024Food Production Processing and NutritionJournalOpen accessFirst authorCorresponding9 citations10.1186/s43014-023-00201-9

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

2024Frontiers in Food Science and TechnologyJournalOpen accessCorresponding6 citations10.3389/frfst.2024.1365021

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

2024Frontiers in NutritionJournalOpen accessFirst authorCorresponding6 citations10.3389/fnut.2023.1340679

FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS

2024Food and Environment Safety JournalJournalOpen accessSenior author0 citations10.4316/fens.2024.014

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

2023Frontiers in NutritionJournalOpen accessCorresponding61 citations10.3389/fnut.2023.1257439

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

2023Grain & Oil Science and TechnologyJournalOpen accessFirst authorCorresponding40 citations10.1016/j.gaost.2023.10.001

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

2023Frontiers in Sustainable Food SystemsJournalOpen access13 citations10.3389/fsufs.2023.1129807

Distribution of ABO and rhesus blood grouping with HIV infection among blood donors in Ekiti State Nigeria

2023MedicineJournalOpen access22 citations10.1097/md.0000000000036342

Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

2023Journal of Ethnic FoodsJournalOpen accessCorresponding20 citations10.1186/s42779-023-00188-1

Phenolics profile, anti-nephrolithiasis, and antioxidant activities of Monodora myristica seed: impact of endogenous proteins and lipids

2023Food Production Processing and NutritionJournalOpen accessFirst authorCorresponding10 citations10.1186/s43014-023-00167-8

Chemical profile and toxicological analysis of Pluerotus pulmonarius grown on different substrates

2023Food and HumanityJournalCorresponding5 citations10.1016/j.foohum.2023.09.027

Microbial succession and anthocyanin concentration during sorghum fermentation

2023Measurement FoodJournalOpen accessSenior authorCorresponding3 citations10.1016/j.meafoo.2023.100109

Effects of Methanolic Extract of Aloe vera on C-Reactive Protein and White Blood Cell Count of Wistar Rats With Inflammation

2023Avicenna Journal of Medical BiochemistryJournalOpen access3 citations10.34172/ajmb.2438

A review of the nutritional and antimicrobial properties of Xylopia aethiopica A.Rich

2023Food and HumanityJournal2 citations10.1016/j.foohum.2023.09.007

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

2022Frontiers in NutritionJournalOpen access15 citations10.3389/fnut.2022.894843

Nutrigenomics: An inimitable interaction amid genomics, nutrition and health

2022Innovative Food Science & Emerging TechnologiesJournal38 citations10.1016/j.ifset.2022.103196

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour

2022Frontiers in NutritionJournalOpen accessFirst authorCorresponding25 citations10.3389/fnut.2021.809330

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

2022Frontiers in Food Science and TechnologyJournalOpen accessFirst author20 citations10.3389/frfst.2022.974588