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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
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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.

Florence A. Bello · Sankore

The Federal Polytechnic, Ado-Ekiti

Florence A. Bello

ORCID, self-asserted

ORCID 0000-0001-7226-8119

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

Publications

11

Citations

46

h-index

4

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

i10-index

1

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.

University of Uyo11 works
The Federal Polytechnic, Ado-Ekiti1 works
University of Calabar1 works

Publications

11 works in the graph, newest first.

Influence of Pyrolysis Time and Temperature on the Quality of Liquid Fuel Produced from Polymeric Waste.
2025Engineering and Technology JournalJournalOpen accessSenior author0 citations10.47191/etj/v10i10.30
Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake
2024IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author4 citations10.54117/ijnfs.v3i3.53
Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram
2024Starch - StärkeJournalOpen access3 citations10.1002/star.202300274
Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
2023HeliyonJournalOpen access18 citations10.1016/j.heliyon.2023.e22477

Development and evaluation of some physicochemical qualities, antioxidant properties, and sensory attributes of functional cookies from breadnut seeds flour supplemented with maize and pineapple pomace flours

2023Cogent Food & AgricultureJournalOpen accessCorresponding4 citations10.1080/23311932.2023.2284232

Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

2023Food Science and Applied BiotechnologyJournalOpen accessFirst author4 citations10.30721/fsab2023.v6.i2.280

Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

2022Food Science and EngineeringJournalOpen accessFirst author8 citations10.37256/fse.3220221655

Effect of Storage on Quality and Cooking Attributes of Faba Bean

2022Book ChapterFirst authorCorresponding2 citations10.1007/978-3-031-14587-2_8

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development [pdf]

2022Acta Scientiarum Polonorum Technologia AlimentariaJournalOpen accessFirst authorCorresponding2 citations10.17306/j.afs.2022.1066

Development of pearl millet flour-based cookies supplemented with mung bean and orange fleshed sweet potato flours

2022The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessFirst author1 citations10.35219/https://doi.org/10.35219/foodtechnology.2022.1.12

Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development

2022Acta Scientiarum Polonorum Technologia AlimentariaJournalOpen accessFirst authorCorresponding0 citations10.17306/j.afs.1066