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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.

Moses Ojukwu · Sankore

Federal University of Technology Owerri

Moses Ojukwu

ORCID, self-asserted

ORCID 0000-0003-2244-9135

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

Publications

10

Citations

44

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.

Federal University of Technology Owerri9 works
University of Uyo1 works
Federal University of Technology1 works

Publications

10 works in the graph, newest first.

Beers brewed in Nigeria: Composition aspects
2026Beer in Health and Disease PreventionBook ChapterFirst author0 citations10.1016/b978-0-443-22332-7.00024-6
Impact of fermented wheat flour on the cooking, physicochemical, structural, and sensory properties of dried white salted noodles
2025International Journal of Food Science & TechnologyJournalOpen access0 citations10.1093/ijfood/vvaf245
Food applications and ethnomedicinal properties of psyllium: a concise review
2025Cogent Food & AgricultureJournalOpen access1 citations10.1080/23311932.2025.2487304
Recent Advances in the Utilisation of Artificial Intelligence in the Food Industry
2024Advances in environmental engineering and green technologies book seriesBook ChapterFirst author2 citations10.4018/979-8-3693-0819-6.ch012

Comparison of Yoghurt Attributes Prepared from Tiger Nut (Cyperus esculentus L.) and Different forms of Cow Milk

2024Asian Food Science JournalJournalOpen access0 citations10.9734/afsj/2024/v23i9740

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

2023Journal of Food Science and TechnologyJournalOpen accessSenior authorCorresponding22 citations10.1007/s13197-023-05762-8

Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review

2023Current Research in Nutrition and Food Science JournalJournalOpen accessSenior author8 citations10.12944/crnfsj.11.2.03

Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria

2023PLoS ONEJournalOpen access6 citations10.1371/journal.pone.0282974

Effects of Dietary Supplementation of Coconut Shell Charcoal on Growth Performance, Carcass and Internal Organ Weights of Broilers

2023International journal of food science and agricultureJournalOpen access0 citations10.26855/ijfsa.2023.09.001

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

2022Food Science and Technology InternationalJournalFirst author5 citations10.1177/10820132221121169