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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.

S. U. Alugwu · Sankore

Enugu State University of Science and Technology

S. U. Alugwu

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. 1 other profile was folded into this one.

Publications

8

Citations

39

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 Nigeria5 works
Enugu State University of Science and Technology3 works

Publications

8 works in the graph, newest first.

Influence of Water Soaking Time on the Nutritional and Sensory Properties of Almond Milk
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i4864
Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat
2024Asian Food Science JournalJournalOpen accessFirst author3 citations10.9734/afsj/2024/v23i9741
Effect of Thermal Treatments on Selected Minerals and Water Soluble Vitamins of Chicken Breast Meat
2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author7 citations10.9734/ejnfs/2023/v15i11285
Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat
2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author1 citations10.9734/ejnfs/2023/v15i61313

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

2023Asian Food Science JournalJournalOpen accessFirst author2 citations10.9734/afsj/2023/v22i12689

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

2022Asian Food Science JournalJournalOpen accessFirst author14 citations10.9734/afsj/2022/v21i1030469

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

2022European Journal of Nutrition & Food SafetyJournalOpen accessFirst author8 citations10.9734/ejnfs/2022/v14i111264

Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensory Properties of Spent Hen Muscle

2022Asian Journal of Advanced Research and ReportsJournalOpen accessFirst author4 citations10.9734/ajarr/2022/v16i10431