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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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OpenAlex — works, authorships, subject classification
ROR — institutional identity
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.

T. M. Okonkwo · Sankore

University of Nigeria

T. M. Okonkwo

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. 3 other profiles were folded into this one.

Publications

5

Citations

14

h-index

1

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.

Publications

5 works in the graph, newest first.

Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched with Chicken Egg and Its Fractions
2026Asian Food Science JournalJournalOpen accessSenior author0 citations10.9734/afsj/2026/v25i1847
Whole Wheat and Egg-Based Extruded Snacks: Evaluation of Antioxidants and Micronutrients
2026JournalOpen accessSenior author0 citations10.9734/ajfrn/2026/v5i1364
Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review
2025International Journal of Research and Innovation in Applied ScienceJournalOpen accessSenior author0 citations10.51584/ijrias.2025.100900055
Protein Quality of Extruded Egg-Based Whole Wheat Snack
2025International Journal of Research and Innovation in Applied ScienceJournalOpen accessSenior author0 citations10.51584/ijrias.2025.101100148
Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat
2022Asian Food Science JournalJournalOpen access14 citations10.9734/afsj/2022/v21i1030469