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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.

Julius K. Ikya · Sankore

Joseph Sarwuan Tarka University Makurdi

Julius K. Ikya

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.

Publications

6

Citations

17

h-index

2

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

i10-index

0

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.

Joseph Sarwuan Tarka University Makurdi6 works
Federal University of Agriculture, Abeokuta2 works
Benue State University1 works

Publications

6 works in the graph, newest first.

Effect of Sun, Solar, and Hybrid Drying Techniques on the Microbial Load and Sensory Properties of Tomato Powder
2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i4346
Historical background of RSM
2024IntechOpen eBooksBook ChapterOpen access8 citations10.5772/intechopen.1005302
Qualitative Assessment of Flours from Five Varieties of Yam in Benue State Nigeria
2024European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2024/v16i81497
Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties
2024Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2024/v23i8732
Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

2022Asian Food Science JournalJournalOpen access5 citations10.9734/afsj/2022/v21i230405

Thermal inactivation kinetics of Aeromonas hydrophila in soymilk of varying pH and sugar concentrations

2022Journal of Food Processing and PreservationJournalOpen accessSenior author2 citations10.1111/jfpp.17162