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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.

Blessing I. Offia Olua · Sankore

Michael Okpara University of Agriculture

Blessing I. Offia Olua

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

6

Citations

26

h-index

3

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.

Publications

6 works in the graph, newest first.

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive
2024Food Chemistry AdvancesJournalOpen access7 citations10.1016/j.focha.2024.100744
Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables
2024Measurement FoodJournalOpen access3 citations10.1016/j.meafoo.2024.100177
Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products
2024Jurnal Bio-Geo Material Dan EnergiJournalOpen accessFirst author0 citations10.22437/jbigme.v4i2.33762
Impact of cooking methods on the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in Southeast Nigeria
2023Journal of Ethnic FoodsJournalOpen access7 citations10.1186/s42779-023-00170-x
Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean
2023Journal of Advances in Food Science & TechnologyJournalOpen access2 citations10.56557/jafsat/2023/v10i18063
Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours
2022International Journal of Home Economics Hospitality and Allied ResearchJournalOpen access7 citations10.57012/ijhhr.v1n2.019