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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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Ernest Eguono Emojorho · Sankore

University of Nigeria

Ernest Eguono Emojorho

ORCID, self-asserted

ORCID 0000-0003-0005-9005

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

Publications

14

Citations

14

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.

Delta State Polytechnic Ogwashi-Uku12 works
Delta State University11 works
University of Nigeria3 works

Publications

14 works in the graph, newest first.

Effect of Drying Temperature on the Chemical, Sensory and Microbial Attributes of Black Tea from Kalanchoe pinnata, Cymbopogon citratus and Syzygium aromaticum
2026Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2026/v13i210494
Nutritional Properties of Tigernut Milk Produced with Blends of Watermelon and Coconut
2026Asian Journal of Chemical SciencesJournalOpen access0 citations10.9734/ajocs/2026/v16i2442
Micronutrients Composition of Cake Produced from Fermented Sorghum and Pigeon Pea Composite Flour
2026International Journal of Advanced Multidisciplinary Research and StudiesJournalOpen accessFirst author0 citations10.62225/2583049x.2026.6.3.6513
Chemical and Physical Properties of Bread Produced from Blends of Millet Flour and Pigeon Pea Flour
2026Journal of Advances in Food Science & TechnologyJournalOpen accessFirst author0 citations10.56557/jafsat/2026/v13i411082

Chemical Composition and Storage Study of Debittered Orange-Seed Flour

2025Asian Journal of Research in BiochemistryJournalOpen accessFirst author0 citations10.9734/ajrb/2025/v15i1361

Evaluation of nutritional qualities of complementary food produce from malted rice, soybean and pumpkin pulp flour

2024Food Chemistry AdvancesJournalOpen accessCorresponding6 citations10.1016/j.focha.2024.100863

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

2024Asian Journal of Advanced Research and ReportsJournalOpen access1 citations10.9734/ajarr/2024/v18i7692

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

2024Asian Journal of Research in Agriculture and ForestryJournalOpen accessFirst author1 citations10.9734/ajraf/2024/v10i2279

Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions

2024Asian Journal of Advanced Research and ReportsJournalOpen accessFirst author1 citations10.9734/ajarr/2024/v18i6652

Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp

2024World Journal of Advanced Research and ReviewsJournalOpen accessCorresponding0 citations10.30574/wjarr.2024.22.3.1823

Environmental Waste Management: Effect of Debittered-defatted Orange Seed Flour on the Proximate, Anti-nutritional and Sensory Properties of Biscuit

2024Asian Journal of Research in BiochemistryJournalOpen accessFirst author0 citations10.9734/ajrb/2024/v14i5309

Chemical and Functional Properties of Tortilla Produced from Rice Flour for Shawarma Production

2024South Asian Research Journal of Engineering and TechnologyJournalOpen access0 citations10.36346/sarjet.2024.v06i04.002

Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)

2023Horticulture International JournalJournalOpen access4 citations10.15406/hij.2023.07.00289

Chemical Properties and Moisture Sorption Isotherm of Smoke- Dried Catfish (Clarias gariepinus) and Mackerel (Trachurus trachurus) Produced with a Modified Smoking Kiln: Application of Four Models to Sorption on Data

2023International Journal of Biochemistry Research & ReviewJournalOpen access1 citations10.9734/ijbcrr/2023/v32i9838