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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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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.

Eva Ivanišová · Sankore

Eva Ivanišová

ORCID, self-asserted

ORCID 0000-0001-5193-2957

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

Publications

7

Citations

33

h-index

3

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

i10-index

1

Publications

7 works in the graph, newest first.

Nutritional Composition, Phenolic Profile, Antioxidant, and Antimicrobial Activity of Bilberry, Lingonberry, and Blueberry Cultivars
2026International Journal of Food ScienceJournalOpen accessCorresponding0 citations10.1155/ijfo/4181376
Quantitative Determination of Phenolics and Antioxidant Activity in Elaeagnus multiflora Thunb. Fruit Genotypes
2026Journal of Food QualityJournalOpen access0 citations10.1155/jfq/5677026
Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development—A Review
2025Food Science & NutritionJournalOpen accessSenior author13 citations10.1002/fsn3.70185
Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder
2025Journal of Food Processing and PreservationJournalOpen accessSenior author9 citations10.1155/jfpp/2804727
Comprehensive Profiling of Coconut Oil Varieties: Fatty Acids Composition, Oxidative Stability, Bioactive Properties, and Sensory Attributes
2025Applied SciencesJournalOpen accessFirst authorCorresponding6 citations10.3390/app152011070
Cashew apple pomace as a functional ingredient in pasta formulation: A preliminary assessment of quality attributes
2025Food and HumanityJournal3 citations10.1016/j.foohum.2025.100927
Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell
2025International Journal of Gastronomy and Food ScienceJournal2 citations10.1016/j.ijgfs.2025.101360