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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.

Enobong O. Umoh · Sankore

Akwa Ibom State University

Enobong O. Umoh

ORCID, self-asserted

ORCID 0000-0003-0970-3493

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 3 other profiles were folded into this one.

Publications

15

Citations

27

h-index

3

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.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Akwa Ibom State University15 works
University of Uyo1 works

Publications

15 works in the graph, newest first.

Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria
2026Food Science and ProcessingJournalOpen access0 citations10.53941/fsp.2026.100010
CLIMATE VARIABILITY ASSESSMENT IN UYO, AKWA IBOM STATE
2026Zenodo (CERN European Organization for Nuclear Research)JournalOpen access0 citations10.5281/zenodo.21295900
CLIMATE VARIABILITY ASSESSMENT IN UYO, AKWA IBOM STATE
2026Zenodo (CERN European Organization for Nuclear Research)JournalOpen access0 citations10.5281/zenodo.21295899
A Study on The Influence of Barrel Temperature, Screw Speed and Feed Moisture on the Taste and Appearance of Extrudates Produced from Aerial Yam and Soybean Flour Mixture
2026INTERNATIONAL JOURNAL OF ENGINEERING AND MODERN TECHNOLOGYJournalOpen accessFirst authorCorresponding0 citations10.56201/ijemt.vol.12.no6.2026.pg234.244

Extrusion Cooking and its Impact on the Overall Acceptability of Snacks Produced from Aerial Yam and Soybean Composite Flour

2025African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst author2 citations10.62154/ajasfr.2025.018.010603

Effect of extrusion process parameters on the overall acceptability of snacks produced from aerial yam and soybean flour mixture

2025Agriculture and Food Sciences ResearchJournalOpen accessFirst authorCorresponding0 citations10.20448/aesr.v12i1.6555

Emulsion Capacity and Foaming Capacity of Blended Aerial Yam and Soybean Flour as Affected by Extrusion Process Conditions

2025African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst authorCorresponding0 citations10.62154/ajasfr.2025.019.01011

Impact of Barrel Temperature, Screw Speed, and Feed Moisture on the Phytate and Tannin Contents of Extruded Snacks from Aerial Yam and Soybean Flour Mixture

2025African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst author0 citations10.62154/ajasfr.2025.019.01036

Women, water and access: inscribing gender power in and through a place

2024Journal of Water and HealthJournalOpen access4 citations10.2166/wh.2024.362

Optimization and Validation of Extrusion Process Parameters for the Sensory Characteristics of Extruded Aerial Yam and Soybean Flour Blends

2024Asian Journal of Science and Applied TechnologyJournalOpen accessFirst author4 citations10.70112/ajsat-2024.13.2.4246

Effects of Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks

2024African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst author3 citations10.62154/ajasfr.2024.016.010409

Numerical Modeling for Optimizing and Validating Extrusion Process Conditions for the Proximate Composition of Blended Aerial Yam and Soybean Flours

2024African Journal of Advances in Science and Technology ResearchJournalOpen accessFirst author1 citations10.62154/ajastr.2024.017.010520

Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend

2024African Journal of Agricultural Science and Food ResearchJournalOpen accessFirst author2 citations10.62154/ajasfr.2024.016.010389

Evaluation of physico-chemical properties of unripe plantain peels as affected by different drying temperature regimes

2024Agriculture and Food Sciences ResearchJournalOpen accessFirst authorCorresponding0 citations10.20448/aesr.v11i2.6178

Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology

2022Journal of Food ResearchJournalOpen accessFirst author11 citations10.5539/jfr.v11n1p38