Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Kolawole O. Falade · Sankore

University of Ibadan

Kolawole O. Falade

ORCID, self-asserted

ORCID 0000-0002-6815-6832

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

Publications

10

Citations

35

h-index

3

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

i10-index

2

Read this before using these figures

The graph holds no coverage record for this country.

Affiliations

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

Kwame Nkrumah University of Science and Technology3 works
University of Ibadan3 works

Publications

3 works in the graph, newest first.

Enhancing quality of pasta through wheat substitution with Bambara groundnut, pinto bean and Cirina forda powder
2026Journal of Food Measurement & CharacterizationJournalFirst authorCorresponding1 citations10.1007/s11694-025-03934-y
Enhancing pasta quality through substitution of wheat with acha, sorghum and Cirina forda powder
2026Journal of Food Measurement & CharacterizationJournalSenior authorCorresponding0 citations10.1007/s11694-026-04074-7
Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
2023Food Chemistry AdvancesJournalOpen accessSenior author10 citations10.1016/j.focha.2023.100339