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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.

O. A. Olaoye · Sankore

Michael Okpara University of Agriculture

O. A. Olaoye

ORCID, self-asserted

ORCID 0000-0002-6409-5008

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 1 other profile was folded into this one.

Publications

6

Citations

17

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.

Michael Okpara University of Agriculture6 works
Université Ouaga II1 works

Publications

6 works in the graph, newest first.

Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage
2026Records of Agricultural and Food ChemistryJournalOpen access0 citations10.25135/rafc.2601.3793
Phenotypic and technological properties of Leuconostoc mesenteroides O157:H7 isolated from soybean cake (okara)
2025GSC Advanced Research and ReviewsJournalOpen access0 citations10.30574/gscarr.2025.22.3.0061
Evaluation of Physicochemical and Microbial Qualities of Bottled Water Samples Vended Around a University in the South-East, Nigeria
2023International journal of food science and agricultureJournalOpen accessSenior authorCorresponding2 citations10.26855/ijfsa.2023.03.003
Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment
2022HighTech and Innovation JournalJournalOpen accessFirst author9 citations10.28991/hij-2022-03-01-04

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

2022FUDMA Journal of SciencesJournalOpen access4 citations10.33003/fjs-2022-0604-1072

Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing

2022European Journal of Agriculture and Food SciencesJournalOpen accessSenior author2 citations10.24018/ejfood.2022.4.4.519