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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
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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.

Abraham Olasupo Oladebeye · Sankore

Auchi Polytechnic

Abraham Olasupo Oladebeye

ORCID, self-asserted

ORCID 0000-0002-5095-9311

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

Publications

8

Citations

11

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.

Olusegun Agagu University of Science and Technology8 works
Auchi Polytechnic6 works
University of Medical Sciences, Ondo5 works

Publications

8 works in the graph, newest first.

Functional, Phytochemical and Vitamin Attributes of Millet-based Gluten-free Transitional Foods
2026JournalOpen access0 citations10.9734/ajfrn/2026/v5i1367
Comparative Effects of Natural and Alternative Ripening Inducers on the Nutritional Qualities of Plantain Flours
2026Journal of Food Innovation, Nutrition, and Environmental SciencesJournalOpen accessFirst author0 citations10.70851/jfines.2026.3(1).46.57
Chemosensors and Biosensors: Fabrication, Recent Advances, and Applications
2026Current Topics in ChemistryJournalCorresponding0 citations10.2174/0129504023428586260226180958
Nutritional, Antioxidant and Sensory Properties of Wheat–Oat Composite Sourdough Breads
2026Sustainable Food ConnectJournalOpen accessFirst author0 citations10.69709/sustainfoodconn.2026.152525

Physicochemical Properties of Wild Yam (Dioscorea villosa) Starch

2023International Journal of Food ScienceJournalOpen accessFirst authorCorresponding7 citations10.1155/2023/8868218

Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

2023European Journal of Nutrition & Food SafetyJournalOpen accessFirst author2 citations10.9734/ejnfs/2023/v15i71318

Properties of co‐precipitated jack bean starch‐ based magnetic nanoparticles derivatives

2023Journal of Applied Polymer ScienceJournalFirst authorCorresponding1 citations10.1002/app.54419

Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends

2023Asian Food Science JournalJournalOpen access1 citations10.9734/afsj/2023/v22i7644