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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.

Olayinka R. Karim · Sankore

Fountain University

Olayinka R. Karim

ORCID, self-asserted

ORCID 0000-0003-4877-0912

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

16

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.

University of Ilorin7 works
Fountain University1 works

Publications

8 works in the graph, newest first.

Proximate and Antinutrient Compositions of Potato (Solanum tuberosum) Tuber from Selected Storage Methods
2025JournalOpen access2 citations10.9734/ajfrn/2025/v4i2245
FUNCTIONAL AND PASTING PROPERTIES OF FLOUR PRODUCED FROM POTATO (SOLANUM TUBEROSUM) TUBER STORED UNDER DIFFERENT CONDITIONS
2025FUDMA Journal of SciencesJournalOpen access1 citations10.33003/fjs-2025-0906-3271
Impact of Selected Storage Methods on Physical Properties of Potato (Solanum tuberosum L.) Tuber
2025Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access0 citations10.24925/turjaf.v13i8.2021-2028.7576
Impact of edible grasshopper flour on the chemical and phytochemical composition of Ogi powder and the sensory acceptability of gruel
2025The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access0 citations10.35219/foodtechnology.2025.2.11

Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched Gari

2024Ceylon Journal of ScienceJournalOpen access2 citations10.4038/cjs.v53i1.8111

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

2023Food BioengineeringJournalOpen accessCorresponding6 citations10.1002/fbe2.12043

Preparation and characterization of akara and senke cakes made from cowpea flour paste

2023Journal of Current Science and TechnologyJournalOpen access2 citations10.59796/jcst.v13n2.2023.1750

Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications

2022Book ChapterOpen access3 citations10.1007/978-3-031-14587-2_9