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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.

B. F. Olanipekun · Sankore

Ladoke Akintola University of Technology

B. F. Olanipekun

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete. 1 other profile was folded into this one.

Publications

5

Citations

2

h-index

1

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.

Publications

5 works in the graph, newest first.

Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology
2026HAL (Le Centre pour la Communication Scientifique Directe)JournalSenior author0 citations10.9734/afsj/2026/v25i3857
Effect of Defatted Groundnut, Banana and Maize Flour Blend on the Nutritional and Bioactive Contents of Extruded Snack
2026European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2026/v18i82130
Comparative Study on the Functional, Pasting and Physicochemical Properties of Native and Pregelatinized Cocoyam Starch (Xanthosoma sagittifolium)
2025American Journal of Food Science and TechnologyJournalOpen access2 citations10.54536/ajfst.v4i1.3889
Nutritional And Antinutritional Evaluation of Gluten-Free Pasta from Cocoyam Starch and Lima Beans Flour
2025LAUTECH Journal of Engineering and TechnologyJournalOpen access0 citations10.36108/laujet/5202.91.0331
Nutritional and antinutritional evaluation of gluten free pasta from cocoyam starch and lima bean flour
2025LAUTECH Journal of Engineering and TechnologyJournalOpen access0 citations10.36108/laujet/5202.91.0430