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.

Emmanuel Kehinde Oke · Sankore

Federal University of Agriculture, Abeokuta

Emmanuel Kehinde Oke

ORCID, self-asserted

ORCID 0000-0002-0045-9108

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

Publications

13

Citations

31

h-index

4

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.

Federal University of Agriculture, Abeokuta9 works
Olusegun Agagu University of Science and Technology3 works
University of Medical Sciences, Ondo1 works

Publications

13 works in the graph, newest first.

Nutritional, techno-functional and pasting properties of orange-fleshed sweet potato, Bambara groundnut and date seed composite flour
2026Cogent Food & AgricultureJournalOpen access0 citations10.1080/23311932.2026.2689648
Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices
2025JournalSenior author0 citations10.9734/ajfrn/2025/v4i2276
Effect of processing variables on some quality attributes of soft unripened cheese produced from white Fulani cattle milk
2025The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access0 citations10.35219/foodtechnology.2025.2.02
Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flour
2024The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessFirst author1 citations10.35219/foodtechnology.2024.1.08

Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour

2023Food and HumanityJournalFirst authorCorresponding4 citations10.1016/j.foohum.2023.09.021

Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation

2023Acta Universitatis Sapientiae AlimentariaJournalOpen accessSenior author3 citations10.2478/ausal-2023-0006

Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods

2023Acta Universitatis Sapientiae AlimentariaJournalOpen accessFirst authorCorresponding2 citations10.2478/ausal-2023-0004

Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology

2022Journal of Culinary Science & TechnologyJournalFirst authorCorresponding6 citations10.1080/15428052.2022.2067802

Physicochemical and sensory characteristics of fried peanut cracker coated with wheat–cassava composite flour

2022Nutrition & Food ScienceJournalSenior author4 citations10.1108/nfs-01-2022-0014

Complementary Foods and Its Processing Methods

2022Croatian Journal of Food Science and TechnologyJournalOpen accessFirst author7 citations10.17508/cjfst.2022.14.1.05

Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

2022Applied Food ResearchJournalOpen access2 citations10.1016/j.afres.2022.100104

Nutritional composition , anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods

2022Journal of Food Processing and PreservationJournal2 citations10.1111/jfpp.16868

FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY

2022Food and Environment Safety JournalJournalOpen access0 citations10.4316/fens.2022.027