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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.

Abiodun Aderoju Adeola · Sankore

Federal University of Agriculture, Abeokuta

Abiodun Aderoju Adeola

ORCID, self-asserted

ORCID 0000-0003-0761-3507

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

13

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.

Federal University of Agriculture, Abeokuta7 works
Ladoke Akintola University of Technology1 works

Publications

8 works in the graph, newest first.

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 access1 citations10.35219/foodtechnology.2024.1.08
Evaluation of Sex and Feed form on Growth Performance, Carcass Yield, Economic Benefit and Serum Biochemistry of Rabbit
2024Asian Journal of Biological SciencesJournalOpen access0 citations10.3923/ajbs.2024.235.242
Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour
2023Food and HumanityJournal4 citations10.1016/j.foohum.2023.09.021

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

2023Acta Universitatis Sapientiae AlimentariaJournalOpen access2 citations10.2478/ausal-2023-0004

Effect of Feed Form and Phytobiotic Blend on Proximate Composition and pH of Rabbit Meat

2023Asian Journal of Biological SciencesJournalOpen access0 citations10.3923/ajbs.2023.132.136

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 & TechnologyJournal6 citations10.1080/15428052.2022.2067802

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

2022Journal of Food and Nutrition SciencesJournalOpen access0 citations10.11648/j.jfns.20221003.12