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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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OpenAlex — works, authorships, subject classification
ROR — institutional identity
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.

Adewole Samuel Adegoke · Sankore

Adeleke University

Adewole Samuel Adegoke

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.

Publications

4

Citations

9

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.

Babcock University2 works
Adeleke University1 works
Lagos State University1 works

Publications

4 works in the graph, newest first.

Microencapsulation of clove and tamarind extract using xanthan gum and whey protein isolate: Physicochemical, structural, and storage stability characterization
2026Food Chemistry AdvancesJournalOpen accessSenior author0 citations10.1016/j.focha.2026.101385
Ameliorating Effect of Selected Vegetables on the Biochemical and Histological Changes in the Liver Associated with High-Calorie Diet
2024Asian Journal of Biological SciencesJournalOpen access0 citations10.3923/ajbs.2024.754.762
Determination of Bioactive Constituents and Mineral Contents of Avocado Pear Seed Oil
2023Dutse Journal of Pure and Applied SciencesJournalOpen access4 citations10.4314/dujopas.v9i1a.18
Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour
2023International Journal of Science for Global SustainabilityJournalOpen accessFirst author5 citations10.57233/ijsgs.v9i2.456