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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.

Oluwakemi Abosede Ojo · Sankore

Federal University of Agriculture, Abeokuta

Oluwakemi Abosede Ojo

ORCID, self-asserted

ORCID 0000-0001-9158-8089

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

Publications

3

Citations

5

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

3 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 accessSenior author0 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
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