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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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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.

Oluwatooyin Faramade Oludahunsi · Sankore

Federal University of Technology

Oluwatooyin Faramade Oludahunsi

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

6

Citations

4

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

6 works in the graph, newest first.

Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour
2025IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/ijnfs.v4i2.108
Antioxidant Activity, Chemical Composition, and Antinutrient Content of Selected Underutilized African Crops as Affected by Fermentation
2025JournalOpen access0 citations10.54117/7ayvbk70
Optimization of Foam Mat Drying Conditions of Black Plum (Vitex doniana) for Improved Amino acid Composition
2025IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/c40sje98
Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus)
2024Food and HumanityJournalSenior author4 citations10.1016/j.foohum.2024.100237
Potential of avocado puree and orange fleshed sweet potato for wheat-based cake production
2024The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen accessSenior author0 citations10.35219/foodtechnology.2024.1.07
CHEMICAL, MICROBIAL AND SENSORY QUALITIES OF ICE CREAM STABILISED WITH ACETYLATED STARCHES EXTRACTED FROM CASSAVA AND PLANTAIN
2024Fuoye journal of Agriculture and human ecology.JournalOpen access0 citations10.62923/fuojahe.v7i1.212