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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
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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.

GRACE OLUWATOYIN OGUNLAKIN · Sankore

Ladoke Akintola University of Technology

GRACE OLUWATOYIN OGUNLAKIN

ORCID, self-asserted

ORCID 0000-0002-0423-650X

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

Publications

6

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.

Publications

6 works in the graph, newest first.

Quality Evaluation of Cashew Apple Varieties Using Different Drying Methods
2025JournalOpen access1 citations10.9734/ajfrn/2025/v4i2247
Effect of pretreatment and drying method on drying kinetics of ackee (blighia sapida) arils
2025LAUTECH Journal of Engineering and TechnologyJournalOpen access0 citations10.36108/laujet/5202.91.0470
Kinetics of Colour Change on Mango Slices Using Different Drying Methods
2025Journal of Advances in Food Science & TechnologyJournalOpen access0 citations10.56557/jafsat/2025/v12i49952
ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR
2022Journal of Advances in Food Science & TechnologyJournalOpen access3 citations10.56557/jafsat/2022/v9i27798
Nutritional Composition of Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour Blends
2022Asian Food Science JournalJournalOpen accessFirst author3 citations10.9734/afsj/2022/v21i730437
Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour
2022FUOYE Journal of Engineering and TechnologyJournalOpen access2 citations10.46792/fuoyejet.v7i3.777