Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Catherine Y. Babatuyi · Sankore

Federal University of Technology

Catherine Y. Babatuyi

ORCID, self-asserted

ORCID 0000-0002-6301-5336

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

Publications

5

Citations

8

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

5 works in the graph, newest first.

Improving the Chemical Composition and Functionality of Cowpea (Vigna unguiculata) Seeds via Lactic Acid Fermentation
2025IPS Journal of Applied Microbiology and BiotechnologyJournalOpen access0 citations10.54117/ijamb.v4i2.61
Vegetables and Beneficial Roles in Diets of Different Age Groups: A Review on Microbial Effects
2025Agricultural sciences.Book ChapterOpen accessFirst authorCorresponding0 citations10.5772/intechopen.1011715
Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities
2024Discover FoodJournalOpen accessFirst authorCorresponding1 citations10.1007/s44187-024-00215-3
Anti-inflammatory and analgesic potentials of fermented Citrullus vulgaris with mutant and non-mutant strains of Bacillus subtilis to produce condiment (ogiri)
2023Food and HumanityJournalFirst authorCorresponding3 citations10.1016/j.foohum.2023.05.008
CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CITRULLUS VULGARIS FERMENTED WITH MUTANT AND NON-MUTANT STRAINS OF BACILLUS SUBTILIS TO PRODUCE OGIRI
2023FUDMA Journal of SciencesJournalOpen accessFirst author4 citations10.33003/fjs-2022-0606-1102