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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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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.

Mary Oluwatosin Adesola · Sankore

Ladoke Akintola University of Technology

Mary Oluwatosin Adesola

ORCID, self-asserted

ORCID 0000-0002-3480-0917

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

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

5 works in the graph, newest first.

Proximate and Functional Properties of Complementary Food from Malted Sorghum, Maize and Soybeans
2026Asian Food Science JournalJournalOpen accessFirst author0 citations10.9734/afsj/2026/v25i2851
Physicochemical, functional and nutritional properties of functional meal produced from brown rice and mushroom (Pleurotus tuberregium sclerotium) flour blends
2025Next research.Journal1 citations10.1016/j.nexres.2025.101052
Changes in Chlorophyll Content of Selected Leafy Vegetables during Hydrothermal Processing
2025International Journal of Biochemistry Research & ReviewJournalOpen access0 citations10.9734/ijbcrr/2025/v34i61075
Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather
2024IPS Journal of Nutrition and Food ScienceJournalOpen access3 citations10.54117/ijnfs.v3i1.34
Nutrient Composition, Functional and Pasting Properties of High Quality Cassava Flour from two Varieties Pro-Vitamin a Cassava
2023International Journal of Life Science and Agriculture ResearchJournalOpen access0 citations10.55677/ijlsar/v02i10y2023-07