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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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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.

Oluwafunmilayo C. Ogunnowo · Sankore

Federal University of Technology

Oluwafunmilayo C. Ogunnowo

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

4

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

4 works in the graph, newest first.

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats
2026Food Chemistry InternationalJournalOpen accessFirst author0 citations10.1002/fci2.70061
Effects of Dietary Inclusion of Varying Blends of Acha, Chia, and Soycake on Hypertension in a Streptozotocin/HFD-Induced Type-2 Diabetes Mellitus Model
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author1 citations10.54117/ijnfs.v4i1.82
Variety and pre-treatment technologies modulate the nutritional and bio-functional potentials of tropical fonio-millets
2025Journal of Food Measurement & CharacterizationJournalFirst author0 citations10.1007/s11694-025-03483-4
Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends
2024Journal of Biochemistry InternationalJournalOpen accessFirst author3 citations10.56557/jobi/2024/v11i18826