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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.

Adekunbi Adetola Malomo · Sankore

Obafemi Awolowo University

Adekunbi Adetola Malomo

ORCID, self-asserted

ORCID 0000-0001-6380-6632

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

Publications

16

Citations

77

h-index

6

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

3

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Obafemi Awolowo University16 works
University of Venda1 works
Adekunle Ajasin University1 works
Ekiti State University1 works

Publications

16 works in the graph, newest first.

Transition from fermentation to precision fermentation: Role in sustainable food system
2026Biotechnology ReportsJournalOpen access7 citations10.1016/j.btre.2026.e00952
Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu
2025Applied Food ResearchJournalOpen access13 citations10.1016/j.afres.2025.100750
Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy
2025Journal of Agriculture and Food ResearchJournalOpen accessFirst authorCorresponding6 citations10.1016/j.jafr.2025.101902
Gut dysbiosis and chronic diseases: Unraveling contributing factors, health implications, and therapeutic interventions
2025Food and HumanityJournal2 citations10.1016/j.foohum.2025.100892

Impact of Xylopia aethiopica powder on microbiological safety, biochemical characteristics, and organoleptic properties of Kunnu gyada produced from groundnut and rice

2025Food ResearchJournalOpen accessFirst author0 citations10.26656/fr.2017.9(2).043

Intelligent applications in high priority waste(s) collection and management for supporting ecological sustainability

2025Elsevier eBooksBook Chapter0 citations10.1016/b978-0-443-23607-5.00016-7

Utilization and application of bioactive compounds generated from Fish waste and by product as Functional Food Ingredient: A review

2024IOP Conference Series Earth and Environmental SciencePublicationOpen access14 citations10.1088/1755-1315/1342/1/012014

Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

2024Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access4 citations10.2478/aucft-2024-0008

Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean

2024Food Science and Applied BiotechnologyJournalOpen accessFirst author3 citations10.30721/fsab2024.v7.i1.299

Informal actors in the Nigerian food system : A reflection on their importance, the challenges and a way forward

2024ReportOpen access0 citations10.18174/677623

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

2023Preventive Nutrition and Food ScienceJournalOpen access10 citations10.3746/pnf.2023.28.2.108

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

2023Nutrition and Metabolic InsightsJournalOpen access8 citations10.1177/11786388231155007

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature

2023Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen accessCorresponding2 citations10.2478/aucft-2023-0003

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

2023Croatian Journal of Food Science and TechnologyJournalOpen access0 citations10.17508/cjfst.2023.15.1.06

Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC

2022Food Science and Applied BiotechnologyJournalOpen accessFirst author4 citations10.30721/fsab2022.v5.i1.162

INFLUENCE OF PRE-TREATMENT ON THE MICROBIOLOGICAL AND BIOCHEMICAL PROPERTIES OF WINE PRODUCED FROM OVERRIPE PLANTAIN

2022Journal of Microbiology Biotechnology and Food SciencesJournalOpen accessFirst author4 citations10.55251/jmbfs.8258