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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.

Olubukola David Olaniran · Sankore

Obafemi Awolowo University

Olubukola David Olaniran

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

7

Citations

34

h-index

3

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

i10-index

2

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 University6 works
Landmark University1 works

Publications

7 works in the graph, newest first.

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
Engagement in Online Social Networking and Its Influence on Publication as a Component of Career Development of Academics
2025Book ChapterFirst authorCorresponding0 citations10.1007/978-3-031-74786-1_8
Intelligent applications in high priority waste(s) collection and management for supporting ecological sustainability
2025Elsevier eBooksBook ChapterSenior author0 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 accessCorresponding14 citations10.1088/1755-1315/1342/1/012014

Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products

2024Elsevier eBooksBook Chapter5 citations10.1016/b978-0-323-98340-2.00006-7

Application of essential oils in enhancing the activities of starter culture bacteria in dairy products

2024Elsevier eBooksBook Chapter1 citations10.1016/b978-0-323-98340-2.00020-1

Ethics of therapeutic foods consumption for Neurodegenerative Diseases and Hormesis-Based Anti-Aging Strategies

2023Publication1 citations10.1109/seb-sdg57117.2023.10124581