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SankoreAfrican research intelligence

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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.

B. E. Alabi · Sankore

Ladoke Akintola University of Technology

B. E. Alabi

ORCID, self-asserted

ORCID 0009-0004-1520-1507

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 1 other profile was folded into this one.

Publications

4

Citations

6

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.

Affiliations

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

Ladoke Akintola University of Technology2 works
Irrua Specialist Teaching Hospital1 works

Publications

4 works in the graph, newest first.

Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour
2025Ceylon Journal of ScienceJournalOpen access2 citations10.4038/cjs.v54i1.8446
Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period
2025Food ScienTech JournalJournalOpen accessFirst author0 citations10.33512/fsj.v7i2.35419
Malnutrition intervention programmes for school children in Sub-Saharan Africa: a review
2024Food ResearchJournalOpen access2 citations10.26656/fr.2017.8(1).031
Quality attributes of abari (maize pudding) produced from maize and bambara groundnut flour blends
2022Ceylon Journal of ScienceJournalOpen access2 citations10.4038/cjs.v51i3.8034