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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.

Victoria F Abioye · Sankore

Ladoke Akintola University of Technology

Victoria F Abioye

ORCID, self-asserted

ORCID 0000-0002-5425-0027

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

2

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.

Effect of boiling methods on the nutritional profile, phytochemicals, functional properties, lipid quality and consumer acceptability of African walnut (Tetracarpidium conophorum)
2025Bangladesh Journal of Scientific and Industrial ResearchJournalOpen access1 citations10.3329/bjsir.v60i3.81336
Natural antioxidants from plant species and their effect on the oxidative stability of mayonnaise: A review
2025Food and HumanityJournalSenior author0 citations10.1016/j.foohum.2025.100923
Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period
2025Food ScienTech JournalJournalOpen accessSenior author0 citations10.33512/fsj.v7i2.35419
Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends
2022International Journal of Food StudiesJournalOpen accessFirst author1 citations10.7455/ijfs/11.1.2022.a7
Chemical composition, nutritional, functional and pasting properties of yellow root cassava grits and african yam bean flour blends
2022DOAJ (DOAJ: Directory of Open Access Journals)JournalOpen accessFirst author0 citations10.7455/10.7455/ijfs/11.1.2022.a7