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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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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.

O. O. Olaleye · Sankore

Olabisi Onabanjo University

O. O. Olaleye

ORCID, self-asserted

ORCID 0009-0002-7382-8290

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

Publications

6

Citations

5

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.

Olabisi Onabanjo University4 works
Nigerian Stored Products Research Institute1 works

Publications

6 works in the graph, newest first.

Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef
2025Theory and practice of meat processingJournalOpen access2 citations10.21323/2414-438x-2025-10-1-67-74
INDIGENOUS TECHNOLOGIES FOR MEAT PROCESSING AND PRESERVATION IN NIGERIA - A REVIEW
2025Nigerian Journal of Agriculture and Agricultural TechnologyJournalOpen access0 citations10.59331/njaat.v5i1a.966
Nutritional and sensorial evaluation of egg-meat loaves for quality and consumers acceptability as functional food
2025Meat Research | ISSN (Online Version) 2790-1971JournalOpen access0 citations10.55002/mr.5.6.132
Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods
2024Theory and practice of meat processingJournalOpen access1 citations10.21323/2414-438x-2023-8-4-266-272

Development and application of gelatin based edible coating containing cellulose nanocrystal in the storage of fresh cucumber

2024Dutse Journal of Pure and Applied SciencesJournalOpen access0 citations10.4314/dujopas.v9i4b.4

Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation

2023Theory and practice of meat processingJournalOpen access2 citations10.21323/2414-438x-2023-8-2-144-151