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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.

Oludolapo Akinyemi Osunrinade · Sankore

Kwara State University

Oludolapo Akinyemi Osunrinade

ORCID, self-asserted

ORCID 0000-0003-4534-3798

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

6

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

6 works in the graph, newest first.

Optimization of wheat-high quality cassava-mango peel-soybean composite flours for optimal noodles nutritional composition, antioxidant properties and sensory acceptability
2025Food and HumanityJournalFirst authorCorresponding1 citations10.1016/j.foohum.2025.100632
Nutritional Profile and Sensory Acceptability of Sprouted Cowpea Flour Fortified Kokoro (Maize-Based Snack)
2025Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food EngineeringJournalOpen access0 citations10.31926/but.fwiafe.2025.18.67.1.7
Process optimization and roasting conditions’ influence on the quality of oil from desert date (Balanites aegyptiaca) seed
2025Food and HumanityJournalCorresponding0 citations10.1016/j.foohum.2025.100675
Pseudocereals: Processing effects on the nutritional and bioactive properties of Celosia argentea seed
2025Food Science and PreservationJournalOpen accessFirst author0 citations10.11002/kjfp.2025.32.4.650
Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality
2024Food Science and PreservationJournalOpen accessSenior author1 citations10.11002/fsp.2024.31.5.773
Nutritional and functional properties of protein concentrate from two edible mushrooms
2023Open Access Research Journal of Life SciencesJournalOpen access0 citations10.53022/oarjls.2023.6.1.0050