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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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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.

Omotade R. Ogunremi · Sankore

University of Ibadan

Omotade R. Ogunremi

ORCID, self-asserted

ORCID 0000-0002-6749-7547

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

14

Citations

108

h-index

4

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

i10-index

4

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.

Abiola Ajimobi Technical University Ibadan8 works
University of Ibadan4 works
Institute for Sustainable Development1 works
Glorious Vision University1 works

Publications

14 works in the graph, newest first.

Characterizing microbiomes of African fermented foods in a global context
2026MicrobiologyJournalOpen access0 citations10.1099/mic.0.001695
PRODUCTION AND CHARACTERIZATION OF BIOMASS AND EXOPOLYSACCHARIDES FROM THE EDIBLE MUSHROOM LENTINUS SQUARROSULUS
2026Innovative Romanian Food BiotechnologyJournalOpen accessSenior author0 citations10.35219/ifrb.29.01
Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation
2026Food Science and PreservationJournalOpen access0 citations10.11002/fsp.2026.33.2.222
Probiotic and mycotoxin reduction potentials of heat-tolerant Pichia kudriavzevii strains from maize- and sorghum-pap
2025World Mycotoxin JournalJournal4 citations10.1163/18750796-bja10015
CHARACTERIZATION AND STRESS TOLERANCE OF YEASTS ISOLATED FROM PALM WINE

2025JournalOpen accessFirst author0 citations10.5281/zenodo.17422665

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki - A cereal-based Nigerian fermented beverage

2025Food Science and Technology InternationalJournalFirst authorCorresponding0 citations10.1177/10820132251358997

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)

2025Journal of Food Innovation, Nutrition, and Environmental SciencesJournalOpen accessSenior author0 citations10.70851/jfines.2025.2(4).225.231

MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria

2024Food BioscienceJournalOpen accessFirst author12 citations10.1016/j.fbio.2024.104581

Enhancing the nutritional quality of fufu with a starter culture

2024GSC Biological and Pharmaceutical SciencesJournalOpen access3 citations10.30574/gscbps.2024.26.3.0082

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

2024GSC Biological and Pharmaceutical SciencesJournalOpen access1 citations10.30574/gscbps.2024.27.2.0142

Techno-economic evaluation of probioticated Kunu-zaki drinks produced from millet and cocoa powder

2024Proceedings of the Nigerian Academy of ScienceJournalOpen accessSenior author0 citations10.57046/jlmg6612

Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria

2022Probiotics and Antimicrobial ProteinsJournal35 citations10.1007/s12602-022-10022-w

MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage

2022International Journal of Food MicrobiologyJournalOpen accessFirst author30 citations10.1016/j.ijfoodmicro.2022.109563

Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

2022Food BioscienceJournalOpen accessFirst author23 citations10.1016/j.fbio.2022.101648