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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
Crossref — publisher confirmation

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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.

Olusegun Adewale Obadina · Sankore

Federal University of Agriculture, Abeokuta

Olusegun Adewale Obadina

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete.

Publications

4

Citations

44

h-index

3

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

i10-index

2

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.

University of Johannesburg4 works
Federal University of Agriculture, Abeokuta4 works
Babcock University1 works

Publications

4 works in the graph, newest first.

Safeguarding health: Celebrating a legacy of safe cassava foods
2025Book ChapterSenior author0 citations10.1163/9789004724969_7
Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour
2024Food Science & NutritionJournalOpen accessSenior author31 citations10.1002/fsn3.3922
Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends
2024Journal of Food Processing and PreservationJournalOpen accessSenior author10 citations10.1155/2024/2930130
Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation
2023Acta Universitatis Sapientiae AlimentariaJournalOpen access3 citations10.2478/ausal-2023-0006