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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.

Opeyemi O. Alabi · Sankore

Federal University Oye Ekiti

Opeyemi O. Alabi

ORCID, self-asserted

ORCID 0000-0002-1488-2070

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

Publications

12

Citations

65

h-index

4

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

i10-index

3

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.

Durban University of Technology11 works
Federal University Oye Ekiti6 works
Lead City University1 works

Publications

12 works in the graph, newest first.

Conformational and Physicochemical Properties of Lagenaria siceraria Seed Protein Isolate‐Cocoyam Mucilage Conjugates: Impact of Glycation Time
2026Food Science & NutritionJournalOpen accessCorresponding0 citations10.1002/fsn3.71933
Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation
2025Applied Food ResearchJournalOpen accessFirst author2 citations10.1016/j.afres.2025.101173
Physicochemical and Some Functional Properties of Melon ( Cucumeropsis mannii ) Protein Isolate in Comparison With Pea ( Pisum sativum ) Protein
2025Sustainable Food ProteinsJournalOpen accessCorresponding0 citations10.1002/sfp2.70004
Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean ( Sphenostylis stenocarpa ) and Cassava ( Manihot esculenta ) Starch Blend
2025Legume ScienceJournalOpen accessFirst author0 citations

10.1002/leg3.70060

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato

2024Journal of Food Process EngineeringJournalOpen access13 citations10.1111/jfpe.14777

Gel-forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation

2024International Journal of Food Science & TechnologyJournalOpen accessFirst author8 citations10.1111/ijfs.17254

Extraction and Characterization of Biofilms from Biopolymers

2024Book Chapter3 citations10.1007/978-3-031-71859-5_7

Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin

2023Food StructureJournalFirst author25 citations10.1016/j.foostr.2023.100321

A comparative study of the physicochemical and structural properties of legumin and globulin extracted from Lagenaria siceraria seed

2023Food and HumanityJournalCorresponding3 citations10.1016/j.foohum.2023.10.005

Physicochemical, Functional and Viscosity Profile of Starches from Three Banana Cultivars as Affected by Oxidation and Acetylation

2023Publication0 citations10.1109/seb-sdg57117.2023.10124550

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

Impact of extraction methods on the quality, physicochemical, and functional properties of white melon (Cucumeropsis mannii) seed protein concentrates

2022Food Chemistry AdvancesJournalOpen accessCorresponding11 citations10.1016/j.focha.2022.100131