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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.

G.O. Babarinde · Sankore

Ladoke Akintola University of Technology

G.O. Babarinde

ORCID, self-asserted

ORCID 0000-0003-1683-0351

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

13

Citations

82

h-index

2

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

i10-index

1

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.

Ladoke Akintola University of Technology14 works
Abiola Ajimobi Technical University Ibadan1 works

Publications

13 works in the graph, newest first.

Willingness of the African food industry to adopt edible insects as raw material or ingredient in food processing: A multi-country survey
2026Journal of Insects as Food and FeedJournalOpen access0 citations10.1163/23524588-bja10418
Quality Evaluation of Cashew Apple Varieties Using Different Drying Methods
2025JournalOpen access1 citations10.9734/ajfrn/2025/v4i2247
Characterization of lecithin produced from Nigerian soybean (Glycine max) and sesame (Sesamum indicum) varieties: yield, quality and functional properties
2025Discover FoodJournalOpen access1 citations10.1007/s44187-025-00401-x
Chemical, vitamin and amino acid compositions of kunu zaki produced from selected Nigeria-grown underutilised cereals
2025Discover FoodJournalOpen accessCorresponding1 citations10.1007/s44187-025-00530-3

Evaluation of phytochemical and antioxidant properties of Pleurotus pulmonarias flour supplemented cookies

2025World Journal of Advanced Research and ReviewsJournalOpen access0 citations10.30574/wjarr.2025.27.3.3049

Chemical compositions and anti-nutritional properties of fermented beverage from finger millet, African yam beans, and coconut milk blends

2025Aminu Kano Academic Scholars Association Multidisciplinary JournalJournalOpen accessSenior author0 citations10.64726/y40ct519

Characterisation of Pretreated African Yam Bean and Bambara Groundnut Seed Coats for Possible Use in Food Formulations

2024Asian Food Science JournalJournalOpen access2 citations10.9734/afsj/2024/v23i8734

Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

2024European Journal of Nutrition & Food SafetyJournalOpen access1 citations10.9734/ejnfs/2024/v16i71457

Malnutrition intervention programmes for school children in Sub-Saharan Africa: a review

2024Food ResearchJournalOpen accessSenior author2 citations10.26656/fr.2017.8(1).031

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

2024Advances in Multidisciplinary & Scientific Research Journal PublicationJournalOpen access1 citations10.22624/aims/v10n1p3

Quality Characteristics of Cashew Apple Juice as Affected by Pre-Treatment Techniques

2023Journal of Food and AgricultureJournalOpen accessFirst author1 citations10.4038/jfa.v16i2.5287

Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review

2022HeliyonJournalOpen accessCorresponding70 citations10.1016/j.heliyon.2022.e12310

Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour

2022FUOYE Journal of Engineering and TechnologyJournalOpen access2 citations10.46792/fuoyejet.v7i3.777