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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.

J.A. Adejuyitan · Sankore

Ladoke Akintola University of Technology

J.A. Adejuyitan

ORCID, self-asserted

ORCID 0000-0001-9969-8098

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

92

h-index

3

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 Technology12 works
Landmark University3 works

Publications

12 works in the graph, newest first.

Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends
2025Legume ScienceJournalOpen access2 citations10.1002/leg3.70042
Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour
2025Ceylon Journal of ScienceJournalOpen accessFirst author2 citations10.4038/cjs.v54i1.8446
Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR , and CATA Methods
2025Journal of Sensory StudiesJournalOpen accessCorresponding2 citations10.1111/joss.70036
Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru
2025European Journal of Nutrition & Food SafetyJournalOpen accessSenior author0 citations10.9734/ejnfs/2025/v17i21634

Functional, physicochemical and pasting properties of pupuru and pupuru analogue made from cassava-orange fleshed sweet potato

2025LAUTECH Journal of Engineering and TechnologyJournalOpen accessSenior author0 citations10.36108/laujet/5202.91.0170

Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period

2025Food ScienTech JournalJournalOpen access0 citations10.33512/fsj.v7i2.35419

The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

2024CyTA - Journal of FoodJournalOpen access6 citations10.1080/19476337.2024.2318343

Development of standard operating protocol for measurement of cassava root mealiness

2024Scientific ReportsJournalOpen access0 citations10.1038/s41598-024-68441-4

End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

2023Cogent Food & AgricultureJournalOpen access8 citations10.1080/23311932.2023.2205720

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

2022HeliyonJournalOpen access70 citations10.1016/j.heliyon.2022.e12310

Quality attributes of abari (maize pudding) produced from maize and bambara groundnut flour blends

2022Ceylon Journal of ScienceJournalOpen accessFirst authorCorresponding2 citations10.4038/cjs.v51i3.8034

Quality Attributes of Pupuru Analogue Produced from Orange Fleshed Sweet Potato (OFSP) as Influenced by Fermentation with Rhizopus oligosporous

2022HAL (Le Centre pour la Communication Scientifique Directe)JournalSenior author0 citations10.9734/ijbcrr/2022/v31i430312