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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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Mayowa Saheed Sanusi · Sankore

University of Ilorin

Mayowa Saheed Sanusi

ORCID, self-asserted

ORCID 0000-0002-9852-531X

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

Publications

33

Citations

163

h-index

8

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

i10-index

6

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 Ilorin36 works
Federal College of Education, Kano1 works
Kwara State Polytechnic1 works
Kwara State University1 works

Publications

33 works in the graph, newest first.

A systematic review of recent advances in ultrasound-assisted food processing: Applications, hybrid technologies, and sustainability
2026Applied Food ResearchJournalOpen access2 citations10.1016/j.afres.2026.102132
Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks
2026Food PhysicsJournalOpen accessFirst authorCorresponding0 citations10.1016/j.foodp.2026.100080
Design and Development of a Multifunctional Thermal Processing Machine for Baking, Roasting and Drying with Energy Consumption Analysis
2026LAUTECH Journal of Engineering and TechnologyJournalOpen accessFirst author0 citations10.36108/laujet/6202.02.0112
Artificial Intelligence in Food Innovation: A Critical Review of Emerging Ingredients and New Product Development
2026FUDMA Journal of SciencesJournalOpen accessSenior author0 citations

10.33003/fjs-2026-1013-5649

Refractance Window versus Oscillatory Drying: Effects on Vernonia amygdalina Nutritional, Bioactive, and Techno-Functional Properties

2026FUDMA Journal of SciencesJournalOpen accessFirst author0 citations10.33003/fjs-2026-1014-5648

Transformative trends: commercial platforms revolutionizing rice farming in Nigeria's agricultural value chain

2025International Journal of Agricultural SustainabilityJournalOpen accessFirst authorCorresponding11 citations10.1080/14735903.2025.2473757

Effect of ultrasound-assisted pasteurization, sweetener types, and cashew leaf extract on the quality and microbial properties of tamarind fruit drinks

2025Food and HumanityJournalFirst authorCorresponding3 citations10.1016/j.foohum.2025.100624

Amino acid profile and sensory evaluation of cookies enriched with sweet melon peel and seed flours

2025Acta periodica technologicaJournalOpen accessSenior author1 citations10.2298/apt250309011a

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles

2025Acta periodica technologicaJournalOpen accessSenior author1 citations10.2298/apt250213008b

Development of multigrain snacks bar: Functional and nutritional contents as influenced by mixing ratio and extrusion conditions

2025Acta periodica technologicaJournalOpen accessSenior author0 citations10.2298/apt250203007b

Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties

2025Journal of Food Measurement & CharacterizationJournalFirst authorCorresponding0 citations10.1007/s11694-025-03276-9

Influence of Ultrasound Pretreatment and Drying Technique on Jute Leaves Drying and Quality Indices

2025BIMA JOURNAL OF SCIENCE AND TECHNOLOGY GOMBEJournalOpen accessFirst author0 citations10.64290/bima.v9i2a.1141

Impact of Cirina butyrospermi treated with ultrasound and boiling, and effect of baking temperature on some quality attributes of rice cookies

2025Food Science and Technology InternationalJournalFirst authorCorresponding0 citations10.1177/10820132251387876

Enhancing Biogas Quality and Energy Content through Calcium Hydroxide Treatment: A Study on the Effectiveness of 20% Ca(OH)2 Solution in Improving Methane Content and Reducing Impurities

2025International Journal of Science for Global SustainabilityJournalOpen access0 citations10.57233/ijsgs.v11i3.916

Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review

2024Journal of Agriculture and Food ResearchJournalOpen access49 citations10.1016/j.jafr.2024.101036

Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder

2024Food PhysicsJournalOpen accessSenior author10 citations10.1016/j.foodp.2024.100007

Digitalization of rice value chain in Nigeria with circular economy inclusion for improved productivity – A review

2024HeliyonJournalOpen access7 citations10.1016/j.heliyon.2024.e31611

Effects of boiling and ultrasound treatment on proximate composition, minerals and in vitro protein digestibility of Cirina butyrospermi powder

2024Journal of Agriculture and Food ResearchJournalOpen accessFirst authorCorresponding3 citations10.1016/j.jafr.2024.101608

Optimization of Non-Thermal Treatment Methods and Extrusion Temperature on Quality of Rice Pasta Enriched with Cirina butyrospermi

2024Nigerian Journal of Technological DevelopmentJournalOpen accessFirst author3 citations10.4314/njtd.v21i3.2763

Effects of roasting on physicochemical properties and fatty acids composition of okra seed oil

2023Measurement FoodJournalOpen accessSenior authorCorresponding12 citations10.1016/j.meafoo.2023.100076

Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)

2023Journal of Food Measurement & CharacterizationJournal8 citations10.1007/s11694-023-01830-x

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

2023Food Production Processing and NutritionJournalOpen accessFirst authorCorresponding6 citations10.1186/s43014-022-00126-9

Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels

2023Journal of Culinary Science & TechnologyJournalFirst authorCorresponding2 citations10.1080/15428052.2023.2191875

Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks

2023Acta periodica technologicaJournalOpen accessFirst authorCorresponding5 citations10.2298/apt2354081s

Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer

2023Croatian Journal of Food Science and TechnologyJournalOpen accessFirst authorCorresponding3 citations10.17508/cjfst.2023.15.1.03

Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems

2023Contemporary AgricultureJournalOpen accessSenior author2 citations10.2478/contagri-2023-0014

Kinetic acidification and quality composition of yoghurt produced with soursop puree

2022Journal of Food Measurement & CharacterizationJournalFirst authorCorresponding11 citations10.1007/s11694-022-01339-9

Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange

2022Food BioscienceJournalSenior author10 citations10.1016/j.fbio.2022.101937

Application of soft-computational models for the prediction of some quality traits of microwave-dried tomato slices

2022Modeling Earth Systems and EnvironmentJournalSenior author9 citations10.1007/s40808-022-01506-3

Rice parboiling using a dual-powered parboiler: Evaluation of energy consumption patterns and milling quality

2022Acta periodica technologicaJournalOpen accessFirst authorCorresponding2 citations10.2298/apt2253063s

Modelling and Optimization of the Quality Indices for the Production of Ingredient-Mix Based Dried Chicken Product (Chicken Kilishi)

2022Meat TechnologyJournalOpen accessFirst authorCorresponding1 citations10.18485/meattech.2022.63.1.4

Prospects and Challenges in Food-Grade Enzymes Industrial Production

2022Book ChapterSenior author2 citations10.1007/978-981-19-1288-7_16

Optimization of Impacts of Eggs from Different Birds, Oven Temperature and Oven Rack Speed on the Physicochemical Properties of Cupcakes

2022FUOYE Journal of Engineering and TechnologyJournalOpen accessFirst author0 citations10.46792/fuoyejet.v7i1.775