Skip to content

SankoreAfrican research intelligence

Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
What we cover

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.

Yunus Temitayo Imam · Sankore

University of Ilorin

Yunus Temitayo Imam

ORCID, self-asserted

ORCID 0000-0003-1780-5473

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

Publications

8

Citations

117

h-index

5

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

i10-index

4

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.

Kwara State University7 works
University of Abuja4 works
University of Ilorin1 works

Publications

8 works in the graph, newest first.

Nutraceutical, proximate, and sensory qualities of ready-to-consume Bambara groundnut milk substitute supplemented with bullock and ginger powder
2026Food and Feed ResearchJournalOpen access0 citations10.5937/ffr0-63281
Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend
2026Food Science and PreservationJournalOpen accessSenior author0 citations10.11002/fsp.2026.33.3.413
Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities
2025Frontiers in Food Science and TechnologyJournalOpen accessCorresponding18 citations10.3389/frfst.2025.1593870
Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
2025Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen access0 citations

10.2478/aucft-2025-0013

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

2024Frontiers in Sustainable Food SystemsJournalOpen accessFirst authorCorresponding33 citations10.3389/fsufs.2024.1251760

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

2024Frontiers in Food Science and TechnologyJournalOpen accessCorresponding6 citations10.3389/frfst.2024.1365021

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

2023Grain & Oil Science and TechnologyJournalOpen access40 citations10.1016/j.gaost.2023.10.001

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

2022Frontiers in Food Science and TechnologyJournalOpen access20 citations10.3389/frfst.2022.974588