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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
Crossref — publisher confirmation

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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.

Ayoyinka O. Olojede · Sankore

Redeemer's University

Ayoyinka O. Olojede

ORCID, self-asserted

ORCID 0000-0001-6735-5015

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

Publications

10

Citations

78

h-index

5

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

i10-index

2

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.

Landmark University10 works
Redeemer's University1 works

Publications

10 works in the graph, newest first.

Transition from fermentation to precision fermentation: Role in sustainable food system
2026Biotechnology ReportsJournalOpen access7 citations10.1016/j.btre.2026.e00952
Novel Fermentation Techniques for Improving Food Functionality: An Overview
2025FermentationJournalOpen accessCorresponding14 citations10.3390/fermentation11090509
Gut dysbiosis and chronic diseases: Unraveling contributing factors, health implications, and therapeutic interventions
2025Food and HumanityJournal2 citations10.1016/j.foohum.2025.100892
Overview of Applications of Acetic Acid Bacteria in Food Industry
2025NIPES Journal of Science and Technology ResearchJournalOpen accessFirst author0 citations10.37933/nipes/7.4.2025.si225

Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii

2024Food BiotechnologyJournal5 citations10.1080/08905436.2024.2345775

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

2024Frontiers in Sustainable Food SystemsJournalOpen access2 citations10.3389/fsufs.2024.1497536

The Role of Enteric Bacteria in Elemental Sulfur Therapy

2024Publication0 citations10.1109/seb4sdg60871.2024.10629850

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

2023HeliyonJournalOpen accessCorresponding6 citations10.1016/j.heliyon.2023.e20828

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

2022FermentationJournalOpen accessFirst authorCorresponding34 citations10.3390/fermentation8010032

Evaluation of acha flour in the production of gluten‐free sourdough cookies

2022International Journal of Food Science & TechnologyJournalFirst authorCorresponding8 citations10.1111/ijfs.15923