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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.

Iyanu Caleb Alagbe · Sankore

Ladoke Akintola University of Technology

Iyanu Caleb Alagbe

ORCID, self-asserted

ORCID 0009-0003-1406-7687

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

12

h-index

2

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

i10-index

0

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 Technology7 works
Federal University of Technology1 works

Publications

8 works in the graph, newest first.

Assessment of dietary diversity score and nutritional status of under-5 children in selected rural areas of Ado-Odo/Ota Local Government Area, Ogun State, Nigeria
2026World NutritionJournalOpen access0 citations10.26596/wn.202617141-47
Nutritional, Antinutritional, Functional and Organoleptic Properties of Cookies Produced from Composite Flours of Wheat (Triticum Aestivum), Pumpkin Seed (Cucurbita Maxima), and African Yam Bean (Sphenostylis stenocarpa)
2025IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/4w82zf03
Dietary Diversity and Anthropometric Indices of Under-Five Children in Rural Nigeria
2025European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2025/v17i91827
Nutritional Profiles and Organoleptic Aributes of Complementary Foods Produced from Composite Flour of Pearl Millet (Pennisetum Glaucum), Soybeans (Glycine Max), Tigernut (Cyperus Esculentus) and Dates (Phoenix Dactylifera)
2025International Journal of Innovative Research in Education Technology & Social Strategies

Journal

Open access

0 citations

10.48028/iiprds/ijiretss.v12.i2.14

Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences

2024Toros University Journal of Food Nutrition and GastronomyJournalOpen access9 citations10.58625/jfng-2668

In vitro antioxidant and anti-diabetic properties of cookies produced from wheat and soybean composite flour

2024IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author3 citations10.54117/ijnfs.v3i2.48

Amino Acid Compositions and In vitro Anti-inflammatory Properties of Cookies Produced from Wheat and Soybean Composite Flour

2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2024/v16i61438

Antioxidant Properties of a Novel Food Product, Aadun (Pudding) from Roasted Maize-African Yam Bean-peanut Flours Enhanced its Anti-hyperglycemia Potentials in Wistar Rats

2024European Journal of Nutrition & Food SafetyJournalOpen accessFirst author0 citations10.9734/ejnfs/2024/v16i71477