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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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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.

T.N. Fagbemi · Sankore

Federal University of Technology

T.N. Fagbemi

ORCID, self-asserted

ORCID 0000-0003-1081-9207

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 2 other profiles were folded into this one.

Publications

18

Citations

121

h-index

6

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

i10-index

5

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.

Federal University of Technology19 works
Adekunle Ajasin University1 works

Publications

18 works in the graph, newest first.

Effect of Extrusion Parameters on Dietary Fibre, Techno-functional and Sensory Properties of Ready-to-Eat Extruded Snacks Produced from Pearl Millet, Soycake and Rice Bran
2026IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author0 citations10.54117/fpghf342
Impact of Geographical Variations on the Physicochemical Properties, Antioxidant Activities and Viscosity of Honey from Nigeria
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author3 citations10.54117/ijnfs.v4i1.70
Clinical assessment of glycemic indices and plasma biomarkers of snack bars from blends of plantain, soy cake, rice, and oat bran flour
2025Food and HumanityJournalSenior authorCorresponding0 citations10.1016/j.foohum.2025.100891
Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran
2024Discover FoodJournalOpen accessSenior authorCorresponding6 citations

10.1007/s44187-024-00200-w

Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities

2024Discover FoodJournalOpen accessSenior author1 citations10.1007/s44187-024-00215-3

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

2023Asian Food Science JournalJournalOpen access5 citations10.9734/afsj/2023/v22i9661

Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends

2023Journal of Food Measurement & CharacterizationJournalSenior author6 citations10.1007/s11694-023-02071-8

Effect of Cowpea Enrichment on Some Quality Parameters of Maize: Cowpea Flour Blends

2023Book ChapterSenior author0 citations10.9734/bpi/cpafs/v3/4926b

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

2023European Journal of Nutrition & Food SafetyJournalOpen access0 citations10.9734/ejnfs/2023/v15i111361

Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours

2022Applied Food ResearchJournalOpen access25 citations10.1016/j.afres.2022.100163

Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

2022Food FrontiersJournalOpen accessSenior author21 citations10.1002/fft2.133

Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats

2022Applied Food ResearchJournalOpen accessSenior author20 citations10.1016/j.afres.2022.100097

Amino acid composition, mineral profile, free radical scavenging ability, and carbohydrase inhibitory properties of Moringa oleifera seed globulin, hydrolysates, and membrane fractions

2022Journal of Food BiochemistryJournal11 citations10.1111/jfbc.14131

Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta

2022Food & FunctionJournalOpen access12 citations10.1039/d2fo00072e

Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples

2022Journal of Culinary Science & TechnologyJournalSenior authorCorresponding7 citations10.1080/15428052.2022.2029658

Effects of Enrichment on Amino Acid Profile, Mineral Composition and Anti-Nutritional Factors of Lafun Powder

2022Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen accessSenior author2 citations10.24925/turjaf.v10i8.1515-1523.5133

DESIGN AND FINITE ELEMENT ANALYSIS OF AN INDUSTRIAL-BASED VEGETABLE LEAF WASHING MACHINE

2022FUTA JOURNAL OF ENGINEERING AND ENGINEERING TECHNOLOGYJournalOpen accessSenior author1 citations10.51459/futajeet.2022.16.1.414

Development and Preliminary Testing of Rotary Dryer for Plantain Flour Processing Plant

2022Mindanao Journal of Science and TechnologyJournalOpen access1 citations10.61310/mndjsteect.1060.22