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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.

Hakeem Oyedele · Sankore

International Institute of Tropical Agriculture

Hakeem Oyedele

ORCID, self-asserted

ORCID 0000-0001-5734-9156

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

Publications

4

Citations

50

h-index

3

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

i10-index

3

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.

International Institute of Tropical Agriculture3 works
International Institute of Tropical Agriculture1 works

Publications

4 works in the graph, newest first.

Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
2023Frontiers in Sustainable Food SystemsJournalOpen access1 citations10.3389/fsufs.2023.1272724
Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
2022HeliyonJournalOpen access24 citations10.1016/j.heliyon.2022.e11690
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
2022International Journal of Food PropertiesJournalOpen access15 citations10.1080/10942912.2022.2026955
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
2022Frontiers in Sustainable Food SystemsJournalOpen access10 citations

10.3389/fsufs.2022.984687