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

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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.

Toyin Joy Arogundade · Sankore

Federal University of Technology

Toyin Joy Arogundade

ORCID, self-asserted

ORCID 0000-0001-7875-3617

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

24

h-index

2

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

i10-index

1

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 Technology5 works
Joseph Ayo Babalola University1 works

Publications

4 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 accessFirst author0 citations10.54117/fpghf342
Clinical assessment of glycemic indices and plasma biomarkers of snack bars from blends of plantain, soy cake, rice, and oat bran flour
2025Food and HumanityJournal0 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 access6 citations10.1007/s44187-024-00200-w
Nutritional qualities and antioxidant properties of ginger‐flavored biscuits developed from wheat, bambara groundnut, and plantain flour blends
2023Food FrontiersJournalOpen accessFirst authorCorresponding18 citations10.1002/fft2.203