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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.

Adedamola Iyioluwa Akinyede · Sankore

Federal University of Technology

Adedamola Iyioluwa Akinyede

ORCID, self-asserted

ORCID 0000-0002-6127-5206

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

Publications

5

Citations

26

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.

Publications

5 works in the graph, newest first.

Nutritional composition and antioxidant potential of different seed parts of Nigerian Malabar chestnut (Pachira glabra Pasq.)
2026Exploration of Foods and FoodomicsJournalOpen accessFirst author2 citations10.37349/eff.2026.1010115
Effect of Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours
2026Food Science and ProcessingJournalOpen access0 citations10.53941/fsp.2026.100005
Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed
2022NFS JournalJournalOpen access17 citations10.1016/j.nfs.2022.10.001
Antioxidant activity and blood glucose reduction potential of Malabar Chestnut in Streptozotocin Induced Diabetic Rats
2022Journal of Agriculture and Food ResearchJournalOpen accessFirst author7 citations10.1016/j.jafr.2022.100299
Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot.
2022IPS Journal of Nutrition and Food ScienceJournalOpen access0 citations10.54117/ijnfs.v1i1.6