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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.

Bolanle Adenike Adejumo · Sankore

National Open University of Nigeria

Bolanle Adenike Adejumo

ORCID, self-asserted

ORCID 0000-0001-7598-3468

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

Publications

12

Citations

31

h-index

3

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 Technology Minna12 works
National Open University of Nigeria1 works

Publications

12 works in the graph, newest first.

Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers
2026Journal of the Science of Food and AgricultureJournalOpen access0 citations10.1002/jsfa.70814
Effects of drying methods on the qualities of beetroot flour
2025European Journal of Sustainable Development ResearchJournalOpen access3 citations10.29333/ejosdr/16357
Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers
2025Journal of Food ScienceJournalOpen access2 citations10.1111/1750-3841.70212
Development of multigrain snacks bar: Functional and nutritional contents as influenced by mixing ratio and extrusion conditions
2025Acta periodica technologicaJournalOpen access0 citations10.2298/apt250203007b

Deep learning techniques for the exploration of hyperspectral imagery potentials in food and agricultural products

2024Food and HumanityJournal17 citations10.1016/j.foohum.2024.100365

Development and Statistical Optimization of Flakes from Selected Local Food Ingredients

2023Aksaray University Journal of Science and EngineeringJournalOpen accessSenior author4 citations10.29002/asujse.1087727

Development and Optimization of Flakes from Some Selected Locally Available Food Materials

2023IntechOpen eBooksBook ChapterOpen accessSenior author1 citations10.5772/intechopen.109820

Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature

2023IntechOpen eBooksBook ChapterOpen access1 citations10.5772/intechopen.112946

Empirical Modelling and Optimization of Value-Added Powdered Yoghourt

2023Aksaray University Journal of Science and EngineeringJournalOpen access0 citations10.29002/asujse.1087607

Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients

2023International Journal of Food Engineering and TechnologyJournalOpen access0 citations10.11648/j.ijfet.20230701.13

Effect of Hydrothermal Treatment on selected Properties of Cocoyam Corm (colocasia esculenta) Flour

2022Indonesian Food Science and Technology JournalJournalOpen accessSenior author2 citations10.22437/ifstj.v5i2.14554

Genetically Modified Crops in Africa: Perspectives and Safety Concerns

2022Book Chapter1 citations10.1007/978-3-031-09614-3_5