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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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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.

Dupe T. Otolowo · Sankore

Mountain Top University

Dupe T. Otolowo

ORCID, self-asserted

ORCID 0000-0002-4647-2279

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

Publications

9

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.

Mountain Top University10 works
Wesley University1 works

Publications

9 works in the graph, newest first.

Safety Assessment, Toxicological Concerns, and Regulatory Frameworks Governing Herbal and Fruit Teas: A Mini Review
2026Journal of Food ProtectionJournalOpen accessFirst authorCorresponding0 citations10.1016/j.jfp.2026.100869
Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality
2025Legume ScienceJournalOpen access4 citations10.1002/leg3.70035
Nutritional enhancement and biochemical effects of citrus waste dietary fibre in wistar albino rats fed fortified doughnuts
2025Bioactive Carbohydrates and Dietary FibreJournalOpen accessFirst authorCorresponding1 citations10.1016/j.bcdf.2025.100494
Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron content
2025Food Chemistry AdvancesJournalOpen access0 citations10.1016/j.focha.2025.101095

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies

2024Food Chemistry AdvancesJournalOpen access9 citations10.1016/j.focha.2024.100837

Potential of avocado puree and orange fleshed sweet potato for wheat-based cake production

2024The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food TechnologyJournalOpen access0 citations10.35219/foodtechnology.2024.1.07

CHEMICAL, MICROBIAL AND SENSORY QUALITIES OF ICE CREAM STABILISED WITH ACETYLATED STARCHES EXTRACTED FROM CASSAVA AND PLANTAIN

2024Fuoye journal of Agriculture and human ecology.JournalOpen access0 citations10.62923/fuojahe.v7i1.212

Effect of daily reheating on quality properties of Gbanunu (a traditional soup in Nigeria) and the socio demographic characteristics of the consumers

2023Food and HumanityJournalFirst authorCorresponding1 citations10.1016/j.foohum.2023.08.004

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

2022Food Production Processing and NutritionJournalOpen accessFirst authorCorresponding16 citations10.1186/s43014-022-00093-1