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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.

Olugbenga O. Awolu · Sankore

Olusegun Agagu University of Science and Technology

Olugbenga O. Awolu

ORCID, self-asserted

ORCID 0000-0002-5499-1888

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

Publications

21

Citations

79

h-index

6

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.

Federal University of Technology22 works
Olusegun Agagu University of Science and Technology2 works

Publications

21 works in the graph, newest first.

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations
2026Food biomacromolecules.JournalOpen access1 citations10.1002/fob2.70062
Impact of Geographical Variations on the Physicochemical Properties, Antioxidant Activities and Viscosity of Honey from Nigeria
2025IPS Journal of Nutrition and Food ScienceJournalOpen accessFirst author3 citations10.54117/ijnfs.v4i1.70
Antioxidant and blood glucose-lowering properties of peanut-based snack (Kulikuli) fortified with Ocimum gratissimum essential oil and coated with Cardaba banana starch biofilm
2025Food NutritionJournalOpen access1 citations10.1016/j.fnutr.2025.100008
Comparative evaluation of different composite wall materials for encapsulation of Justicia carnea (Brazilian plume) leaves extract
2025Exploration of Foods and FoodomicsJournalOpen accessSenior author1 citations10.37349/eff.2025.101089

Evaluation of Nutritional and Pasting Properties of Composite Flour from Blends of Pearl Millet and Wheat Flours Incorporated with Valorized Pineapple Pomace Flour

2025JournalOpen accessFirst author0 citations10.9734/ajfrn/2025/v4i1235

Optimisation of the Chemical Composition of Sorghum-based Flour Blended with Plantain and Tigernut Flours to Produce Nutritional and Physicochemically Quality Composite Flour

2025IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author0 citations10.54117/ijnfs.v4i2.108

Antioxidant Activity, Chemical Composition, and Antinutrient Content of Selected Underutilized African Crops as Affected by Fermentation

2025JournalOpen access0 citations10.54117/7ayvbk70

Production and Characterisation of Low-Cost Amylase from Fermented Cassava Mash Using Saccharomyces cerevisiae and Lactobacillus sp. for Industrial Applications

2025Indian Journal of MicrobiologyJournalOpen access0 citations10.1007/s12088-025-01527-3

Common Terms, Processes, and Applications in Food Nanotechnology: A Mini Review

2025JournalOpen accessFirst author0 citations10.9734/ajfrn/2025/v4i4344

Techno-functional and nutritional variations of Cardaba banana flour as influenced by different modification techniques

2024Food and HumanityJournal2 citations10.1016/j.foohum.2024.100328

Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials

2023Food and HumanityJournal16 citations10.1016/j.foohum.2023.100215

Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules

2023Food Chemistry AdvancesJournalOpen access11 citations10.1016/j.focha.2023.100336

Development and Performance Evaluation of Hybrid-Solar Dryer for Cassava Grate

2023Asian Food Science JournalJournalOpen accessSenior author5 citations10.9734/afsj/2023/v22i10671

Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour

2023Crop ScienceJournalSenior author3 citations10.1002/csc2.20934

Modulatory effect of Justicia secunda leaf extract on hematological status, lipid profile, liver function and oxidative stress in Wistar rats

2023Oriental Pharmacy and Experimental MedicineJournalSenior author0 citations10.1007/s13596-023-00716-z

Modeling of Thin Layer Drying Characteristics of Cassava Grate in a Hybrid Solar Dryer.

2023IPS Journal of Nutrition and Food ScienceJournalOpen accessSenior author0 citations10.54117/ijnfs.v2i2.26

Microencapsulation of avocado pear seed (Persea Americana mill) bioactive-rich extracts and evaluation of its antioxidants, in vitro starch digestibility and storage stability

2022Bulletin of the National Research Centre/Bulletin of the National Research CenterJournalOpen accessFirst authorCorresponding14 citations10.1186/s42269-022-00714-2

Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits

2022Bulletin of the National Research Centre/Bulletin of the National Research CenterJournalOpen accessSenior author6 citations10.1186/s42269-022-00884-z

Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed ( Cucurbita maxima ) Bouillon Cube

2022Journal of Culinary Science & TechnologyJournal6 citations10.1080/15428052.2022.2123293

Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour

2022Ceylon Journal of ScienceJournalOpen accessSenior authorCorresponding9 citations10.4038/cjs.v51i1.7978

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

2022Journal of Culinary Science & TechnologyJournal1 citations10.1080/15428052.2022.2112351