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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.

Ijarotimi Oluwole Steve · Sankore

Federal University of Technology

Ijarotimi Oluwole Steve

Name matching only

This profile was assembled from author names on publications. Open indexes routinely split one researcher across several such profiles, so these totals may be incomplete.

Publications

5

Citations

32

h-index

3

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

i10-index

2

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.

Enhancing blood glucose regulation and antioxidant activity in high-protein, high-fiber composite cookies: A study of whole-wheat, sweet potato, peanut, and rice bran incorporation
2025Food Chemistry AdvancesJournalOpen accessSenior author0 citations10.1016/j.focha.2024.100876
Nutritional, phytochemical and functional properties of avocado (Persea Americana Mill) leaf: Evaluation of its derivative extraction
2024Food Chemistry AdvancesJournalOpen accessSenior authorCorresponding7 citations10.1016/j.focha.2024.100869
Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran
2023European Journal of Nutrition & Food SafetyJournalOpen access11 citations10.9734/ejnfs/2023/v15i121366
Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour
2023Asian Food Science JournalJournalOpen access2 citations10.9734/afsj/2023/v22i11683
Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains
2022Journal of Future FoodsJournalOpen accessFirst authorCorresponding12 citations10.1016/j.jfutfo.2022.08.010