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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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OpenAlex — works, authorships, subject classification
ROR — institutional identity
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.

Bukola Idowu Kayode · Sankore

University of Ilorin

Bukola Idowu Kayode

ORCID, self-asserted

ORCID 0000-0002-4821-4230

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

Publications

6

Citations

23

h-index

3

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

i10-index

0

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Publications

6 works in the graph, newest first.

Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding
2026Journal of Food Measurement & CharacterizationJournalSenior author0 citations10.1007/s11694-026-04073-8
Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
2024Ceylon Journal of ScienceJournalOpen access2 citations10.4038/cjs.v53i3.8408
Application of dried African giant burrowincg cricket (an underutilized insect) in pie production
2024Journal of Food Science and TechnologyJournalOpen accessSenior author2 citations10.1007/s13197-024-06075-0
EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL
2023Journal of Microbiology Biotechnology and Food SciencesJournalOpen access6 citations10.55251/jmbfs.9876
Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)
2023Journal of Food Measurement & CharacterizationJournal8 citations10.1007/s11694-023-01830-x
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
2023Food Production Processing and NutritionJournalOpen access5 citations10.1186/s43014-023-00159-8