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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.

Daniel S. Ajewole · Sankore

Federal University of Technology

Daniel S. Ajewole

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

14

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

5 works in the graph, newest first.

Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes
2026Exploration of Foods and FoodomicsJournalOpen access4 citations10.37349/eff.2026.1010138
Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation
2026Food Reviews InternationalJournal0 citations10.1080/87559129.2026.2697067
Enhancing the Techno-Functional Properties of Sorghum Ogi via Starter Culture Fermentation and Mixed-Spice Incorporation
2025IPS Journal of Nutrition and Food ScienceJournalOpen access5 citations10.54117/ijnfs.v4i2.103
Sustainable insect proteins vs. conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality
2025Exploration of Foods and FoodomicsJournalOpen accessSenior author3 citations10.37349/eff.2025.101078
Effect of Germination and Malting on the Physicochemical Properties of Maize, Finger Millet and Sorghum, and Evaluation of Quality of their Beverages
2025JournalOpen access2 citations10.54117/jafts.v2i1.94