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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.

Muyiwa Emmanuel Fatola · Sankore

Osun State University

Muyiwa Emmanuel Fatola

ORCID, self-asserted

ORCID 0009-0004-4204-6952

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it. 1 other profile was folded into this one.

Publications

5

Citations

6

h-index

1

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.

Preservation of Nutrients Using Non-Thermal Processing Methods: A Scoping Review of Recent Evidence
2025JournalOpen access0 citations10.9734/ajfrn/2025/v4i4352
AI-Driven Predictive Microbiology with Real-Time Sensors for Next-Generation Food Safety
2025Journal of Life Science and Public HealthJournalOpen access4 citations10.69739/jlsph.v1i2.1299
Biofilms in Resource-Limited Settings: Challenges, Opportunities, and Innovative Solutions in Nigeria
2025Australian Journal of Biomedical ResearchJournalOpen access1 citations10.63946/aubiomed/17419
Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)
2025Archiva zootechnicaJournalOpen accessSenior author1 citations10.2478/azibna-2025-0017
Nutritional, physicochemical, and sensory evaluation of dambu-nama , a traditional shredded meat product, produced from camel meat, chevon, and pork
2025Archiva zootechnicaJournalOpen accessSenior author0 citations10.2478/azibna-2025-0014