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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
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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.

Olajumoke Rebecca Oloniyo · Sankore

Kogi State University

Olajumoke Rebecca Oloniyo

ORCID, self-asserted

ORCID 0000-0002-2737-8439

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

Publications

5

Citations

19

h-index

2

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

i10-index

1

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.

Kogi State University4 works
Federal University of Technology3 works

Publications

5 works in the graph, newest first.

Effect of Different Drying Methods on the Chemical and Antioxidant Properties of Avocado Seed Powder
2026Food and Drug SafetyJournalOpen accessFirst authorCorresponding0 citations10.55121/fds.v3i2.1045
Development and Evaluation of High-Fiber Dough Meal with Dietary Glycemic Control and Antioxidant Capacities
2025JournalOpen accessSenior author0 citations10.9734/ajfrn/2025/v4i2256
Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour
2023Crop ScienceJournalFirst authorCorresponding3 citations10.1002/csc2.20934
Processed white melon seed flour: Chemical composition, antioxidant, angiotensin-1-converting and carbohydrate-hydrolyzing enzymes inhibitory properties
2022Applied Food ResearchJournalOpen accessSenior author15 citations10.1016/j.afres.2022.100074

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

2022Journal of Culinary Science & TechnologyJournalFirst authorCorresponding1 citations10.1080/15428052.2022.2112351