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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.

Olugbuyi Ayo Oluwadunsin · Sankore

Federal University Oye Ekiti

Olugbuyi Ayo Oluwadunsin

ORCID, self-asserted

ORCID 0000-0003-3967-5016

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

Publications

4

Citations

18

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.

Federal University Oye Ekiti4 works
Federal University of Technology1 works

Publications

4 works in the graph, newest first.

Techno-functional, colour, and mineral properties of extruded breakfast cereal blends based on orange-fleshed sweet potato, finger millet, and African locust bean pulp
2026Journal of Food Science and TechnologyJournalFirst authorCorresponding0 citations10.1007/s13197-026-06705-9
Nutritional and functional evaluation of composite bread enriched with wheat, unripe plantain, amaranth, and tiger nut flours
2026Discover FoodJournalOpen accessFirst authorCorresponding0 citations10.1007/s44187-026-01105-6
Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends
2023Journal of Food Measurement & CharacterizationJournalFirst authorCorresponding6 citations10.1007/s11694-023-02071-8
Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains
2022Journal of Future FoodsJournalOpen access12 citations

10.1016/j.jfutfo.2022.08.010