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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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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.

Olaoluwa Oyedeji · Sankore

Obafemi Awolowo University

Olaoluwa Oyedeji

ORCID, self-asserted

ORCID 0000-0002-3451-6588

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

15

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.

Publications

4 works in the graph, newest first.

Isolation, characterization, and hydrocarbon-degrading potentials of microorganisms from bitumen-polluted soils of Agbabu, Ondo State, Nigeria
2025International Journal of Environmental Science and TechnologyJournalCorresponding1 citations10.1007/s13762-025-06580-5
LIPASE PRODUCTION FROM MUCOR SP. B6 ISOLATED FROM COCOA PROCESSING PLANT EFFLUENT IN ILE OLUJI, ONDO STATE, NIGERIA
2025Scientific Study & ResearchJournalOpen access0 citations10.29081/chiba.2025.592
Production of α-amylase from Aspergillus flavus S2-OY using solid substrate fermentation of potato (Solanum tuberosum L.) peel
2022International Journal of Biological and Chemical SciencesJournalOpen accessSenior authorCorresponding10 citations10.4314/ijbcs.v15i5.21
Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize ( Zea Mays ) Slurry
2022Acta Universitatis Cibiniensis. Series E: Food TechnologyJournalOpen accessFirst authorCorresponding4 citations10.2478/aucft-2022-0022