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Samuel Ayofemi Olalekan Adeyeye
Samuel Ayofemi Olalekan Adeyeye
Professor (Associate)/International Officer - Office of International Affairs, Hindustan University
Verified email at hindustanuniv.ac.in - Homepage
Title
Cited by
Cited by
Year
Fungal mycotoxins in foods: A review
SAO Adeyeye
Cogent Food and Agriculture 2 (1), 2016
2182016
Frying of food: a critical review
EK Oke, MA Idowu, OP Sobukola, SAO Adeyeye, AO Akinsola
Journal of Culinary Science & Technology 16 (2), 107-127, 2018
1762018
Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review
TJ Ashaolu, JO Ashaolu, SAO Adeyeye
Journal of Applied Microbiology 130 (3), 677-687, 2021
1102021
An overview of traditional fish smoking in Africa
SAO Adeyeye, OB Oyewole
Journal of culinary science & technology 14 (3), 198-215, 2016
1082016
Aflatoxigenic fungi and mycotoxins in food: a review.
SAO Adeyeye
862020
Africa and the Nexus of poverty, malnutrition and diseases
SAO Adeyeye, TJ Ashaolu, OT Bolaji, TA Abegunde, AO Omoyajowo
Critical Reviews in Food Science and Nutrition 63 (5), 641-656, 2023
842023
The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa
SAO Adeyeye
Nutrition & Food Science 47 (1), 122-139, 2017
832017
Food packaging and nanotechnology: safeguarding consumer health and safety
SAO Adeyeye
Nutrition & Food Science 49 (6), 1164-1179, 2019
572019
Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: a review
SAO Adeyeye
Polycyclic Aromatic Compounds, 2020
532020
Assessment of quality and sensory properties of sorghum–wheat flour cookies
SAO Adeyeye
Cogent Food & Agriculture 2 (1), 1245059, 2016
532016
Quality and safety assessment of traditional smoked fish from Lagos State, Nigeria
SAO Adeyeye, OB Oyewole, AO Obadina, AM Omemu, OE Adeniran, ...
International Journal of Aquaculture 5, 2015
532015
Smoking of fish: a critical review
SAO Adeyeye
Journal of Culinary Science & Technology 17 (6), 559-575, 2019
522019
Poverty and malnutrition in Africa: a conceptual analysis
SAO Adeyeye, AO Adebayo-Oyetoro, HK Tiamiyu
Nutrition & Food Science 47 (6), 754-764, 2017
512017
Aflatoxigenic fungi and mycotoxins in food: a review
S Ayofemi Olalekan Adeyeye
Critical reviews in food science and nutrition 60 (5), 709-721, 2020
472020
Microbiological assessment of maize ogi cofermented with pigeon pea
AM Omemu, UI Okafor, AO Obadina, MO Bankole, SAO Adeyeye
Food science & nutrition 6 (5), 1238-1253, 2018
442018
Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea
UI Okafor, AM Omemu, AO Obadina, MO Bankole, SAO Adeyeye
Food science & nutrition 6 (2), 424-439, 2018
442018
Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour
AO Adebayo-Oyetoro, OO Ogundipe, FK Lofinmakin, FF Akinwande, ...
Cogent Food & Agriculture 3 (1), 1282185, 2017
442017
Processing and utilization of snail meat in alleviating protein malnutrition in Africa: a review
SAO Adeyeye, OT Bolaji, TA Abegunde, TO Adesina
Nutrition & food science 50 (6), 1085-1097, 2020
392020
Quality and sensory properties of maize flour cookies enriched with soy protein isolate
SAO Adeyeye, AO Adebayo-Oyetoro, SA Omoniyi
Cogent Food & Agriculture 3 (1), 1278827, 2017
392017
Applications of nano‐materials in food packaging: A review
SAO Adeyeye, TJ Ashaolu
Journal of Food Process Engineering 44 (7), e13708, 2021
372021
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