Samuel Ayofemi Olalekan Adeyeye
Samuel Ayofemi Olalekan Adeyeye
Professor (Associate)/International Officer - Office of International Affairs, Hindustan University
Verified email at - Homepage
Cited by
Cited by
Fungal mycotoxins in foods: A review
SAO Adeyeye
Cogent Food and Agriculture 2 (1), 2016
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
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
An overview of traditional fish smoking in Africa
SAO Adeyeye, OB Oyewole
Journal of culinary science & technology 14 (3), 198-215, 2016
Aflatoxigenic fungi and mycotoxins in food: a review.
SAO Adeyeye
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
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
Food packaging and nanotechnology: safeguarding consumer health and safety
SAO Adeyeye
Nutrition & Food Science 49 (6), 1164-1179, 2019
Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: a review
SAO Adeyeye
Polycyclic Aromatic Compounds, 2020
Assessment of quality and sensory properties of sorghum–wheat flour cookies
SAO Adeyeye
Cogent Food & Agriculture 2 (1), 1245059, 2016
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
Smoking of fish: a critical review
SAO Adeyeye
Journal of Culinary Science & Technology 17 (6), 559-575, 2019
Poverty and malnutrition in Africa: a conceptual analysis
SAO Adeyeye, AO Adebayo-Oyetoro, HK Tiamiyu
Nutrition & Food Science 47 (6), 754-764, 2017
Aflatoxigenic fungi and mycotoxins in food: a review
S Ayofemi Olalekan Adeyeye
Critical reviews in food science and nutrition 60 (5), 709-721, 2020
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
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
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
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
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
Applications of nano‐materials in food packaging: A review
SAO Adeyeye, TJ Ashaolu
Journal of Food Process Engineering 44 (7), e13708, 2021
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