Samuel Ayofemi Olalekan Adeyeye
Samuel Ayofemi Olalekan Adeyeye
Associate Professor, Hindustan University, Chennai, Tamil Nadu, India
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
1122016
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
682018
An overview of traditional fish smoking in Africa
SAO Adeyeye, OB Oyewole
Journal of Culinary Science & Technology 14 (3), 198-215, 2016
512016
Aflatoxigenic fungi and mycotoxins in food: a review
S Ayofemi Olalekan Adeyeye
Critical reviews in food science and nutrition 60 (5), 709-721, 2020
362020
The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa
SAO Adeyeye
Nutrition & Food Science, 2017
282017
Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria
SAO Adeyeye, OB Oyewole, O Obadina, OE Adeniran, HA Oyedele, ...
Journal of Culinary Science & Technology 14 (2), 91-106, 2016
272016
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
262015
Assessment of quality and sensory properties of sorghum–wheat flour cookies
SAO Adeyeye
Cogent Food & Agriculture 2 (1), 1245059, 2016
242016
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
222018
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
202017
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
192017
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
172018
Quality characteristics and acceptability of cookies from sweet potato–maize flour blends
SA Adeyeye, JO Akingbala
Nutrition & Food Science, 2015
172015
Nutritional quality and sensory properties of cookies produced from sweet potato- maize flour blends
JOA SA Adeyeye
Researcher 6 (9), 61-70, 2014
17*2014
Food packaging and nanotechnology: Safeguarding consumer health and safety
SAO Adeyeye
Nutrition & Food Science, 2019
162019
Smoking of fish: a critical review
SAO Adeyeye
Journal of Culinary Science & Technology 17 (6), 559-575, 2019
162019
Quality, Functional and Sensory Properties of cookies from sweet potao-maize flour blends
JOA SAO Adeyeye
Journal of Culinary Science and Technology 14 (4), 2016
162016
A survey on traditional fish smoking in Lagos State, Nigeria
SA Adeyeye, OB Oyewole, AO Obadina, AM Omemu, HA Oyedele, ...
African journal of food science 9 (2), 59-64, 2015
162015
A survey on traditional fish smoking in Lagos State, Nigeria
SA Adeyeye, OB Oyewole, AO Obadina, AM Omemu, HA Oyedele, ...
African journal of food science 9 (2), 59-64, 2015
162015
Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: a review
SAO Adeyeye
Polycyclic Aromatic Compounds 40 (5), 1557-1567, 2020
152020
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