Samuel Ayofemi Olalekan Adeyeye
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Samuel Ayofemi Olalekan Adeyeye

Associate Professor of Food Technology
Hindustan Institute of Technology and Science, Hindustan University, Chennai, Tamil Nadu, India

Highest Degree
Ph.D. in Food Processing and Storage Technology from Federal University of Agriculture Abeokuta, Nigeria

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Biography

S. A. O. Adeyeye is an Associate Professor of Food Technology at Hindustan University, Chennai, Tamil Nadu, India. He holds PhD in Food Processing and Storage Technology from the Federal University of Agriculture, Abeokuta, Nigeria. He has published over 20 ISI indexed journal articles, 35 Scopus indexed journal articles, 15 journal articles in other journals, 2 book chapters and 18 conf papers.

Area of Interest:

Food Science and Technology
100%
Food Innovation
62%
Dairy Science
90%
Aflatoxins
75%
Fermented Foods
55%

Research Publications in Numbers

Books
0
Chapters
2
Articles
15
Abstracts
18

Selected Publications

  1. Adeyeye, S.A.O. T.J. Ashaolu, O.T. Bolaji, T.A. Abegunde and A.O. Omoyajowo, 2023. Africa and the nexus of poverty, malnutrition and diseases. Crit. Rev. Food Sci. Nutr., 63: 641-656.
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  2. Adeyeye, S.A.O., T.J. Ashaolu and F. Idowu-Adebayo, 2022. Mycotoxins: Food safety, consumer health and Africa's food security. Polycyclic Aromat. Compd., 42: 5779-5795.
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  3. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and F. Idowu-Adebayo, 2022. Polycyclic aromatic hydrocarbon, microbial safety and heavy metal profile of smoke-dried grass cutter (Thryonomys swinderianus) meat. Polycyclic Aromat. Compd., 42: 333-343.
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  4. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and F. Idowu-Adebayo, 2022. Polycyclic aromatic hydrocarbon profile, chemical composition and acceptability of suya (a West African grilled meat). Polycyclic Aromat. Compd., 42: 249-259.
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  5. Adeyeye, S.A.O. and T.J. Ashaolu, 2022. Polycyclic aromatic hydrocarbons formation and mitigation in meat and meat products. Polycyclic Aromat. Compd., 10.1080/10406638.2020.1866039.
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  6. Bolaji, O.T., M.A. Kamoru and S.A.O. Adeyeye, 2021. Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour. Sci. Afr., Vol. 12. 10.1016/j.sciaf.2021.e00833.
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  7. Ashaolu, T.J., J.O. Ashaolu and S.A.O. Adeyeye, 2021. Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: A critical review. J. Appl. Microbiol., 130: 677-687.
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  8. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and T.O. Adesina, 2021. Microbial safety and polycyclic aromatic hydrocarbon concentrations of intermediate moisture smoked African giant snail (Achatina achatina) meat. Polycyclic Aromat. Compd.., 10.1080/10406638.2021.1897022.
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  9. Adeyeye, S.A.O., 2021. Assessment of polycyclic aromatic hydrocarbon concentrations and heavy metal profile of traditional drum-smoked and convective kiln-smoked bonga shad and Nigerian tongue sole. Polycyclic Aromat. Compd., 41: 2210-2220.
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  10. Adeyeye, S.A.O. and T.J. Ashaolu, 2021. Heterocyclic amine formation and mitigation in processed meat and meat products: A mini-review. J. Food Prot., 84: 1868-1877.
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  11. Adeyeye, S.A.O. and T.J. Ashaolu, 2021. Applications of nano?materials in food packaging: A review. J. Food Process Eng., 10.1111/jfpe.13708.
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  12. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and T.O. Adesina, 2020. Processing and utilization of snail meat in alleviating protein malnutrition in Africa: A review. Nutr. Food Sci., 50: 1085-1097.
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  13. Adeyeye, S.A.O., F. Idowu-Adebayo, O.T. Bolaji, T.A. Abegunde, A.O. Adebayo-Oyetoro and H.K. Tiamiyu, 2020. Quality characteristics and acceptability of chin-chin prepared from rice and high quality cassava composite flour. Curr. Nutr. Food Sci., 16: 963-971.
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  14. Adeyeye, S.A.O., 2020. Quality evaluation and acceptability of cookies produced from rice (Oryza glaberrima) and soybeans (Glycine max) flour blends. J. Culinary Sci. Technol., 18: 54-66.
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  15. Adeyeye, S.A.O., 2020. Polycyclic aromatic hydrocarbons in foods: A critical review. Curr. Nutr. Food Sci., 16: 866-873.
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  16. Adeyeye, S.A.O., 2020. Effect of meat sources on nutritional composition and heavy metal profile of suya (A West African grilled meat). Curr. Nutr. Food Sci., 16: 481-487.
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  17. Adeyeye, S.A.O., 2020. Aflatoxigenic fungi and mycotoxins in food: A review. Crit. Rev. Food Sc. Nutr., 60: 709-721.
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  18. Olalekan, A.S.A., 2019. Effect of smoking methods and natural spices on quality and consumer acceptance of smoked silver catfish (Chrysichthys nigrodigitatus). Recent Pat. Food Nutr. Agric., 10: 152-163.
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  19. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde, F. Idowu-Adebayo, H.K. Tiamiyu and A.O. Adebayo-Oyetoro, 2019. Nutritional composition and heavy metal profile of Nigerian rice varieties. Curr. Res. Nutr. Food Sci., 7: 576-583.
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  20. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde, A.O. Adebayo-Oyetoro, H.K. Tiamiyu and F. Idowu-Adebayo, 2019. Quality characteristics and consumer acceptance of bread from wheat and rice composite flour. Curr. Res. Nutr. Food Sci., 7: 488-495.
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  21. Adeyeye, S.A.O., O.E. Fayemi and A.O. Adebayo-Oyetoro, 2019. Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types. J. Culinary Sci. Technol., 17: 195-208.
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  22. Adeyeye, S.A.O., A.O. Adebayo-Oyetoro, H.K. Tiamiyu and E.K. Oke, 2019. Effect of natural fermentation on quality and sensory properties of soy-wara (a Nigerian fried soy-cheese). J. Culinary Sci. Technol., 17: 185-194.
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  23. Adeyeye, S.A.O., 2019. Smoking of fish: A critical review. J. Culinary Sci. Technol., 17: 559-575.
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  24. Adeyeye, S.A.O., 2019. Food packaging and nanotechnology: Safeguarding consumer health and safety. Nutr. Food Sci., 49: 1164-1179.
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  25. Adeyeye, S.A.O., 2019. An overview of fish drying kinetics. NFS 49: 886-902.
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  26. Adeyeye, S.A.O. and O.E. Fayemi, 2019. Nanotechnology and food processing: Between innovations and consumer safety. J. Culinary Sci. Technol., 17: 435-452.
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  27. Adeyeye, S.A.O. and F. Idowu-Adebayo, 2019. Genetically modified and biofortified crops and food security in developing countries: A review. Nutr. Food Sci., 49: 978-986.
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  28. Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina, A.M. Omemu and S.A. Omoniyi, 2017. Quality attributes, polycyclic aromatic hydrocarbon and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. J. Aquatic Food Prod. Technol., 26: 296-307.
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  29. Adeyeye, S.A.O., A.O. Adebayo-Oyetoro, O.E. Fayemi, H.K. Tiamiyu, O.E. Oke and A.A. Soretire, 2017. Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolour) and soybeans (Glycine max) flour blends. J. Culinary Sci. Technol., 10.1080/15428052.2017.1404536.
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  30. Adeyeye, S.A.O., A.O. Adebayo-Oyetoro and H.K. Tiamiyu, 2017. Poverty and malnutrition in Africa: A conceptual analysis. Nutr. Food Sci., 47: 754-764.
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  31. Adebayo-Oyetoro, A.O., S.A.O. Adeyeye, O.P. Olatidoye, O.O. Ogundipe and O.E. Adenekan, 2017. Effect of co-fermentation on the quality attributes of weaning food produced from sorghum (Sorghum bicolour) and pigeon pea (Cajanus cajan). J. Culinary Sci. Technol., 10.1080/15428052.2017.1405860.
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