Ministry of Education
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Dr Samuel Ayofemi Olalekan Adeyeye

vidwan id: 213060
Male

Associate Professor, Department of Food Technology
Hindustan Institute of Technology and Science, Kancheepuram

Orchid Icon 0000-0001-7519-4231 Google Scholar Icon 24350639400 Researcher Icon J-1917-2016

Expertise

  • Food Science and Technology

Publications

Total Articles 109
Books 0
Proceedings 0

Publications

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Scopus

Citations 687
h-index 13

CrossRef

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Citations 660
h-index 12
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Professional Recognition

2018

Emerald Litirati Award

Emerald Insight, UK

Community & Membership

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Association of Food Scientists and Technologists India

2022
Full member

Nigerian Institute of Food Science and Technology

2021
Full member

International Society for Development and Sustainability

2021
Fellow

Bio

Food Technology

Personal Details

  • Male
  • Associate Professor , Hindustan Institute of Technology and Science, Kancheepuram
  • Department of Food Technology,Hindustan Institute of Technology and Science
PhD
Other Institute 2016
Associate Professor Jun 2021 – Present
Hindustan Institute of Technology and Science, Kancheepuram | Department of Food Technology

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Co-Authors (1)

Samuel Ayofemi Olalekan

Dr Samuel Ayofemi Olalekan Adeyeye

Hindustan Institute of Technology and Science, Kancheepuram

Scholarly Work

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Scholarly Publications

Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat)

Open Access
Article
Polycyclic Aromatic Compounds. Year: 2021. Volume: 42 , Issue: 1 , Pages: 249-259 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Olusola Timothy Bolaji ., Titilope Adebusola Abegunde ., Folake Idowu-Adebayo .,
DOI 10.1080/10406638.2020.1726417
5 4

Food Science, Nutrition and Dietetics: Building a cooperative relationship among the food science fields.

Open Access
conference paper
Year: 2021.
Authors: Samuel Ayofemi Olalekan Adeyeye

“Some sensory properties of cookies produced from wheat flour substituted with avocado puree as fat substitute”.

Open Access
conference paper
Year: 2021.
Authors: SAO Adeyeye, OT Bolaji, TA Abegunde HO. Emun, RB. Abdus-Salaam, and RA. Oyenubi

“Functional properties of wheat flour substituted with avocado puree as fat substitute”

Open Access
conference paper
Year: 2021.
Authors: SAO Adeyeye, OT Bolaji, TA Abegunde HO. Emun, RB. Abdus-Salaam, and RA. Oyenubi

Mycotoxins in cereals and pulses: isolation, quantification and mitigation

Open Access
conference paper
Year: 2021.
Authors: SAO Adeyeye, OT Bolaji, TA Abegunde HO. Emun, RB. Abdus-Salaam, and RA. Oyenubi

“Some functional properties of blends of fermented cassava flour (lafun) and pigeon pea flour”.

Open Access
conference paper
Year: 2021.
Authors: OT Bolaji, SAO Adeyeye, TA Abegunde, HO. Emun, RB. Abdus-Salaam, and MA. Kamoru

Mycotoxins in foods: impact on health

Open Access
Book Chapter
Year: 2021. Pages: 261-271 .
Authors: Samuel Ayofemi Olalekan Adeyeye .,
DOI 10.1016/B978-0-12-823506-5.00013-8
1 2

Heterocyclic amine formation and mitigation in processed meat and meat products: A mini-review

Open Access
Review
Journal of Food Protection. Year: 2021. Volume: 84 , Issue: 11 , Pages: 1868-1877 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Tolulope Joshua Ashaolu .,
DOI 10.4315/JFP-20-471
3 3