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

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

Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour

Open Access
Article
Scientific African. Year: 2021. Volume: 12 .
Authors: O.T. Bolaji ., M.A. Kamoru ., S.A.O. Adeyeye .,
DOI 10.1016/j.sciaf.2021.e00833
2 2

Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends

Open Access
Article
Year: 2020. Volume: 18 , Issue: 1 , Pages: 54-66 .
Authors: Samuel Ayofemi Olalekan Adeyeye .,
DOI 10.1080/15428052.2018.1502113
16 16

Proximate composition, physicochemical properties and sensory qualities of salad cream from corn and tigernut starch blends

Open Access
journal-article
Ukrainian Food Journal. Year: 2020.
Authors: Oke Emmanuel Kehinde ., Idowu Michael Ayodele ., Ojo Oladimeji George ., Adeleke Rafiat Bamidele ., Adeyeye Samuel Ayofemi Olalekan .,
DOI 10.24263/2304-974x-2020-9-4-8

Banana Drying Kinetics

Open Access
book chapter
Year: 2020.
Authors: Adeyeye Samuel Ayofemi Olalekan .,
DOI 10.5772/intechopen.84669
2

Processing and utilization of snail meat in alleviating protein malnutrition in Africa: a review

Open Access
Review
Year: 2020. Volume: 50 , Issue: 6 , Pages: 1085-1097 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Olusola Timothy Bolaji ., Titilope Adebusola Abegunde ., Taofeek Olawale Adesina .,
DOI 10.1108/NFS-08-2019-0261
12 13

Polycyclic Aromatic Hydrocarbon, Microbial Safety and Heavy Metal Profile of Smoke-Dried Grass Cutter (Thryonomys swinderianus) Meat

Open Access
journal-article
Polycyclic Aromatic Compounds. Year: 2020.
Authors: Samuel Ayofemi Olalekan Adeyeye ., Olusola Timothy Bolaji ., Titilope Adebusola Abegunde ., Folake Idowu-Adebayo .,
DOI 10.1080/10406638.2020.1730918

Quality characteristics and acceptability of chin-chin prepared from rice and high quality cassava composite flour

Open Access
Article
Year: 2020. Volume: 16 , Issue: 6 , Pages: 963-971 .
Authors: Samuel A.O. Adeyeye ., Folake Idowu-Adebayo ., Olushola T. Bolaji ., Titilope A. Abegunde ., Abiodun O. Adebayo-Oyetoro ., Hussaina K. Tiamiyu .,
DOI 10.2174/1573401315666191003153807