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

Food packaging and nanotechnology: safeguarding consumer health and safety

Open Access
Review
Year: 2019. Volume: 49 , Issue: 6 , Pages: 1164-1179 .
Authors: Samuel Ayofemi Olalekan Adeyeye .,
DOI 10.1108/NFS-01-2019-0020
31 19

Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types

Open Access
Article
Year: 2019. Volume: 17 , Issue: 3 , Pages: 195-208 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Olanrewaju Emmanuel Fayemi ., Abiodun Omowonuola Adebayo-Oyetoro .,
DOI 10.1080/15428052.2017.1418693
2 4

Effect of natural fermentation on quality and sensory properties of soy-wara (a Nigerian fried soy-cheese)

Open Access
Article
Year: 2019. Volume: 17 , Issue: 3 , Pages: 185-194 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Abiodun Omowonuola Adebayo-Oyetoro ., Hussaina Kehinde Tiamiyu ., Emmanuel Kehinde Oke .,
DOI 10.1080/15428052.2017.1418692
1

Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

Open Access
Article
Year: 2019. Volume: 17 , Issue: 1 , Pages: 59-74 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Abiodun Omowonuola Adebayo-Oyetoro ., Olanrewaju Emmanuel Fayemi ., Hussaina Kehinde Tiamiyu ., Emmanuel Kehinde Oke ., Ayodele Adebayo Soretire .,
DOI 10.1080/15428052.2017.1404536
9 8

Effect of Co-Fermentation on the Quality Attributes of Weaning Food Produced from Sorghum (Sorghum bicolor) and Pigeon Pea (Cajanus cajan)

Open Access
Article
Year: 2019. Volume: 17 , Issue: 2 , Pages: 118-135 .
Authors: Abiodun Omowonuola Adebayo-Oyetoro ., Samuel Ayofemi Olalekan Adeyeye ., Olawale Paul Olatidoye ., Oladeinde Olatunde Ogundipe ., O Eniola Adenekan .,
DOI 10.1080/15428052.2017.1405860
2 1

Genetically modified and biofortified crops and food security in developing countries: A review

Open Access
Article
Year: 2019. Volume: 49 , Issue: 5 , Pages: 978-986 .
Authors: Samuel Ayofemi Olalekan Adeyeye ., Folake Idowu-Adebayo .,
DOI 10.1108/NFS-12-2018-0335
6 10

Production and evaluation of tigernut (Cyperus esculentus)milk flavoured with moringa oleifera leaf extract

Open Access
Article
Year: 2019. Volume: 7 , Issue: 1 , Pages: 265-271 .
Authors: ABIODUN OMOWONUOLA ADEBAYO - OYETORO ., OLADEINDE OLATUNDE OGUNDIPE ., SAMUEL AYOFEMI OLALEKAN ADEYEYE ., EMMANUEL ADEDAPO AKANDE ., ABIOLA BUSOLA AKINYELE .,
DOI 10.12944/CRNFSJ.7.1.26
2 3

Consumer acceptance of bread from wheat and rice composite flour.

Open Access
conference paper
Year: 2019.
Authors: SAO Adeyeye, OT Bolaji, TA Abegunde and HK Tiamiyu.