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Dr Samuel Ayofemi Olalekan Adeyeye

vidwan id: 354223
Male

Professor,
Hindustan Institute of Technology and Science, Kancheepuram

Expertise

  • Food Science and Technology

Publications

Total Articles 147
Books 0
Proceedings 0

Publications

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Scopus

Citations 687
h-index 13

CrossRef

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Citations 795
h-index 15
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Professional Recognition

2018

Emerald Literati Award

Emerald Indight, UK
2023

Stanford's Top 2% Scientists in the World 2023

Stanford University
2024

STANFORD'S TOP 2% SCIENTISTS IN THE WORLD, 2024

STANFORD UNIVERSITY, USA

Community & Membership

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Iranian Food Science and Technology Research Journal

2024
Editorial Board Member

Institute of Food Technologists, Chicago, USA

2024
Premier Member

South African Association for Food Science and Technology, Gauteng

2024
Member

International Society for Development and Sustainability (ISDS), Japan

2022
Fellow

Association of Food Scientists and Technologists India

2022
Full member

Nigerian Institute of Food Science and Technology

2022
Professional Member

Frontiers in Sustainable Food Systems

2022
Associate Editor

Current Indian Science

2022
Associate Editor

Bio

S. A. O. Adeyeye is a Professor of Food Technology at Hindustan University, Chennai, India. He holds Ph.D in Food Processing and Storage Technology from Federal University of Agriculture, Abeokuta, Nigeria. He is interested in the application of scientific techniques as well as food bioprocesses for the actualization of sustainable development goals in food production, processing and safety. Dr. Adeyeye was listed in Stanford's Top 2% Scientists Worldwide in 2023 and 2024.

Personal Details

  • Male
  • Professor , Hindustan Institute of Technology and Science, Kancheepuram
  • Department of Food Technology, Hindustan Institute of Technology & Science. Chennai
PhD
Other Institute 2016
M.Sc
Other Institute 1997
B.Sc
Other Institute 1992
Professor Nov 2024 – Present
Hindustan Institute of Technology and Science, Kancheepuram
Associate Professor Jul 2021 – Nov 2024
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

Quality evaluation of bread produced from whole wheat flour blended with watermelon seed flour

Open Access
article
Authors: O. T Bolaji, D Ogunmuyiwa, and S. A. O Adeyeye.

Microbial Safety and Polycyclic Aromatic Hydrocarbon Concentrations of Intermediate Moisture Smoked African Giant Snail (Achatina achatina) Meat

Open Access
Article
Authors: Samuel Ayofemi Olalekan Adeyeye ., Olusola Timothy Bolaji ., Titilope Adebusola Abegunde ., Taofeek Olawale Adesina .,

Mycotoxins: Food Safety, Consumer Health and Africa’s Food Security

Open Access
Article

Microbiological quality and safety of smoked catfish (Clarias gariepinus) during storage

Open Access
conference paper
Authors: OT Bolaji, SAO Adeyeye, and A. Araoye

Effect of smoking and storage conditions on some quality attributes of smoked catfish (Clarias gariepinus)

Open Access
conference paper
Authors: OT Bolaji, SAO Adeyeye, and A. Araoye

Complementary Foods and Its Processing Methods: A Review

Open Access
article
Authors: Emmanuel Kehinde Oke ., Samuel Ayofemi Olalekan Adeyeye ., Omobolanle Omowunmi Olorode .,

Quality Evalution of Bread Produced from Whole Wheat Flour Blended with Watermelon Seed Flour

Open Access
Article
Authors: Olusola Timothy Bolaji ., Samuel Ayofemi Olalekan Adeyeye ., Damilola Ogunmuyiwa .,

Quality evaluation of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.)

Open Access
article
Authors: Olusola Timothy Bolaji, Samuel Ayofemi Olalekan Adeyeye, and Bola E Akinboyo