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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

Food Drying: A Review

Open Access
article
Authors: Samuel Ayofemi Olalekan Adeyeye ., Tolulope Joshua Ashaolu ., Ayenampudi Surendra Babu .,

The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

Open Access
Review
Authors: Surendra Babu Ayenampudi ., Riya Verma ., Samuel Ayofemi Olalekan Adeyeye .,

Mycotoxins in cereals and pulses: isolation, quantification and mitigation

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

Proximate composition of cookies produced from wheat flour substituted with avocado puree as fat substitute

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

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

Open Access
Article
Authors: O.T. Bolaji ., M.A. Kamoru ., S.A.O. Adeyeye .,

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

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

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

Open Access
Review
Authors: Samuel Ayofemi Olalekan Adeyeye ., Tolulope Joshua Ashaolu .,