Dr Samuel Ayofemi Olalekan Adeyeye
vidwan id: 354223
Professor,
Hindustan Institute of Technology and Science, Kancheepuram
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
13
CrossRef
Citations
795
h-index
15
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Professional Recognition
Emerald Literati Award
Emerald Indight, UKStanford's Top 2% Scientists in the World 2023
Stanford UniversitySTANFORD'S TOP 2% SCIENTISTS IN THE WORLD, 2024
STANFORD UNIVERSITY, USACommunity & Membership
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Iranian Food Science and Technology Research Journal
Institute of Food Technologists, Chicago, USA
South African Association for Food Science and Technology, Gauteng
International Society for Development and Sustainability (ISDS), Japan
Association of Food Scientists and Technologists India
Nigerian Institute of Food Science and Technology
Frontiers in Sustainable Food Systems
Current Indian Science
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
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Dr. B. Prabaharan Professor - CHEMISTRY
Professor
Mr Adachani Viswanathan Sethuraman
Associate Professor
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Dean
Assistant Professor
Dr Samuel Ayofemi Olalekan Adeyeye
Professor
Co-Authors (1)
Dr Samuel Ayofemi Olalekan Adeyeye
Hindustan Institute of Technology and Science, Kancheepuram
Scholarly Work
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Scholarly Publications
Mycotoxins in cereals and pulses: isolation, quantification and mitigation
Open AccessProximate composition of cookies produced from wheat flour substituted with avocado puree as fat substitute
Open AccessAssessment of Polycyclic Aromatic Hydrocarbon Concentrations and Heavy Metal Profile of Traditional Drum-Smoked and Convective Kiln-Smoked Bonga Shad and Nigerian Tongue Sole
Open AccessFermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: a critical review
Open Access
10.1111/jam.14843
48
47