All Stories

  1. Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

    Article • Nutrition & Food Science, November 2022, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, yaneth tania MACHACA CONDORI

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

    Article • Nutrition & Food Science, September 2022, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  3. ​Food Drying: A Review

    Article • Agricultural Reviews, July 2022, Agricultural Research Communication Center

    Dr Samuel Ayofemi Olalekan Adeyeye

  4. Complementary Foods and Its Processing Methods

    Article • Croatian Journal of Food Science and Technology, June 2022, Faculty of Food Technology Osijek

    Dr Samuel Ayofemi Olalekan Adeyeye

  5. Quality Evaluation of Bread Produced from Wheat Flour (Triticum aevistivum) Fortified with Date Flour (Phoenix dactylifera L.)

    Article • Asian Journal of Dairy and Food Research, May 2022, Agricultural Research Communication Center

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Journal of Culinary Science & Technology, May 2022, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  7. African Functional Foods and Beverages: A Review

    Article • Journal of Culinary Science & Technology, February 2022, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Polycyclic Aromatic Compounds, August 2021, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  9. Africa and the Nexus of poverty, malnutrition and diseases

    Article • Critical Reviews in Food Science and Nutrition, July 2021, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Scientific African, July 2021, Elsevier

    Dr Samuel Ayofemi Olalekan Adeyeye

  11. Heterocyclic amines formation and mitigation in processed meat and meat products: a review

    Article • Journal of Food Protection, May 2021, International Association for Food Protection

    Dr Samuel Ayofemi Olalekan Adeyeye

  12. Applications of nano‐materials in food packaging: A review

    Article • Journal of Food Process Engineering, May 2021, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Polycyclic Aromatic Compounds, March 2021, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  14. Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

    Article • Polycyclic Aromatic Compounds, December 2020, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  15. A Study on Polycyclic Aromatic Hydrocarbon and Heavy Metal Concentrations of Commercial Grilled Meat (Suya) and Smoked Catfish (Clarias gariepinus Burchell, 1822) Fish from South-West, Nigeria

    Article • Polycyclic Aromatic Compounds, December 2020, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Ukrainian Food Journal, December 2020, National University of Food Technologies

    Dr Samuel Ayofemi Olalekan Adeyeye

  17. Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review

    Article • Journal of Applied Microbiology, September 2020, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye

  18. Polycyclic Aromatic Hydrocarbons in Foods: A Critical Review

    Article • Current Nutrition & Food Science, July 2020, Bentham Science Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  19. Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

    Article • Current Nutrition & Food Science, July 2020, Bentham Science Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  20. Effect of Meat Sources on Nutritional Composition and Heavy Metal Profile of Suya (A West African Grilled Meat)

    Article • Current Nutrition & Food Science, July 2020, Bentham Science Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Polycyclic Aromatic Compounds, February 2020, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  22. Polycyclic Aromatic Hydrocarbon Profile, Chemical Composition and Acceptability of Suya (a West African Grilled Meat)

    Article • Polycyclic Aromatic Compounds, February 2020, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Nutrition & Food Science, January 2020, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  24. Banana Drying Kinetics

    Article • January 2020, IntechOpen

    Dr Samuel Ayofemi Olalekan Adeyeye

  25. Assessment of Polycyclic Aromatic Hydrocarbon Concentrations and Heavy Metal Profile of Traditional Drum-Smoked and Convective Kiln-Smoked Bonga Shad and Nigerian Tongue Sole

    Article • Polycyclic Aromatic Compounds, January 2020, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  26. Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

    Article • Food Research, September 2019, Rynnye Lyan Resources

    Dr Samuel Ayofemi Olalekan Adeyeye

  27. Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

    Article • Current Research in Nutrition and Food Science Journal, August 2019, Enviro Research Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye

  28. An overview of fish drying kinetics

    Article • Nutrition & Food Science, August 2019, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  29. Genetically modified and biofortified crops and food security in developing countries

    Article • Nutrition & Food Science, August 2019, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  30. Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (a Nigerian fried soy-cheese)

    Article • Food Research, August 2019, Rynnye Lyan Resources

    Dr Samuel Ayofemi Olalekan Adeyeye

  31. Food packaging and nanotechnology: safeguarding consumer health and safety

    Article • Nutrition & Food Science, July 2019, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  32. Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

    Article • Current Research in Nutrition and Food Science Journal, May 2019, Enviro Research Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye

  33. Production and Evaluation of Tigernut (Cyperus esculentus)Milk Flavoured with Moringa oleifera Leaf Extract

    Article • Current Research in Nutrition and Food Science Journal, April 2019, Enviro Research Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye

  34. Aflatoxigenic fungi and mycotoxins in food: a review

    Article • Critical Reviews in Food Science and Nutrition, January 2019, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  35. Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

    Article • Polycyclic Aromatic Compounds, December 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  36. Effect of smoking methods and natural spices on quality and consumer acceptance of smoked Silver catfish (Chrysichthys nigrodigitatus)

    Article • Recent Patents on Food Nutrition & Agriculturee, November 2018, Bentham Science Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye

  37. Smoking of fish: a critical review

    Article • Journal of Culinary Science & Technology, August 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Journal of Culinary Science & Technology, August 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  39. Nanotechnology and food processing: between innovations and consumer safety

    Article • Journal of Culinary Science & Technology, June 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  40. Food Microbiology and Food Safty

    Article • Food Science & Nutrition, May 2018, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Journal of Culinary Science & Technology, February 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Journal of Culinary Science & Technology, February 2018, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye

  43. Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

    Article • Food Science & Nutrition, January 2018, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye

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

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  45. 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

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  46. Shelf Life Study and Quality Attributes of Cocoyam Chips

    Article • International Journal of Food Science Nutrition and Dietetics, November 2017, SciDoc Publishers LLC

    Dr Samuel Ayofemi Olalekan Adeyeye

  47. Poverty and malnutrition in Africa: a conceptual analysis

    Article • Nutrition & Food Science, November 2017, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  48. Quality Evaluation of Millet-Based Fura Powder Supplemented with Bambara Groundnut

    Article • International Journal of Food Science Nutrition and Dietetics, September 2017, SciDoc Publishers LLC

    Dr Samuel Ayofemi Olalekan Adeyeye

  49. Frying of Food: A Critical Review

    Article • Journal of Culinary Science & Technology, June 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  50. The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa

    Article • Nutrition & Food Science, February 2017, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  51. A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria

    Article • British Food Journal, February 2017, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  52. Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour

    Article • Cogent Food & Agriculture, January 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  53. Production and quality evaluation of vinegar from mango

    Article • Cogent Food & Agriculture, January 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  54. Quality Assessment of Doughnut Prepared from Wheat Flour Enriched with Bambara Nut Flour

    Article • Journal of Culinary Science & Technology, January 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  55. Quality and sensory properties of maize flour cookies enriched with soy protein isolate

    Article • Cogent Food & Agriculture, January 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  56. RETRACTED ARTICLE: Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch

    Article • Cogent Food & Agriculture, January 2017, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  57. Chemical, sensory and shelf life study of pawpaw juice���milk blend

    Article • Cogent Food & Agriculture, December 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  58. Assessment of quality and sensory properties of sorghum���wheat flour cookies

    Article • Cogent Food & Agriculture, October 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  59. Safety Issues in Traditional West African Foods: A Critical Review

    Article • Journal of Culinary Science & Technology, September 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  60. Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat

    Article • Journal of Culinary Science & Technology, September 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  61. Quality and safety assessment of sun dried meat product (kundi) from Ibadan, Oyo state, Nigeria

    Article • Cogent Food & Agriculture, July 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  62. Fungal mycotoxins in foods: A review

    Article • Cogent Food & Agriculture, July 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  63. Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

    Article • Journal of Culinary Science & Technology, July 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  64. Quality attributes, polycyclic aromatic hydrocarbon, and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria

    Article • Journal of Aquatic Food Product Technology, June 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  65. Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends

    Article • Journal of Culinary Science & Technology, May 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  66. Traditional fish processing in Nigeria: a critical review

    Article • Nutrition & Food Science, May 2016, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  67. An Overview of Traditional Fish Smoking In Africa

    Article • Journal of Culinary Science & Technology, April 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  68. Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria

    Article • Nutrition & Food Science, March 2016, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  69. Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria

    Article • Journal of Culinary Science & Technology, March 2016, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

  70. Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria

    Article • Nutrition & Food Science, February 2016, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  71. Microbial Quality and Chemical Safety of Modern Convective Smoked Guinean Barracuda Fish from Lagos State, Nigeria

    Article • International Journal of Aquaculture, January 2016, Sophia Publishing Group, Inc.

    Dr Samuel Ayofemi Olalekan Adeyeye

  72. Socio-Economic Characteristics of Traditional Fish Processors in Lagos State, Nigeria

    Article • International Journal of Aquaculture, January 2016, Sophia Publishing Group, Inc.

    Dr Samuel Ayofemi Olalekan Adeyeye

  73. Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye

  74. Quality Attributes, Chemical and Microbial Safety of Street-Vended Smoked West Africa Ilisha (Ilisha africana) from Major Markets in Ibadan, Oyo State, Nigeria

    Article • International Journal of Aquaculture, January 2015, Sophia Publishing Group, Inc.

    Dr Samuel Ayofemi Olalekan Adeyeye

  75. Quality and Safety Assessment of Traditional Smoked Fish from Lagos State, Nigeria

    Article • International Journal of Aquaculture, January 2015, Sophia Publishing Group, Inc.

    Dr Samuel Ayofemi Olalekan Adeyeye

  76. Chemical and Physio-Chemical Characterization of the Flours and Oils from Whole and Rejected Cashew Nuts Cultivated in Southwest Nigeria

    Article • Pakistan Journal of Nutrition, January 2007, Science Alert

    Johnson Oluwasola Agbede , Dr Samuel Ayofemi Olalekan Adeyeye