Dr Samuel Ayofemi Olalekan Adeyeye

All Stories

1. 
   Green Tea: Bioactive Compounds, Phytochemical Profile and their Applications in Value-added Functional Food Products - A Systematic Review

   Article • Current Nutrition & Food Science, March 2026, Bentham Science Publishers

   Dr Samuel Ayofemi Olalekan Adeyeye

2. 
   Green food processing: food quality and safety, sustainability and food waste management

   Article • Nutrition & Food Science, February 2026, Emerald

   Professor Samuel Ayofemi Olalekan Adeyeye , Dr Samuel Ayofemi Olalekan Adeyeye

3. 
   Precision Fermentation Processes for Producing Novel Foods and Its Sustainable Applications

   Article • Journal of Basic Microbiology, February 2026, Wiley

   Dr Samuel Ayofemi Olalekan Adeyeye

4. 
   Artificial Intelligence in Nutrigenomics: A Critical Review on Functional Food Insights and Personalized Nutrition Pathways

   Article • Journal of Human Nutrition and Dietetics, January 2026, Wiley

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

5. 
   Impact of isoflavones and probiotics on human gut health and bone health: A review

   Article • Edelweiss Applied Science and Technology, January 2026, Learning Gate

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

6. 
   Unraveling the Interplay: Nutrigenomics in Gut Microbiome

   Article • Journal of Food Process Engineering, December 2025, Wiley

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

7. 
   Recent Advances in Electronic Eye, Electronic Nose, and Electronic Tongue in Sensory Evaluation of Food: A Review

   Article • Journal of Food Process Engineering, December 2025, Wiley

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

8. 
   Applications of biopolymers as sustainable materials in value-added and functional food packaging: a review

   Article • Nutrition & Food Science, November 2025, Emerald

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

9. 
   Bioactive Compounds, Phytochemical and Microbiological Profile of Fermented Tea: A Comprehensive Review

   Article • Journal of Food Process Engineering, November 2025, Wiley

   Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

10. 
    Nutritional quality attributes, functional and sensory properties of biscuits produced from Quinoa ( Chenopodium quinoa wild ) and hemp ( Cannabis sativa L ) ...

    Article • Nutrition & Food Science, October 2025, Emerald

    Professor Samuel Ayofemi Olalekan Adeyeye , Dr Samuel Ayofemi Olalekan Adeyeye

11. 
    Space nutrition for long-duration missions: innovations and emerging Indian astronauts’ corps perspectives

    Article • Nutrition & Food Science, September 2025, Emerald

    Maha Lakshmi, Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

12. 
    Millet-based probiotic beverages: a comprehensive review of nutritional potential and applications in extended and challenging environments

    Article • Nutrition & Food Science, September 2025, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

13. 
    Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

    Article • Discover Food, August 2025, Springer Science + Business Media

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

14. 
    Comprehensive microbial stability assessment of freeze-dried millet-based yogurt mix as a space food for extended shelf-life

    Article • Sustainable Food Technology, January 2025, Royal Society of Chemistry

    Professor Samuel Ayofemi Olalekan Adeyeye , Dr Samuel Ayofemi Olalekan Adeyeye

15. 
    Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour

    Article • Journal of Food Science, November 2024, Wiley

    Professor Samuel Ayofemi Olalekan Adeyeye , Dr Samuel Ayofemi Olalekan Adeyeye

16. 
    Prebiotics and Probiotics Food

    Article • October 2024, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye

17. 
    Review on emerging applications of nanobiosensor in food safety

    Article • Journal of Food Science, June 2024, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

18. 
    Foxtail millet starch: structure, functionality, and applications

    Article • January 2024, Elsevier

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

19. 
    Thermal and barrier properties of nanocomposite films for food packaging applications

    Article • January 2024, Elsevier

    Professor Samuel Ayofemi Olalekan Adeyeye , Dr Samuel Ayofemi Olalekan Adeyeye

20. 
    A Critical Analysis of Postbiotics: Exploring their Potential Impact on the Health and Food Industries

    Article • Journal of Pure and Applied Microbiology, November 2023, Journal of Pure and Applied Microbiology

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

21. 
    Electrospun Nanofibres

    Article • October 2023, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

22. 
    Functional Foods

    Article • October 2023, Taylor & Francis

    Dr Samuel Ayofemi Olalekan Adeyeye

23. 
    Starch Nanocrystal and its Food Packaging Applications

    Article • Current Research in Nutrition and Food Science Journal, April 2023, Enviro Research Publishers

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

24. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

25. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

26. 
    ​Food Drying: A Review

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

27. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

28. 
    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

29. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

30. 
    African Functional Foods and Beverages: A Review

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

31. 
    Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review

    Article • Journal of Food Protection, November 2021, Elsevier

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

32. 
    Mycotoxins: Food Safety, Consumer Health and Africa’s Food Security

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

33. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

34. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

35. 
    Applications of nano‐materials in food packaging: A review

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

36. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

37. 
    Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

38. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

39. 
    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

40. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

41. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

42. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

43. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

44. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

45. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

46. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

47. 
    Banana Drying Kinetics

    Article • January 2020, IntechOpen

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

48. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

49. 
    Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

    Article • Journal of Food Stability, January 2020, FTD Resources Publisher

    Dr Samuel Ayofemi Olalekan Adeyeye

50. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

51. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

52. 
    An overview of fish drying kinetics

    Article • Nutrition & Food Science, August 2019, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

53. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

54. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

55. 
    Food packaging and nanotechnology: safeguarding consumer health and safety

    Article • Nutrition & Food Science, July 2019, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

56. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

57. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

58. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

59. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

60. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

61. 
    Smoking of fish: a critical review

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

62. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

63. 
    Nanotechnology and food processing: between innovations and consumer safety

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

    Dr Samuel Ayofemi Olalekan Adeyeye

64. 
    Food Microbiology and Food Safty

    Article • Food Science & Nutrition, May 2018, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye, Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

65. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

66. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

67. 
    Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

    Article • Food Science & Nutrition, January 2018, Wiley

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

68. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

69. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

70. 
    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

71. 
    Poverty and malnutrition in Africa: a conceptual analysis

    Article • Nutrition & Food Science, November 2017, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

72. 
    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

73. 
    Frying of Food: A Critical Review

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

    Dr Samuel Ayofemi Olalekan Adeyeye

74. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

75. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

76. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

77. 
    Production and quality evaluation of vinegar from mango

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

78. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

79. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

80. 
    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

81. 
    Chemical, sensory and shelf life study of pawpaw juice���milk blend

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

82. 
    Assessment of quality and sensory properties of sorghum���wheat flour cookies

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

83. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

84. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

85. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

86. 
    Fungal mycotoxins in foods: A review

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

87. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

88. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

89. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

90. 
    Traditional fish processing in Nigeria: a critical review

    Article • Nutrition & Food Science, May 2016, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

91. 
    An Overview of Traditional Fish Smoking In Africa

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

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

92. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

93. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

94. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

95. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

96. 
    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

97. 
    Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

    Article • Nutrition & Food Science, September 2015, Emerald

    Dr Samuel Ayofemi Olalekan Adeyeye, Professor Samuel Ayofemi Olalekan Adeyeye

98. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

99. 
    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, Professor Samuel Ayofemi Olalekan Adeyeye

100. 
     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