Area of Interest:

Food Science and Technology

100%

Food Technology

62%

Food Processing

90%

Food Storage

75%

Nutrition

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Oke, E.K., M.A. Idowu, A.O. Adeola, O.P. Sobukola, S.A.O. Adeyeye and A.O. Akinsola, 2017. Frying of foods: A critical review. J. Culinary Sci. Technol., 10.1080/15428052.2017.1333936.
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Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina, A.M. Omemu and S.A. Omoniyi, 2017. Quality attributes, polycyclic aromatic hydrocarbon and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. J. Aquatic Food Prod. Technol., 26: 296-307.
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Adeyeye, S.A.O., A.O. Adebayo-Oyetoro, O.E. Fayemi, H.K. Tiamiyu, O.E. Oke and A.A. Soretire, 2017. Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolour) and soybeans (Glycine max) flour blends. J. Culinary Sci. Technol., 10.1080/15428052.2017.1404536.
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Adeyeye, S.A.O., A.O. Adebayo-Oyetoro and S.A. Omoniyi, 2017. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food Agric., Vol. 3. .
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Adeyeye, S.A.O., 2017. The role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa. Nutr. Food Sci., 47: 122-139.
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Adeyeye, S.A.O., 2017. Safety issues in traditional West African foods: a critical review. J. Culinary Sci. Technol., 15: 101-125.
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Adebayo-Oyetoro, A.O., S.A.O. Adeyeye, O.P. Olatidoye, O.O. Ogundipe and O.E. Adenekan, 2017. Effect of co-fermentation on the quality attributes of weaning food produced from sorghum (Sorghum bicolour) and pigeon pea (Cajanus cajan). J. Culinary Sci. Technol., 10.1080/15428052.2017.1405860.
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Adebayo-Oyetoro, A.O., O.O. Ogundipe, O.F. Ige and S.A.O. Adeyeye, 2017. Quality assessment of doughnut prepared from wheat flour enriched with Bambara nut flour. J. Culinary Sci. Technol., 15: 272-283.
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Adebayo-Oyetoro, A.O., O.O. Ogundipe, I.G. Adeyemo, F.O. Ogundipe, F.A. Bamidele and S.A.O. Adeyeye, 2017. Chemical, sensory and shelf life study of pawpaw juice-milk blend. Cogent Food Agric., .
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Adebayo-Oyetoro, A.O., O.O. Ogundipe, F.K. Lofinmakin, F.F. Akinwande, D.O. Aina and S.A.O. Adeyeye, 2017. Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour. Cogent Food Agric., Vol. 3. .
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Adebayo-Oyetoro, A.O., E. Adenubi, O.O. Ogundipe, B.O. Bankole and S.A.O. Adeyeye, 2017. Production and quality evaluation of vinegar from mango. Cogent Food Agric., Vol. 3. 10.1080/23311932.2016.1278193.
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Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina, A.M. Omemu and O.E. Adeniran et al., 2016. Effect of smoking methods on quality and safety of traditional smoked fish from lagos state, Nigeria. J. Culinary Sci. Technol., 15: 17-35.
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Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina, A.M. Omemu and H.A. Oyedele, 2016. Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria. Nutr. Food Sci., 46: 246-258.
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Adeyeye, S.A.O., 2016. Traditional fish processing in Nigeria: A critical review. Nutr. Food Sci., 46: 321-335.
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Adeyeye, S.A.O., 2016. Quality and safety assessment of sun dried meat product (kundi) from Ibadan, Oyo State, Nigeria. Cogent Food Agric., Vol. 2. 10.1080/23311932.2016.1209074.
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Adeyeye, S.A.O., 2016. Fungal mycotoxins in foods: A review. Cogent Food Agric., Vol. 2. 10.1080/23311932.2016.1213127.
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Adeyeye, S.A.O., 2016. Effect of processing methods on quality and safety of suya, A West African grilled meat. J. Culinary Sci. Technol., 15: 158-170.
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Adeyeye, S.A.O., 2016. Assessment of quality and sensory properties of sorghum–wheat flour cookies. Cogent Food Agric., Vol. 2. 10.1080/23311932.2016.1245059.
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Adeyeye, S.A.O. and O.B. Oyewole, 2016. An overview of traditional fish smoking in Africa. J. Culinary Sci. Technol., 14: 198-215.
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Adeyeye, S.A.O. and J.O. Akingbala, 2016. Quality, functional and sensory properties of cookies from sweet potao-maize flour blends. J. Culinary Sci. Technol., 14: 363-376.
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Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina, A.M. Omemu, O.E. Adeniran, H.A. Oyedele and A. Olugbile, 2015. Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbons and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. J. Culinary Sci. Technol., 14: 91-106.
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Adeyeye, S.A.O., O.B. Oyewole, A.O. Obadina and A.M. Omemu, 2015. Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria. Nutr. Food Sci., 46: 142-155.
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Adeyeye, S.A.O. 2015. Assessment of quality and safety of street-vended fried West African Ilisha (Ilisha Africana) from major markets in Ibadan, Oyo State, Nigeria. Niger. Food J., 33: 1-9.
Adeyeye, S.A. and J.O. Akingbala, 2015. Quality characteristics and acceptability of cookies from sweet potato-maize flour blend. Nutr. Food Sci., 45: 703-715.
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