1. Adeyeye, S.A.O. T.J. Ashaolu, O.T. Bolaji, T.A. Abegunde and A.O. Omoyajowo, 2023. Africa and the nexus of poverty, malnutrition and diseases. Crit. Rev. Food Sci. Nutr., 63: 641-656.
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2. Adeyeye, S.A.O., T.J. Ashaolu and F. Idowu-Adebayo, 2022. Mycotoxins: Food safety, consumer health and Africa's food security. Polycyclic Aromat. Compd., 42: 5779-5795.
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3. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and F. Idowu-Adebayo, 2022. Polycyclic aromatic hydrocarbon, microbial safety and heavy metal profile of smoke-dried grass cutter (Thryonomys swinderianus) meat. Polycyclic Aromat. Compd., 42: 333-343.
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4. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and F. Idowu-Adebayo, 2022. Polycyclic aromatic hydrocarbon profile, chemical composition and acceptability of suya (a West African grilled meat). Polycyclic Aromat. Compd., 42: 249-259.
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5. Adeyeye, S.A.O. and T.J. Ashaolu, 2022. Polycyclic aromatic hydrocarbons formation and mitigation in meat and meat products. Polycyclic Aromat. Compd., 10.1080/10406638.2020.1866039.
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6. Bolaji, O.T., M.A. Kamoru and S.A.O. Adeyeye, 2021. Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour. Sci. Afr., Vol. 12. 10.1016/j.sciaf.2021.e00833.
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7. Ashaolu, T.J., J.O. Ashaolu and S.A.O. Adeyeye, 2021. Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: A critical review. J. Appl. Microbiol., 130: 677-687.
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8. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and T.O. Adesina, 2021. Microbial safety and polycyclic aromatic hydrocarbon concentrations of intermediate moisture smoked African giant snail (Achatina achatina) meat. Polycyclic Aromat. Compd.., 10.1080/10406638.2021.1897022.
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9. Adeyeye, S.A.O., 2021. Assessment of polycyclic aromatic hydrocarbon concentrations and heavy metal profile of traditional drum-smoked and convective kiln-smoked bonga shad and Nigerian tongue sole. Polycyclic Aromat. Compd., 41: 2210-2220.
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10. Adeyeye, S.A.O. and T.J. Ashaolu, 2021. Heterocyclic amine formation and mitigation in processed meat and meat products: A mini-review. J. Food Prot., 84: 1868-1877.
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11. Adeyeye, S.A.O. and T.J. Ashaolu, 2021. Applications of nano?materials in food packaging: A review. J. Food Process Eng., 10.1111/jfpe.13708.
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12. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde and T.O. Adesina, 2020. Processing and utilization of snail meat in alleviating protein malnutrition in Africa: A review. Nutr. Food Sci., 50: 1085-1097.
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13. Adeyeye, S.A.O., F. Idowu-Adebayo, O.T. Bolaji, T.A. Abegunde, A.O. Adebayo-Oyetoro and H.K. Tiamiyu, 2020. Quality characteristics and acceptability of chin-chin prepared from rice and high quality cassava composite flour. Curr. Nutr. Food Sci., 16: 963-971.
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14. Adeyeye, S.A.O., 2020. Quality evaluation and acceptability of cookies produced from rice (Oryza glaberrima) and soybeans (Glycine max) flour blends. J. Culinary Sci. Technol., 18: 54-66.
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15. Adeyeye, S.A.O., 2020. Polycyclic aromatic hydrocarbons in foods: A critical review. Curr. Nutr. Food Sci., 16: 866-873.
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16. Adeyeye, S.A.O., 2020. Effect of meat sources on nutritional composition and heavy metal profile of suya (A West African grilled meat). Curr. Nutr. Food Sci., 16: 481-487.
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17. Adeyeye, S.A.O., 2020. Aflatoxigenic fungi and mycotoxins in food: A review. Crit. Rev. Food Sc. Nutr., 60: 709-721.
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18. Olalekan, A.S.A., 2019. Effect of smoking methods and natural spices on quality and consumer acceptance of smoked silver catfish (Chrysichthys nigrodigitatus). Recent Pat. Food Nutr. Agric., 10: 152-163.
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19. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde, F. Idowu-Adebayo, H.K. Tiamiyu and A.O. Adebayo-Oyetoro, 2019. Nutritional composition and heavy metal profile of Nigerian rice varieties. Curr. Res. Nutr. Food Sci., 7: 576-583.
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20. Adeyeye, S.A.O., O.T. Bolaji, T.A. Abegunde, A.O. Adebayo-Oyetoro, H.K. Tiamiyu and F. Idowu-Adebayo, 2019. Quality characteristics and consumer acceptance of bread from wheat and rice composite flour. Curr. Res. Nutr. Food Sci., 7: 488-495.
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21. Adeyeye, S.A.O., O.E. Fayemi and A.O. Adebayo-Oyetoro, 2019. Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types. J. Culinary Sci. Technol., 17: 195-208.
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22. Adeyeye, S.A.O., A.O. Adebayo-Oyetoro, H.K. Tiamiyu and E.K. Oke, 2019. Effect of natural fermentation on quality and sensory properties of soy-wara (a Nigerian fried soy-cheese). J. Culinary Sci. Technol., 17: 185-194.
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23. Adeyeye, S.A.O., 2019. Smoking of fish: A critical review. J. Culinary Sci. Technol., 17: 559-575.
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24. Adeyeye, S.A.O., 2019. Food packaging and nanotechnology: Safeguarding consumer health and safety. Nutr. Food Sci., 49: 1164-1179.
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25. Adeyeye, S.A.O., 2019. An overview of fish drying kinetics. NFS 49: 886-902.
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26. Adeyeye, S.A.O. and O.E. Fayemi, 2019. Nanotechnology and food processing: Between innovations and consumer safety. J. Culinary Sci. Technol., 17: 435-452.
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27. Adeyeye, S.A.O. and F. Idowu-Adebayo, 2019. Genetically modified and biofortified crops and food security in developing countries: A review. Nutr. Food Sci., 49: 978-986.
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28. 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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29. 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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30. Adeyeye, S.A.O., A.O. Adebayo-Oyetoro and H.K. Tiamiyu, 2017. Poverty and malnutrition in Africa: A conceptual analysis. Nutr. Food Sci., 47: 754-764.
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31. 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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