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  1. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  2. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  3. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  4. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  5. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  6. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  7. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  8. Food Microbiology and Food Safty

    Article • Food Science & Nutrition, May 2018, Wiley

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

  9. 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, Dr Samuel Ayofemi Olalekan Adeyeye

  10. 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, Dr Samuel Ayofemi Olalekan Adeyeye