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Hakeem Oyedele

Observed names: H A Oyedele, H. A. Oyedele, H. Oyedele, Hakeem A Oyedele, Hakeem A. Oyedele, Oyedele H. A., Oyedele H.A., Oyedele, Hakeem
ORCID: 0000-0001-5734-9156
Observed ORCID: 0000-0001-5734-9156
OpenAlex ID: A5089172059
Quality and Safety Assessment of Traditional Smoked Fish from Lagos State, Nigeria
2015 · Adeyeye S. A. O., Oyewole O. B., et al. · International Journal of Aquaculture · 28
Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria
2016 · S. A. O. Adeyeye, O. B. Oyewole, et al. · Journal of Culinary Science & Technology · 26
Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
2022 · Emmanuel Oladeji Alamu, Michael Adesokan, et al. · Heliyon · 21
Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria
2016 · Samuel A. O. Adeyeye, Olusola B. Oyewole, et al. · Journal of Culinary Science & Technology · 19
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
2022 · Wasiu Awoyale, Hakeem Oyedele, et al. · International Journal of Food Properties · 16
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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba )
2021 · Wasiu Awoyale, Hakeem Oyedele, et al. · Journal of Food Processing and Preservation · 12
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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
2021 · Wasiu Awoyale, Hakeem Oyedele, et al. · Cogent Food & Agriculture · 12
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A survey on traditional fish smoking in Lagos State, Nigeria
2015 · S A O Adeyeye, O B Oyewole, et al. · African Journal of Food Science · 12
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Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria
2016 · Samuel Ayofemi Adeyeye, Olusola Bandele Oyewole, et al. · Nutrition & Food Science · 11
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
2022 · Wasiu Awoyale, Hakeem Oyedele, et al. · Frontiers in Sustainable Food Systems · 10
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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste ( amala ) as affected by packaging materials and storage periods
2020 · Wasiu Awoyale, Hakeem Oyedele, et al. · Cogent Food & Agriculture · 10
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Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)
2021 · Wasiu Awoyale, Hakeem Oyedele, et al. · International Journal of Food Studies · 8
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Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria
2016 · Samuel Ayofemi Olalekan Adeyeye, Olusola Bandele Oyewole, et al. · Nutrition & Food Science · 6
Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari
2021 · Wasiu Awoyale, Hakeem Oyedele, et al. · Journal of Culinary Science & Technology · 5
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Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials
2020 · Wasiu Awoyale, Hakeem A. Oyedele, et al. · Journal of Food Processing and Preservation · 5
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Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
2023 · Wasiu Awoyale, Busie Maziya-Dixon, et al. · Frontiers in Sustainable Food Systems · 3
Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari
2024 · W. Awoyale, H. Oyedele, et al. · Food Research · 2
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Socio-Economic Characteristics of Traditional Fish Processors in Lagos State, Nigeria
2016 · Adeyeye S.A.O., Oyewole O.B., et al. · International Journal of Aquaculture · 2
Evaluation of Tofu Replacement Levels for Egg Yolk in Mayonnaise Production
2019 · A. Z. Sanusi, Hakeem Oyedele, et al. · FUDMA Journal of Agriculture and Agricultural Technology · 1
Works count: 21
Citation count: 212
H-index: 10
I10-index: 11
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