Dr Adekunle O. Adeoye is currently working at the department of Food Science, LAUTECH, Ogbomoso, Oyo State, Nigeria. My research activities have been on: food processing, microbial safety of food, valorization of agro-waste for microbial metabolites production and food fermentation.
List of Publications
(i) Akande, E. A., Ayoola, E. O., Adeoye, A. O., Adebayo, Oyetaro O. and Sanni, A. O. (2008). Quality evaluation of yoghurt produced form blends of soymilk and cowmilk. Science Focus, 13(91): 44-50.
(ii) Adeoye, A. O., Lateef, A. and Gueguim-Kana, E. B. (2015). Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate. Biocatalysis and Agricultural Biotechnology, 4(4): 568-574.
(iii) Adeoye, A. O., Adewoyin, A. G. and Akande, E. A. (2018). Safety assessment of fermented African Locust Bean seed (Parkia biglobosa) in Ogbomoso market, Oyo State, Nigeria. International Journal of Research in Engineering and Technology, 6(1): 33-44.
(iv) Ajala, S. A., Adeoye, A. O. and Olaniyan, S. A. (2018). Drying Kinetics of fermented cassava peels for citric acid production. International Journal of Management Technology and Engineering, 8(8):1190-1197.
(v) Ajala, S. A., Olaniyan, S. A., Adeoye, A. O., Fasoyin, O. T., Olatunde, S. J. and Adebayo, G. A. (2018). Analysis of Cost of Energy in Cassava Peels Hydrolysis. World Journal of Engineering Research and Technology, 4(6): 267-278.
(vi) Adeoye, A. O. Akande, E. A. and Lateef, A. (2018). Impact of hospital waste management on the health and environment of Ogbomoso area of Oyo State, Nigeria. Hospice and Palliative Medicine International Journal, 2(6): 386-389.
(vii) Ajala, S. A., Olaniyan, S. A., Fasonyin, O. T. and Adeoye, A. O. (2019). Production and optimization of citric acid from cassava peels using Aspergillus niger. World Journal of Engineering Research and Technology, 5(2): 187-199.
(viii) Ajala, A. S., Adeoye, A. O., Olaniyan, S. A. and Fasonyin, O. T. (2020). A study on effect of fermentation conditions on citric acid production from cassava peels. Scientific African, 8, e00396(DOI:10.1016/j.sciaf.2020.e).
(ix) Adegbola, G. M., Adeoye, A. O. and Olatunde, S. K. (2020). A review of biodegradation as panacea for palm oil mill effluents pollution. International Journal of Current Microbiology and Applied Sciences, 9(11): 2506-2516.
(x) Adeoye, A. O., Adeyinka, O. O., Ajala, A. S. and Ojo, M. A. (2020). Microbiological assessement of selected groundnut based snack “kuli kuli and donkua” in Ogbomoso and Ilorin, Nigeria. Acta Scientific Nutritional Health, 4(4): 67-77.
(xi) Ojo, S. S, Adeoye, A. O., Ajala, S. A. and Oladipo, I. C. (2021). Microbial assessment and proximate composition of bread sample collected from different bakeries in Ogbomoso, Oyo State, Nigeria. Notulae Scientia Biologicae, 3(1): 10873 DOI: 10.15835/nsb{10873}.
(xii) Abioye, V. F., Adejuyitan, J. A., Adeoye, A. O. and Gbadegesin, I. O. (2021). Effect of natural fermentation period on nutritional, anti-nutritional, total phenol, flavonoids and antioxidant content of finger millet flour. European Journal of Nutrition and Food Safety, 13(3):74-82.
(xiii) Adeoye, A. O. Bankole, E. M., Onifade, A. O. Arotiowa, C. A. and Adegbola, G. M. (2020). Microbial examination of ready-to-eat fruit sample (pineapple, pawpaw and watermelon) from street vendors in Ogbomoso market, Oyo State, Nigeria. International Journal of Science and Engineering Research, 12(12): 136-147.
(xiv) Adeoye, A. O. and Lateef, A. (2021). Biotechnological valorization of cashew apple juice for production of citric acid by a local strain of Aspergillus niger LCFS5. Journal of Genetic Engineering and Biotechnology, 19(1): 1-10.
(xv) Adeoye, A. O. and Lateef, A. (2021). Improving the yield of citric acid through valorization of cashew apple juice by Aspergillus niger; mutation; nanoparticles suplimentation and Taguchi technique. Waste and Biomass Valorization, 13(4): 219-226.
(xvi) Adeoye, A. O., Adegbola, G. M. and Lateef, A. (2022). New insight into valorization of agro-industrial wastes for production of citric acid, effects of mutationand optimization- A review. European Journal of Science Innovation and Technology, 2(5): 102-137.
(xvi) Babarinde, G, O., Adeoye, A. O., Adegbola, G. M., Oyedokun, J., Alawode, O. W., Adisa J. O., Oladere, D. F. (2023). Formaldehyde, a food additive as preservatives: its applications and health implications- A review. World Journal of Engeineering Research and technology, I9 (5): 126-150.
(xvii) Alabi, W. O., Adeoye, A. O. Ajani, R. A., Ohijeagbon O. R. (2023). Proximate and antimicrobial properties of Garcinia kola: a significant evidence of a functional food snack. International Journal of Scientific Engineering Research, (IJSER). 11 (5): 33-38. ISSN(Online): 2347-3878.