Publications

Peer-Reviewed Journal Publications

2021

  1. Al Khaled, Y.A., Parrish, C. and *Adedeji, A.A. (2021). Emerging non-destructive approaches for meat quality and safety evaluation. Comprehensive Reviews in Food Science and Food Safety. DOI. JIF: 9.912;
  2. Pure, A.E., Yarmand, M.S., Farhoodi, M., and Adedeji, A.A. Microwave treatment to modify textural properties of high protein gel, applicable for as dysphagia food. Journal of Texture Studies. DOI. JIF: 1.902.
  3. Akharume, F, Aluko, R., and *Adedeji, A.A. (2021). Modification of plant proteins for improved functionality: A Review. Comprehensive Reviews in Food Science and Food Safety 20:198-224. DOI. JIF: 9.912.
  4. Woomer, J and *Adedeji, A.A. (2021). Current applications of gluten-free grains - A review. Critical Reviews in Food Science and Nutrition 61(1), 14 – 24. Accepted: January 7, 2020. DOI. JIF: 7.862

2020

  1. Adeyanju, J.A., Olajide, J.O., Oke, E.O., and Adedeji, A.A. (2020). Mathematical modelling and numerical simulation of mass transfer during deep-fat frying of plantain (Musa paradisiacal aab) chips (ipekere). Acta Universitatis Cibiniensis. Series E: Food Technology 24(2), 247 - 256. DOI. JIF: 2.00
  2. Rahman, M.F. Iqbal, A. Hashem, M.A. and Adedeji, A.A. (2020). Quality assessment of beef using computer vision technology. Food Science of Animal Resources 40(6), 896-907. DOI. JIF: 1.445.
  3. Ai, B., Li, W., Woomer, J., Li, M., Pu, Y., Sheng, Z., Zheng, L., A.A., Ragauskas, A.J., Shi, J. (2020). Natural deep eutectic solvents mediated extrusion for continuous high-solid pretreatment of lignocellulosic biomass. Green Chemistry 22. DOI. JIF: 9.48.
  4. Adedeji, A. , Ekramirad, N., Rady, A., Hamidisepehr, A., Donohue, K., Villanueva, R., Parrish, C.A., and Li, M. (2020). Non-destructive technologies for detecting insect infestation in fruits and vegetables under postharvest conditions: A critical review. Foods 9(7), 927. DOI. JIF: 4.092
  5. Rady, A., and Adedeji, A.A. (2020). Application of hyperspectral imaging to detect adulterants in minced meat. Food Analytical Methods 13(4), 970–981. DOI. JIF: 2.667
  6. Adedeji, A. A. (2020). Challenges and discovery of best practices for teaching engineering to food science majors – my experience over my first five years at the University of Kentucky. Journal of Food Science Education – Letter to the Editor 19(1), 7-9. Accepted October 31st, 2019. DOI. JIF: 0.41; JC: 1.

2019

  1. Woomer, J., Singh, M., Vijayakumar, P.P. and *Adedeji, A.A. (2019). Physical properties and organoleptic evaluation to determine consumer acceptance of millet based gluten-free bread from proso millet. British Food Journal. Accepted: October 26, 2019. https://doi.org/10.1108/BFJ-07-2019-0555. Impact Factor: 1.717.
  2. Rahimi, J., Adedeji, A.A. and Ngadi, M.O. (2019). The influence of batter formulation and pre-drying time on inter-particle space fractions of a coated meat analog. Journal of Texture Studies. Accepted on May 21, 2019. https://doi.org/10.1111/jtxs.12448.
  3. Rady, A, Giaretta, A., Ruwaya, M., Dev, S., and Adedeji A. A. (2019). Effect of pretreatments and freezing rates on physical, nutritional and microstructural properties of fried sweet potato. Transactions of ASABE 62(1), 1-15. Accepted on November 16, 2018. https://doi.org/10.13031/trans.1309.
  4. Chambers, E., Maughan C., Padmanabhan, N., Alavi, S. and Adedeji, A. (2019). Sensory Analysis of 20% solids fortified blended porridge. British Food Journal 121(2), 633 - 641. https://doi.org/10.1108/BFJ-05-2018-0280

2018

  1. Adeyanju, J. A., Olajide, J. O., Oke, E. O., and Adedeji, A. A. (2018). Modelling of moisture loss and oil uptake during deep-fat frying of plantain (Dodo). Arid Zone Journal of Engineering, Technology and Environment 14(SPi4), 51-61. e-ISSN 2545-5818.
  2. Rady, A., Sugiharto, S., and Adedeji, A.A. (2018). Evaluation of carrot quality using visible-near infrared spectroscopy and multivariate analysis. Journal of Food Research 7(4), 80-93. http://doi.org/10.5539/jfr.v7n4p80.
  3. Singh, M., Adedeji, A.A., and Santra, D. (2018). Physico-chemical and functional properties of nine proso millet cultivars. Transaction of ASABE 61(3), 1165-1174. https://doi.org/10.13031/trans.12553
  4. Li, M, Ekramirad, N., Rady, A., and Adedeji, A.A. (2018). Application of acoustic emission and machine learning to detect codling moth infested apples. Transaction of ASABE, 61(3), 1157-1164. https://doi.org/10.13031/trans.12548
  5. Adedeji, A.A., and Ngadi, M. (2018). Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato. Journal of Food Engineering 218, 24 – 32. https://doi.org/10.1016/j.jfoodeng.2017.08.024.
  6. Rady, A., and Adedeji, A.A. (2018). Assessing different processed meat adulterants using visible/near-infrared spectroscopy. Meat Science 136, 59 - 67. https://doi.org/10.1016/j.meatsci.2017.10.014.

2017

  1. Zhu, L., Adedeji, A.A., and Alavi, S. (2017). Effect of germination and extrusion on physicochemical properties and nutritional qualities of extrudates and tortilla from wheat. Journal of Food Science 82(8):1867-1875. https://doi.org/10.1111/1750-3841.13797.
  2. Ekramirad, N., Rady, A., Adedeji, A.A., and Alimardani, R. (2017). Application of hyperspectral imaging and acoustic emission techniques for apple quality prediction. Transactions of ASABE 60(4), 1391-1401. https://doi.org/10.13031/trans.12184.
  3. Rady, A., Ekramirad, N., Adedeji, A.A., Li, M., and Alimardani, R. (2017). Hyperspectral Imaging for detection of codling moth infestation in GoldRush apples. Postharvest Biology and Technology 129, 37 - 44. https://doi.org/10.1016/j.postharvbio.2017.03.007.
  4. Singh, M., and Adedeji, A.A. (2017). Characterization of hydrothermal and acid modified proso millet starch. LWT – Food Science and Technology 79, 21 – 26. https://doi.org/10.1016/j.lwt.2017.01.008.
  5. Adedeji, A. A., Joseph, M.V., Plattner, B and Alavi, S. (2017). Physicochemical and functional properties of extruded sorghum based bean analog. Journal of Food Process Engineering 40(2). https://doi.org/10.1111/jfpe.12401
  6. Adedeji, A.A., Suhr, E., Bhadriraju, S. and Alavi, S. (2017). Drying characteristics of bean analog - a sorghum based extruded product. Journal of Food Processing and Preservation 41(2). https://doi.org/10.1111/jfpp.12856
  7. Adedeji, A., Zhou, Y, Fang, Y., Davis, A., Fahrenholz, A. and Alavi, S. (2017). Utilization of sorghum ingredients and its co-product in aquatic animal feed production. Aquaculture Research 48(3), 883–898. https://doi.org/10.1111/are.12932.

2016

  1. Adeyanju, J.A., Olajide, J.O., and Adedeji, A.A. (2016). Development of optimum operating conditions for quality attributes in deep-fat frying of dodo produced from plantain using response surface methodology. Food and Nutrition Sciences 7(14), 1423 – 1433. https://doi.org/10.4236/fns.2016.714129.
  2. Adeyanju, J.A., Olajide, J.O., and Adedeji, A.A. (2016). Optimisation of deep-fat frying of plantain chips (Ipekere) using response surface methodology. Journal of Food Processing & Technology 7(5), 584 – 589. https://doi.org/10.4172/2157-7110.1000584.
  3. Ekramirad, N., Adedeji, A.A. and Alimardani, R. (2016). A review of non-destructive methods for detection of insect infestation in fruits and vegetables. Innovation in Food Research 2(1), 6 – 12. Cited 6 times.

2014 - 2015

  1. Adedeji, A. A., Alakali, J., & Ngadi, M. O. (2014). Characterization of thermophysical properties of Afzelia (Afzelia africana) seed. American Journal of Nutrition and Food Science 1(3), 57-63. https://doi.org/10.12966/ajnfs.07.02.2014 (From Post-doctoral work).

2012 - 2013

  1. Abioye, A. O., Abioye, V. F., Ade-Omowaye, B.I.O. and Adedeji, A. A. (2013). Kinetic modeling of ascorbic acid loss in baobab drink at pasteurization and storage temperatures. Journal of Environmental Science, Toxicology and Food Technology 7(2), 17-23. e-ISSN: 2319-2402
  2. Rahimi, J., Singh, A., Adewale, P. O., Adedeji, A. A., Ngadi, M.O., and Raghavan, V. (2013). Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices. Foods 2(2), 170-182. https://doi.org/ 3390/foods2020170
  3. Adedeji, A. A., Alakali, J., Adewale, P. O., and Ngadi, M. O. (2012). Thermophysical properties of Deterium microcapum seed flour. LWT- Food Science and Technology 47(2), 233 - 237. https://doi.org/10.1016/j.lwt.2012.01.010

2011

  1. Akanmu, O. A. and Adedeji, A. A. (2011). Physicochemical properties and drying characteristics of pre-treated okra slices. Nigerian Food Journal 29(1), 46 – 51.
  2. Adedeji, A. A., and Ngadi, M.O. (2011) Porosity determination for coatings of deep-fat fried chicken nuggets using pycnometer. International Journal of Food Science and Technology 46(6), 1266–1275. https://doi.org/10.1111/j.1365-2621.2011.02631.x.
  3. Adedeji, A.A., Lui, L., and Ngadi, M. O. (2011). Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy. Journal of Food Engineering 102(1), 49 - 57. https://doi.org/10.1016/j.jfoodeng.2010.08.002.
  4. Adedeji, A. A., and Ngadi, M.O. (2011). Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation. International Journal of Food Properties 14(1), 68 - 83. https://doi.org/10.1080/10942910903131423.
  5. Adedeji, A. A., and Ngadi, M. O. (2011). Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography. Journal of Food Process Engineering, 34(6), 2205 - 2219. https://doi.org/10.1111/j.1745-4530.2009.00565.x.

2010

  1. Adedeji A. A., and Ngadi, M. O. (2010). Characterization of pore properties of deep-fat fried chicken nuggets breading coating using mercury intrusion porosimetry technique. International Journal of Food Science and Technology 45(11), 2219 - 2226. https://doi.org/10.1111/j.1365-2621.2010.02324.x
  2. Wang, Y., Ngadi, M. O., and Adedeji, A. A. (2010). Shrinkage of chicken nuggets during deep-fat frying. International Journal of Food Properties 13(2), 404 - 410 https://doi.org/10.1080/10942910802626721

2009

  1. Ngadi, M. O., Wang, Y., Adedeji, A. A., and Raghavan, G. S. V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. 42, 438-440. https://doi.org/10.1016/j.lwt.2008.06.006
  2. Adedeji, A. A., and Ngadi, M.O. (2009). 3-D Imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT. International Journal of Food Engineering 5(4), Art. 11. https://doi.org/10.2202/1556-3758.1452.
  3. Adedeji, A. A., Ngadi, M. O., and Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering 91(1), 146-153. https://doi.org/10.1016/j.jfoodeng.2008.08.018
  4. Gachovska, T. K., Adedeji, A. A., and Ngadi, M. O. (2009). Influence of pulsed electric field energy on the damage degree in alfalfa tissue. Journal of Food Engineering 95(4), 558 – 563. https://doi.org/10.1016/j.jfoodeng.2009.06.015

2008

  1. Adedeji, A. , Gachovska, T. K., Ngadi M. O., and Raghavan, G. S. V. (2008). Effect of pretreatments on drying characteristics of okra. Drying Technology 26(10), 1251 – 1256. https://doi.org/10.1080/07373930802307209
  2. Gachovska, T. K., Adedeji, A. A., Ngadi, M., and Raghavan, G. V. S. (2008). Drying characteristics of pulsed electric field treated carrot. Drying technology 26(10), 1244 – 1250. https://doi.org/10.1080/07373930802307175
  3. Dev, R. S. S., Padmini, T., Adedeji, A. A., Raghavan, G. S. V., and Gariepy. Y. (2008). A comparative study on the effect of chemical, microwave, and pulsed electric pretreatments on convective drying and quality of raisins. Drying Technology 26(10), 1238 — 1243. https://doi.org/10.1080/07373930802307167

2003 - 2007

  1. Olajide, J.O., Adedeji, A. , Ade-Omowaye., B.I.O. Otunola, E.T. and J.A. Adejuyitan. (2006). Potentials of high intensity electric field pulses (HELP) to food processors in developing countries. Nutrition and Food Science 36(4), 248 – 258. https://doi.org/10.1108/00346650610676820
  2. Oyelade, O. J., Adedeji, A. A., Owonikoko, A., and Akande, E. A. (2003). Design and construction of a manually operated double face meat mincer. Journal of Science, Engineering and Technology 11(3), 5792-5804.
  3. Falade, K. O., Adedeji, A. A. and Akingbala, J. O. (2003). Effect of soybean substitution for cowpea on physical, compositional, sensory and sorption properties of Akara European Food Research and Technology 217(6), 492-497. https://doi.org/ 10.1007/s00217-003-0776-2

Peer-Reviewed Extension Publication

  1. Akharume, F., Vijayakumar, P., Montross M., and Adedeji, A. (2018). Dehydrating Fruits and Vegetables for Home Use. CCD-PFS-3. Lexington, KY: Center for Crop Diversification, University of Kentucky College of Agriculture, Food and Environment. Available: http://www.uky.edu/ccd/foodsafety/drying-home.
  2. Vijayakumar, P. P and Adedeji, A.A. (2017). Measuring the pH of Food Products. Published by University of Kentucky – College Agriculture, Food and Environment Cooperative Extension Service. UK Extension Publication. ID- 246.

Book Chapters

  1. Adedeji, A. A. and Ngadi, M. O. (2011). Physicochemical changes of foods during frying: In Novel evaluation techniques and effect of process parameters. In (Devahastin, S. eds.). Published by Taylor & Francis group. Chapter 2. Pp 41 – 67. Print ISBN: 978-1-4200-8241-8. eBook ISBN: 978-1-4200-8242-5.
  2. Ngadi, M. O., Adedeji, A. A. and Kassama, L. (2009). Microstructural characterization of deep-fat fried breaded foods. In Advances in Deep Fat Frying of Foods (Sahin, S Eds.) Published by Taylor & Francis Group. Chapter 8. Pp 169 – 200.