Rotimi Emmanuel Aluko
Rotimi Emmanuel Aluko
Professor of Human Nutritional Sciences, University of Manitoba
Adresă de e-mail confirmată pe umanitoba.ca - Pagina de pornire
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Food protein‐derived bioactive peptides: production, processing, and potential health benefits
CC Udenigwe, RE Aluko
Journal of food science 77 (1), R11-R24, 2012
Structural requirements of angiotensin I-converting enzyme inhibitory peptides: Quantitative structure− activity relationship study of di-and tripeptides
J Wu, RE Aluko, S Nakai
Journal of agricultural and food chemistry 54 (3), 732-738, 2006
Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions
TL Pownall, CC Udenigwe, RE Aluko
Journal of agricultural and food chemistry 58 (8), 4712-4718, 2010
Plant food anti-nutritional factors and their reduction strategies: an overview
M Samtiya, RE Aluko, T Dhewa
Food Production, Processing and Nutrition 2, 1-14, 2020
Potential of resveratrol in anticancer and anti-inflammatory therapy
CC Udenigwe, VR Ramprasath, RE Aluko, PJH Jones
Nutrition reviews 66 (8), 445-454, 2008
The anti-carcinogenic and anti-atherogenic effects of lycopene: a review
AO Omoni, RE Aluko
Trends in Food Science & Technology 16 (8), 344-350, 2005
Soybean foods and their benefits: potential mechanisms of action
AO Omoni, RE Aluko
Nutrition reviews 63 (8), 272-283, 2005
Functional and bioactive properties of quinoa seed protein hydrolysates
RE Aluko, E Monu
Journal of Food Science 68 (4), 1254-1258, 2003
Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions
R He, AT Girgih, SA Malomo, X Ju, RE Aluko
Journal of Functional Foods 5 (1), 219-227, 2013
Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
AP Adebiyi, RE Aluko
Food Chemistry 128 (4), 902-908, 2011
Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates
CC Udenigwe, RE Aluko
International journal of molecular sciences 12 (5), 3148-3161, 2011
Antihypertensive peptides from food proteins
RE Aluko
Annual review of food science and technology 6, 235-262, 2015
Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
CF Ajibola, JB Fashakin, TN Fagbemi, RE Aluko
International journal of molecular sciences 12 (10), 6685-6702, 2011
In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions
AT Girgih, CC Udenigwe, RE Aluko
Journal of the American Oil Chemists' Society 88, 381-389, 2011
Structural and functional properties of food protein‐derived antioxidant peptides
ID Nwachukwu, RE Aluko
Journal of food biochemistry 43 (1), e12761, 2019
Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides
AT Girgih, R He, S Malomo, M Offengenden, J Wu, RE Aluko
Journal of Functional Foods 6, 384-394, 2014
Improved method for direct high-performance liquid chromatography assay of angiotensin-converting enzyme-catalyzed reactions
J Wu, RE Aluko, AD Muir
Journal of Chromatography A 950 (1-2), 125-130, 2002
Kinetics of the inhibition of renin and angiotensin I-converting enzyme by flaxseed protein hydrolysate fractions
CC Udenigwe, YS Lin, WC Hou, RE Aluko
Journal of Functional Foods 1 (2), 199-207, 2009
Identification and inhibitory properties of multifunctional peptides from pea protein hydrolysate
H Li, RE Aluko
Journal of agricultural and food chemistry 58 (21), 11471-11476, 2010
Functional foods and nutraceuticals
RE Aluko
Springer, 2012
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