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Adeola M. Alashi

University of Manitoba

H指数:32

被引数:2,853

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Pea protein-derived peptides as antagonists of T2R4, T2R7, and T2R14 human bitter taste receptors

IF8.2

2026-01-240

OAAI

Hemp seed protein and its hydrolysate compared with casein protein consumption in adults with hypertension: a double-blind crossover study

AMERICAN JOURNAL OF CLINICAL NUTRITION

IF6.9

2024-07-015

OAAI

Pigeon pea penta- and hexapeptides with antioxidant properties also inhibit renin and angiotensin-I-converting enzyme activities

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-10-174

PRE

Amino acid composition, mineral profile, free radical scavenging ability, and carbohydrase inhibitory properties of Moringa oleifera seed globulin, hydrolysates, and membrane fractions

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-03-243

PRE

Inhibition of the in vitro Activities of α-Amylase and Pancreatic Lipase by Aqueous Extracts of Amaranthus viridis, Solanum macrocarpon and Telfairia occidentalis Leaves

FRONTIERS IN NUTRITION

IF5.1

2021-11-0830

OAAI

Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates

IF3.6

2021-09-0821

OAAI

Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples

JOURNAL OF FOOD SCIENCE

IF3.4

2021-08-029

PREAI

Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2021-06-161

OAAI

Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides

IF4.6

2021-03-1028

OAAI

Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities

从酿酒商的废谷物中产生富含酚类的提取物，并表征其体外和体内活性

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-03-0119

OAAI

Functional properties of sesame (Sesamum indicum Linn) seed protein fractions

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2021-01-2836

OAAI

Thermoase-hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic)

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2020-08-1023

OAAI

Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2020-07-2123

OAAI

Chemical composition and in vitro antioxidant properties of water-soluble extracts obtained from Bangladesh vegetables

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2020-07-052

OAAI

Enzymatically derived sunflower protein hydrolysate and peptides inhibit NFκB and promote monocyte differentiation to a dendritic cell phenotype

IF9.8

2020-07-0129

PREAI

Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2020-06-1629

OAAI

In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

FOOD HYDROCOLLOIDS

IF12.4

2020-04-0165

PREAI

Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers

IF5

2019-09-1014

OAAI

Identification of bioactive peptides from brewers' spent grain and contribution of Leu/Ile to bioactive potency

JOURNAL OF FUNCTIONAL FOODS

IF4

2019-09-0153

OAAI

Transport, Bioavailability, Safety, and Calmodulin-Dependent-Phosphodiesterase-Inhibitory Properties of Flaxseed-Derived Bioactive Peptides

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-01-1024

PREAI