All Stories

  1. Vitamin D Focused Approach to Nutritional Therapy for the Management of SARS-CoV-2 Pandemic: A Review

    Article • Current Nutrition & Food Science, February 2023, Bentham Science Publishers

    Dr Rotimi Aluko

  2. Anticancer and antiproliferative properties of food-derived protein hydrolysates and peptides

    Article • Journal of Food Bioactives, September 2019, Tsinghua University Press

    Dr Rotimi Aluko

  3. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes

    Article • Journal of Food Biochemistry, October 2018, Wiley

    Dr Rotimi Aluko

  4. Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates

    Article • Journal of Food Bioactives, September 2018, Tsinghua University Press

    Dr Rotimi Aluko

  5. Food protein-derived renin-inhibitory peptides: in vitro and in vivo properties

    Article • Journal of Food Biochemistry, September 2018, Wiley

    Dr Rotimi Aluko

  6. Antioxidant properties, ACE/renin inhibitory activities of pigeon pea hydrolysates and effects on systolic blood pressure of spontaneously hypertensive rats

    Article • Food Science & Nutrition, August 2018, Wiley

    Dr Rotimi Aluko, Dr Olufunmilayo Sade Omoba

  7. Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis ) and blanched Pigeon pea (Cajanus cajan )

    Article • Food Science & Nutrition, August 2018, Wiley

    Dr Rotimi Aluko, Dr Olufunmilayo Sade Omoba

  8. Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread

    Article • Journal of Food Biochemistry, August 2018, Wiley

    Dr Rotimi Aluko

  9. Influence of nitrogen fertilizer micro-dosing on phenolic content, antioxidant, and anticholinesterase properties of aqueous extracts of three tropical leafy vegetables

    Article • Journal of Food Biochemistry, June 2018, Wiley

    Dr Rotimi Aluko

  10. Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

    Article • International Journal of Food Science & Technology, May 2018, Wiley

    Dr Rotimi Aluko

  11. Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

    Article • Journal of the American Oil Chemists Society, April 2018, Wiley

    Dr Rotimi Aluko

  12. Antihypertensive effect of aqueous polyphenol extracts of Amaranthusviridis and Telfairiaoccidentalis leaves in spontaneously hypertensive rats

    Article • Journal of Food Bioactives, March 2018, Tsinghua University Press

    Dr Rotimi Aluko

  13. A brief review on emerging trends in global polyphenol research

    Article • Journal of Food Biochemistry, February 2018, Wiley

    Dr Rotimi Aluko

  14. Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges

    Article • Critical Reviews in Food Science and Nutrition, February 2018, Taylor & Francis

    Dr Rotimi Aluko

  15. Structural and functional characterization of legume seed ferritin concentrates

    Article • Journal of Food Biochemistry, January 2018, Wiley

    Dr Rotimi Aluko

  16. The role of omega-3 fatty acids in skeletal muscle anabolism, strength, and function in healthy and diseased states

    Article • Journal of Food Biochemistry, September 2017, Wiley

    Dr Rotimi Aluko

  17. Antihypertensive and bovine plasma oxidation-inhibitory activities of spent hen meat protein hydrolysates

    Article • Journal of Food Biochemistry, April 2017, Wiley

    Dr Rotimi Aluko

  18. Extraction Optimization and Antioxidant Properties of African Eggplant (Solanum macrocarpon) Leaf Polyphenols

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dr Rotimi Aluko

  19. Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals

    Article • Journal of the Science of Food and Agriculture, December 2016, Wiley

    Dr Rotimi Aluko, Abimbola ARISE

  20. Modulation of the secondary and tertiary structures of African yam bean (Sphenostylis stenocarpa)seed globulins, albumins and protein concentrate by pH and NaCl

    Article • Journal of Food Biochemistry, September 2016, Wiley

    Dr Rotimi Aluko

  21. Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Dr Rotimi Aluko

  22. Editorial: Building on Existing Strength

    Article • Journal of Food Biochemistry, May 2016, Wiley

    Dr Rotimi Aluko

  23. Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats

    Article • Journal of Food Science, April 2016, Wiley

    Dr Rotimi Aluko

  24. Antihypertensive Peptides from Food Proteins

    Article • Annual Review of Food Science and Technology, April 2015, Annual Reviews

    Dr Rotimi Aluko

  25. Structural and Functional Properties of Hemp Seed Protein Products

    Article • Journal of Food Science, July 2014, Wiley

    Dr Rotimi Aluko

  26. Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides

    Article • Journal of Functional Foods, January 2014, Elsevier

    Dr Rotimi Aluko

  27. Purification and hypotensive activity of rapeseed protein-derived renin and angiotensin converting enzyme inhibitory peptides

    Article • Journal of Functional Foods, April 2013, Elsevier

    Dr Rotimi Aluko

  28. Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions

    Article • Journal of Functional Foods, January 2013, Elsevier

    Dr Rotimi Aluko