| Red beetroot betalains: Perspectives on extraction, processing, and potential health benefits Y Fu, J Shi, SY Xie, TY Zhang, OP Soladoye, RE Aluko Journal of Agricultural and Food Chemistry 68 (42), 11595-11611, 2020 | 201 | 2020 |
| Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma Y Fu, J Liu, ET Hansen, WLP Bredie, R Lametsch Food Chemistry 257, 163-171, 2018 | 172 | 2018 |
| Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity Y Fu, Y Zhang, OP Soladoye, RE Aluko Critical reviews in food science and nutrition 60 (20), 3429-3442, 2020 | 167 | 2020 |
| Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review A Sun, W Wu, OP Soladoye, RE Aluko, KH Bak, Y Fu, Y Zhang Food Research International 151, 110823, 2022 | 161 | 2022 |
| HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu Y Yang, B Wang, Y Fu, Y Shi, F Chen, H Guan, L Liu, C Zhang, P Zhu, ... Food Chemistry 346, 128880, 2021 | 152 | 2021 |
| Insights into formation, detection and removal of the beany flavor in soybean protein B Wang, Q Zhang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Fu, ... Trends in Food Science & Technology 112, 336-347, 2021 | 138 | 2021 |
| Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges Y Fu, M Therkildsen, RE Aluko, R Lametsch Critical Reviews in Food Science and Nutrition 59 (13), 2011-2027, 2019 | 129 | 2019 |
| Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions Y Fu, JF Young, MM Løkke, R Lametsch, RE Aluko, M Therkildsen Journal of Functional Foods 24, 196-206, 2016 | 118 | 2016 |
| Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle W Wu, XG Gao, Y Dai, Y Fu, XM Li, RT Dai Food Research International 72, 98-105, 2015 | 107 | 2015 |
| Enzyme inhibition kinetics and molecular interactions of patatin peptides with angiotensin I-converting enzyme and renin Y Fu, AM Alashi, JF Young, M Therkildsen, RE Aluko International journal of biological macromolecules 101, 207-213, 2017 | 95 | 2017 |
| Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage W Wu, QQ Yu, Y Fu, XJ Tian, F Jia, XM Li, RT Dai Journal of Proteomics 147, 108-118, 2016 | 92 | 2016 |
| Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review Y Fu, J Chen, KH Bak, R Lametsch International Journal of Food Science & Technology 54 (4), 978-986, 2019 | 90 | 2019 |
| Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: Insights into inhibitory mechanism and transepithelial transport Y Fu, JF Young, MK Rasmussen, TK Dalsgaard, R Lametsch, RE Aluko, ... Food Research International 89, 373-381, 2016 | 88 | 2016 |
| Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism C Li, Y Fu, H Dai, Q Wang, R Gao, Y Zhang Food Science and Human Wellness 11 (2), 218-229, 2022 | 83 | 2022 |
| Bioactive peptides in beef: Endogenous generation through postmortem aging Y Fu, JF Young, M Therkildsen Meat Science 123, 134-142, 2017 | 81 | 2017 |
| In vitro responses of hFOB1. 19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis Y Fu, XH Zhao Journal of Functional Foods 5 (1), 279-288, 2013 | 77 | 2013 |
| Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function B Le, B Yu, MS Amin, R Liu, N Zhang, OP Soladoye, RE Aluko, Y Zhang, ... Trends in Food Science & Technology 129, 657-666, 2022 | 71 | 2022 |
| Towards potato protein utilisation: Insights into separation, functionality and bioactivity of patatin Y Fu, WN Liu, OP Soladoye International Journal of Food Science & Technology 55 (6), 2314-2322, 2020 | 67 | 2020 |
| Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship Y Fu, J Liu, W Zhang, SS Wæhrens, M Tøstesen, ET Hansen, WLP Bredie, ... Food Chemistry 306, 125613, 2020 | 65 | 2020 |
| Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity J Luo, X Yao, OP Soladoye, Y Zhang, Y Fu Lwt 155, 112978, 2022 | 62 | 2022 |
Philip SoladoyeAgriculture and Agri-Food CanadaVerified email at usask.ca