| Achievements and challenges in improving the nutritional quality of food legumes MC Vaz Patto, R Amarowicz, ANA Aryee, JI Boye, HJ Chung, ... Critical reviews in plant sciences 34 (1-3), 105-143, 2015 | 291 | 2015 |
| Impact of processing on the chemistry and functionality of food proteins ANA Aryee, D Agyei, CC Udenigwe Proteins in food processing, 27-45, 2018 | 213 | 2018 |
| Recovery and utilization of seaweed pigments in food processing ANA Aryee, D Agyei, TO Akanbi Current Opinion in Food Science 19, 113-119, 2018 | 171 | 2018 |
| FTIR determination of free fatty acids in fish oils intended for biodiesel production ANA Aryee, FR Van de Voort, BK Simpson Process Biochemistry 44 (4), 401-405, 2009 | 133 | 2009 |
| Comparative study of the effects of processing on the nutritional, physicochemical and functional properties of lentil ANA Aryee, JI Boye Journal of food processing and preservation 41 (1), e12824, 2017 | 108 | 2017 |
| Lipase fraction from the viscera of grey mullet (Mugil cephalus): Isolation, partial purification and some biochemical characteristics ANA Aryee, BK Simpson, R Villalonga Enzyme and Microbial Technology 40 (3), 394-402, 2007 | 105 | 2007 |
| Prospects of brown seaweed polysaccharides (BSP) as prebiotics and potential immunomodulators CL Okolie, SR CK Rajendran, CC Udenigwe, ANA Aryee, B Mason Journal of Food Biochemistry 41 (5), e12392, 2017 | 90 | 2017 |
| Comparative studies on the yield and quality of solvent-extracted oil from salmon skin ANA Aryee, BK Simpson Journal of Food Engineering 92 (3), 353-358, 2009 | 81 | 2009 |
| Improving nutrition through biofortification–A systematic review KF Ofori, S Antoniello, MM English, ANA Aryee Frontiers in Nutrition 9, 1043655, 2022 | 80 | 2022 |
| Proteins in food processing ANA Aryee, D Agyei, CC Udenigwe Impact of Processing on the Chemistry and Functionality of Food Proteins, 27-45, 2018 | 73 | 2018 |
| Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review CL Okolie, TO Akanbi, B Mason, CC Udenigwe, ANA Aryee Food research international 116, 827-839, 2019 | 67 | 2019 |
| Trends and innovations in the formulation of plant-based foods C Tachie, ID Nwachukwu, ANA Aryee Food Production, Processing and Nutrition 5 (1), 16, 2023 | 65 | 2023 |
| Resurfacing and modernization of edible packaging material technology M Mkandawire, ANA Aryee Current Opinion in Food Science 19, 104-112, 2018 | 65 | 2018 |
| Improving the digestibility of lentil flours and protein isolate and characterization of their enzymatically prepared hydrolysates ANA Aryee, JI Boye International journal of food properties 19 (12), 2649-2665, 2016 | 55 | 2016 |
| Current and emerging trends in the formulation and manufacture of nutraceuticals and functional food products ANA Aryee, JI Boye Nutraceutical and functional food processing technology, 1-63, 2014 | 55 | 2014 |
| Composition, digestibility, and functional properties of yellow pea as affected by processing S Ribéreau, ANA Aryee, S Tanvier, J Han, JI Boye Journal of Food Processing and Preservation 42 (1), e13375, 2018 | 33 | 2018 |
| Byproducts from agriculture and fisheries: Adding value for food, feed, pharma and fuels BK Simpson, AN Aryee, F Toldrá John Wiley & Sons, 2019 | 27 | 2019 |
| Enzymatic transesterification of fats and oils from animal discards to fatty acid ethyl esters for potential fuel use ANA Aryee, BK Simpson, RI Cue, LE Phillip Biomass and Bioenergy 35 (10), 4149-4157, 2011 | 27 | 2011 |
| Detection and deactivation of allergens in food CL Okolie, ANA Aryee, CC Udenigwe Proteins in food processing, 367-387, 2018 | 26 | 2018 |
| Current role of in silico approaches for food enzymes Y Zhang, ANA Aryee, BK Simpson Current Opinion in Food Science 31, 63-70, 2020 | 25 | 2020 |
