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| 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 | 601 | 2006 |
| Health benefits of polyphenols: A concise review A Rana, M Samtiya, T Dhewa, V Mishra, RE Aluko Journal of Food Biochemistry 46 (10), e14264, 2022 | 482 | 2022 |
| Modification of plant proteins for improved functionality: A review FU Akharume, RE Aluko, AA Adedeji Comprehensive Reviews in Food Science and Food Safety 20 (1), 198-224, 2021 | 442 | 2021 |
| Potential of resveratrol in anticancer and anti-inflammatory therapy CC Udenigwe, VR Ramprasath, RE Aluko, PJH Jones Nutrition reviews 66 (8), 445-454, 2008 | 415 | 2008 |
| Potential health benefits of plant food-derived bioactive components: An overview M Samtiya, RE Aluko, T Dhewa, JM Moreno-Rojas Foods 10 (4), 839, 2021 | 413 | 2021 |
| Soybean foods and their benefits: potential mechanisms of action AO Omoni, RE Aluko Nutrition reviews 63 (8), 272-283, 2005 | 406 | 2005 |
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| Antihypertensive peptides from food proteins RE Aluko Annual review of food science and technology 6 (1), 235-262, 2015 | 387 | 2015 |
| Functional and bioactive properties of quinoa seed protein hydrolysates RE Aluko, E Monu Journal of Food Science 68 (4), 1254-1258, 2003 | 385 | 2003 |
| 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 | 383 | 2005 |
| Structural and functional properties of food protein‐derived antioxidant peptides ID Nwachukwu, RE Aluko Journal of food biochemistry 43 (1), e12761, 2019 | 381 | 2019 |
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| 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 | 314 | 2011 |
| Structural and functional properties of hemp seed protein products SA Malomo, R He, RE Aluko Journal of food science 79 (8), C1512-C1521, 2014 | 261 | 2014 |
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