| Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics TJ Ashaolu Biomedicine & Pharmacotherapy 130, 110625, 2020 | 248 | 2020 |
| Nanoemulsions for health, food, and cosmetics: a review TJ Ashaolu Environmental Chemistry Letters 19 (4), 3381-3395, 2021 | 195 | 2021 |
| Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review TJ Ashaolu, JO Ashaolu, SAO Adeyeye Journal of Applied Microbiology 130 (3), 677-687, 2021 | 151 | 2021 |
| A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables TJ Ashaolu, A Reale Microorganisms 8 (8), 1176, 2020 | 133 | 2020 |
| Africa and the Nexus of poverty, malnutrition and diseases SAO Adeyeye, TJ Ashaolu, OT Bolaji, TA Abegunde, AO Omoyajowo Critical Reviews in Food Science and Nutrition 63 (5), 641-656, 2023 | 126 | 2023 |
| Applications of soy protein hydrolysates in the emerging functional foods: A review TJ Ashaolu International Journal of Food Science & Technology 55 (2), 421-428, 2020 | 125 | 2020 |
| Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications TJ Ashaolu, K Samborska, CC Lee, M Tomas, E Capanoglu, Ö Tarhan, ... International Journal of Biological Macromolecules 193, 2320-2331, 2021 | 116 | 2021 |
| A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety TJ Ashaolu, I Khalifa, MA Mesak, JM Lorenzo, MA Farag Critical Reviews in Food Science and Nutrition 63 (19), 3538-3555, 2023 | 101 | 2023 |
| Artificial intelligence in social media MNO Sadiku, TJ Ashaolu, A Ajayi-Majebi, SM Musa International Journal of Scientific Advances 2 (1), 15-20, 2021 | 83 | 2021 |
| A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives TJ Ashaolu International Journal of Food Science & Technology 54 (8), 2511-2519, 2019 | 80 | 2019 |
| Food industry: An introduction MNO Sadiku, SM Musa, TJ Ashaolu International Journal of Trend in Scientific Research and Development 3 (4 …, 2019 | 79 | 2019 |
| Fabricating a Pickering stabilizer from okara dietary fibre particulates by conjugating with soy protein isolate via Maillard reaction TJ Ashaolu, G Zhao Foods 9 (2), 143, 2020 | 70 | 2020 |
| Whey proteins and peptides in health-promoting functions–A review C Zhao, N Chen, TJ Ashaolu International Dairy Journal 126, 105269, 2022 | 69 | 2022 |
| Antioxidative peptides derived from plants for human nutrition: their production, mechanisms and applications TJ Ashaolu European food research and technology 246, 853-865, 2020 | 69 | 2020 |
| Bioactivity and safety of whey peptides C Zhao, TJ Ashaolu Lwt 134, 109935, 2020 | 58 | 2020 |
| Soy bioactive peptides and the gut microbiota modulation TJ Ashaolu Applied microbiology and biotechnology 104, 9009-9017, 2020 | 58 | 2020 |
| Health applications of soy protein hydrolysates TJ Ashaolu International Journal of Peptide Research and Therapeutics 26 (4), 2333-2343, 2020 | 55 | 2020 |
| Applications of nano‐materials in food packaging: A review SAO Adeyeye, TJ Ashaolu Journal of Food Process Engineering 44 (7), e13708, 2021 | 52 | 2021 |
| Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods TJ Ashaolu, JO Ashaolu International Journal of Gastronomy and Food Science 22, 100273, 2020 | 49 | 2020 |
| Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate TJ Ashaolu, B Saibandith, CT Yupanqui, S Wichienchot International Journal of Food Science & Technology 54 (1), 141-148, 2019 | 48 | 2019 |