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Critical Reviews in Food Science and Nutrition|November 13, 2015
Probiotic potentials of cereal-based beveragesVictor N Enujiugha, Adebanjo A BadejoFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 3, 2021
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake floursMargaret A Olorunfemi, Olugbenga O Awolu, Victor N EnujiughaNatural Product Communications|January 12, 2016
Combination of Antioxidants from Different Sources Could Offer Synergistic Benefits: A Case Study of Tea and Ginger BlendSolomon A Makanjuola, Victor N Enujiugha, Olufunmilayo S Omoba, et al.Journal of Food Biochemistry|October 17, 2022
Pigeon pea penta- and hexapeptides with antioxidant properties also inhibit renin and angiotensin-I-converting enzyme activitiesAderonke I Olagunju, Adeola M Alashi, Olufunmilayo S Omoba, et al.Food Science & Nutrition|October 24, 2018
Antioxidant properties, ACE/renin inhibitory activities of pigeon pea hydrolysates and effects on systolic blood pressure of spontaneously hypertensive ratsAderonke I Olagunju, Olufunmilayo S Omoba, Victor N Enujiugha, et al.Journal of Food Biochemistry|August 11, 2020
Thermoase-hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic)Aderonke I Olagunju, Olufunmilayo S Omoba, Victor N Enujiugha, et al.Pageof 1