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Natural 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.Food Science & Nutrition|December 1, 2017
Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolatesDavid O Iyenagbe, Sunday A Malomo, Atinuke O Idowu, et al.Food Science & Nutrition|September 15, 2016
Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant propertiesOluwatoyin M A Ogundele, Olugbenga O Awolu, Adebanjo A Badejo, et al.Journal of Genetics|April 5, 2019
Transcriptome profiling of four candidate milk genes in milk and tissue samples of temperate and tropical cattleOlanrewaju B Morenikeji, Mabel O Akinyemi, Mathew Wheto, 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 2