| Protein oxidation in processed meat: Mechanisms and potential implications on human health OP Soladoye, ML Juárez, JL Aalhus, P Shand, M Estévez Comprehensive Reviews in Food Science and Food Safety 14 (2), 106-122, 2015 | 499 | 2015 |
| Red beetroot betalains: Perspectives on extraction, processing, and potential health benefits Y Fu, J Shi, SY Xie, TY Zhang, OP Soladoye, RE Aluko Journal of Agricultural and Food Chemistry 68 (42), 11595-11611, 2020 | 149 | 2020 |
| Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity Y Fu, Y Zhang, OP Soladoye, RE Aluko Critical reviews in food science and nutrition 60 (20), 3429-3442, 2020 | 136 | 2020 |
| Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon OP Soladoye, P Shand, MER Dugan, C Gariépy, JL Aalhus, M Estévez, ... Food Research International 99, 660-669, 2017 | 120 | 2017 |
| Insights into formation, detection and removal of the beany flavor in soybean protein B Wang, Q Zhang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Fu, ... Trends in Food Science & Technology 112, 336-347, 2021 | 95 | 2021 |
| Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review A Sun, W Wu, OP Soladoye, RE Aluko, KH Bak, Y Fu, Y Zhang Food Research International 151, 110823, 2022 | 94 | 2022 |
| Health risks of food oxidation M Estévez, Z Li, OP Soladoye, T Van-Hecke Advances in food and nutrition research 82, 45-81, 2017 | 63 | 2017 |
| Pork belly quality, bacon properties and recent consumer trends PO Soladoye, PJ Shand, JL Aalhus, C Gariépy, M Juárez Canadian Journal of Animal Science 95 (3), 325-340, 2015 | 55 | 2015 |
| Towards potato protein utilisation: Insights into separation, functionality and bioactivity of patatin Y Fu, WN Liu, OP Soladoye International journal of food science & technology 55 (6), 2314-2322, 2020 | 48 | 2020 |
| Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers Z Pietrasik, M Sigvaldson, OP Soladoye, NJ Gaudette Meat Science 161, 107974, 2020 | 45 | 2020 |
| Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity J Luo, X Yao, OP Soladoye, Y Zhang, Y Fu Lwt 155, 112978, 2022 | 41 | 2022 |
| Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity Y Fu, W Liu, OP Soladoye LWT 150, 111968, 2021 | 40 | 2021 |
| Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect B Yu, W Wu, B Wang, N Zhang, KH Bak, OP Soladoye, RE Aluko, Y Zhang, ... Food Chemistry 374, 131776, 2022 | 37 | 2022 |
| Deep eutectic solvents as new media for green extraction of food proteins: Opportunity and challenges Y Zhou, W Wu, N Zhang, OP Soladoye, Y Zhang, Y Fu Food Research International 161, 111842, 2022 | 33 | 2022 |
| Accuracy of dual energy X-ray absorptiometry (DXA) in assessing carcass composition from different pig populations OP Soladoye, ÓL Campos, JL Aalhus, C Gariépy, P Shand, M Juárez Meat science 121, 310-316, 2016 | 32 | 2016 |
| Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review Y Lu, J Wang, OP Soladoye, RE Aluko, Y Fu, Y Zhang Trends in Food Science & Technology 113, 301-314, 2021 | 31 | 2021 |
| Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function B Le, B Yu, MS Amin, R Liu, N Zhang, OP Soladoye, RE Aluko, Y Zhang, ... Trends in Food Science & Technology 129, 657-666, 2022 | 27 | 2022 |
| A Review of sensory and consumer-related factors influencing the acceptance of red meats from alternative animal species IO Popoola, PO Soladoye, NJ Gaudette, WV Wismer Food Reviews International 38 (sup1), 266-285, 2022 | 26 | 2022 |
| Compositional and dimensional factors influencing pork belly firmness OP Soladoye, B Uttaro, S Zawadski, MER Dugan, C Gariépy, JL Aalhus, ... Meat science 129, 54-61, 2017 | 24 | 2017 |
| Use of native pea starches as an alternative to modified corn starch in low-fat bologna Z Pietrasik, OP Soladoye Meat Science 171, 108283, 2021 | 21 | 2021 |
Yu FuVerified email at swu.edu.cn
