| Iron binding characteristics of phenolic compounds: some tentative structure–activity relations S Khokhar, RKO Apenten Food Chemistry 81 (1), 133-140, 2003 | 456 | 2003 |
| A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano) K Duangmal, RKO Apenten Food Chemistry 64 (3), 351-359, 1999 | 353 | 1999 |
| Antibacterial activity of Manuka honey and its components: An overview M Johnston, M McBride, D Dahiya, R Owusu-Apenten, PS Nigam AIMS microbiology 4 (4), 655, 2018 | 202 | 2018 |
| Food protein analysis: quantitative effects on processing R Owusu-Apenten CRC press, 2002 | 192 | 2002 |
| Heat‐induced denaturation and aggregation of β‐lactoglobulin: kinetics of formation of hydrophobic and disulphide‐linked aggregates D Galani, RK Owusu Apenten* International journal of food science & technology 34 (5‐6), 467-476, 1999 | 156 | 1999 |
| A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey AAS Bolanos de la Torre, T Henderson, PS Nigam, RK Owusu-Apenten Food chemistry 174, 119-123, 2015 | 154 | 2015 |
| Correlation between microbial protein thermostability and resistance to denaturation in aqueous: organic solvent two-phase systems RK Owusu, DA Cowan Enzyme and microbial technology 11 (9), 568-574, 1989 | 123 | 1989 |
| Introduction to food chemistry R Owusu-Apenten CRC press, 2004 | 114 | 2004 |
| Antinutritional factors in food legumes and effects of processing S Khokhar, RKO Apenten The role of food, agriculture, forestry and fisheries in human nutrition 4 …, 2003 | 98 | 2003 |
| Factors affecting growth and extracelluar lipase production by Pseudomonas fluorescens 2D A Makhzoum, JS Knapp, RK Owusu Food microbiology 12, 277-290, 1995 | 92 | 1995 |
| Antioxidant and genoprotective activity of selected cucurbitaceae seed extracts and LC–ESIMS/MS identification of phenolic components M Yasir, B Sultana, PS Nigam, R Owusu-Apenten Food chemistry 199, 307-313, 2016 | 89 | 2016 |
| Preparation of fine protein-stabilized water-in-oil-in-water emulsions E Dickinson, J Evison, RK Owusu Food Hydrocolloids 5 (5), 481-485, 1991 | 84 | 1991 |
| Orthokinetic destabilization of a protein-stabilized emulsion by a water-soluble surfactant E Dickinson, RK Owusu, A Williams Journal of the Chemical Society, Faraday Transactions 89 (5), 865-866, 1993 | 80 | 1993 |
| Heat inactivation of lipase from psychrotrophic Pseudomonas fluorescens P38: activation parameters and enzyme stability at low or ultra-high temperatures RK Owusu, A Makhzoum, JS Knapp Food chemistry 44 (4), 261-268, 1992 | 79 | 1992 |
| Chickpea (Cicer arietinum) and other plant-derived protease inhibitor concentrates inhibit breast and prostate cancer cell proliferation in vitro PJ Magee, R Owusu-Apenten, MJ McCann, CI Gill, IR Rowland Nutrition and cancer 64 (5), 741-748, 2012 | 77 | 2012 |
| Controlled release of L-tryptophan and vitamin B2 from model water/oil/water multiple emulsions RK Owusu, Q Zhu, E Dickinson Food Hydrocolloids 6 (5), 443-453, 1992 | 75 | 1992 |
| Synthesis of low molecular weight flavor esters using plant seedling lipases in organic media M Liaquat, RKO Apenten Journal of food science 65 (2), 295-299, 2000 | 72 | 2000 |
| Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability MD Busto, RKO Apenten, DS Robinson, Z Wu, R Casey, RK Hughes Food chemistry 65 (3), 323-329, 1999 | 68 | 1999 |
| The effect of heat-and acid-treatment on the structure of rapeseed albumin (napin) YL Folawiyo, RKO Apenten Food chemistry 58 (3), 237-243, 1997 | 64 | 1997 |
| Stabilization and Partial Purification of a Protease from Ginger Rhizome (Zingiber offinale Roscoe) P Adulyatham, R Owusu‐Apenten Journal of food science 70 (3), C231-C234, 2005 | 60 | 2005 |
Poonam Singh NigamUniversity of Ulster, UKVerified email at ulster.ac.uk
