Apollinaire Tsopmo
Cited by
Cited by
Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals
R Esfandi, ME Walters, A Tsopmo
Heliyon 5 (4), 2019
Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides
D Agyei, A Tsopmo, CC Udenigwe
Analytical and Bioanalytical Chemistry 410, 3463-3472, 2018
Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)
JP Kamdem, AE Duarte, KRR Lima, JBT Rocha, W Hassan, LM Barros, ...
Food chemistry 294, 448-457, 2019
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
IC Ohanenye, A Tsopmo, CECC Ejike, CC Udenigwe
Trends in Food Science & Technology 101, 213-222, 2020
Potential of food hydrolyzed proteins and peptides to chelate iron or calcium and enhance their absorption
ME Walters, R Esfandi, A Tsopmo
Foods 7 (10), 172, 2018
Evaluation of antioxidant capacity and aroma quality of breast milk
W Li, FS Hosseinian, A Tsopmo, JK Friel, T Beta
Nutrition 25 (1), 105-114, 2009
Tryptophan released from mother's milk has antioxidant properties
A Tsopmo, BW Diehl-Jones, RE Aluko, DD Kitts, I Elisia, JK Friel
Pediatric Research 66 (6), 614-618, 2009
Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions
R Hitayezu, MM Baakdah, J Kinnin, K Henderson, A Tsopmo
Journal of Cereal Science 63, 35-40, 2015
Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran
R Alrahmany, A Tsopmo
Food Chemistry 132 (1), 413-418, 2012
Novel anti-oxidative peptides from enzymatic digestion of human milk
A Tsopmo, A Romanowski, L Banda, JC Lavoie, H Jenssen, JK Friel
Food Chemistry 126 (3), 1138-1143, 2011
Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates
S Jodayree, JC Smith, A Tsopmo
Food research international 46 (1), 69-75, 2012
Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties
R Esfandi, WG Willmore, A Tsopmo
Food chemistry 279, 49-57, 2019
Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities
R Alrahmany, TJ Avis, A Tsopmo
Food research international 52 (2), 568-574, 2013
Proanthocyanidin profile and ORAC values of Manitoba berries, chokecherries, and seabuckthorn
FS Hosseinian, W Li, AW Hydamaka, A Tsopmo, L Lowry, J Friel, T Beta
Journal of Agricultural and Food Chemistry 55 (17), 6970-6976, 2007
Anti-plasmodial sesquiterpenoids from the African Reneilmia cincinnata
MHK Tchuendem, JA Mbah, A Tsopmo, JF Ayafor, O Sterner, CC Okunjic, ...
Phytochemistry 52 (6), 1095-1099, 1999
Antioxidant activity of oat proteins derived peptides in stressed hepatic HepG2 cells
Y Du, R Esfandi, WG Willmore, A Tsopmo
Antioxidants 5 (4), 39, 2016
Trypanocidal Diarylheptanoids from Aframomum letestuianum
P Kamnaing, A Tsopmo, EA Tanifum, MHK Tchuendem, P Tane, JF Ayafor, ...
Journal of Natural Products 66 (3), 364-367, 2003
Vernoguinosterol and vernoguinoside, trypanocidal stigmastane derivatives from Vernonia guineensis (Asteraceae)
AT Tchinda, A Tsopmo, P Tane, JF Ayafor, JD Connolly, O Sterner
Phytochemistry 59 (4), 371-374, 2002
Urea derivatives from Pentadiplandra brazzeana
A Tsopmo, D Ngnokam, D Ngamga, JF Ayafor, O Sterner
Journal of natural products 62 (10), 1435-1436, 1999
Pepsin digested oat bran proteins: separation, antioxidant activity, and identification of new peptides
A Vanvi, A Tsopmo
Journal of Chemistry 2016, 2016
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