Rotimi E. Aluko

University of Manitoba — Canada

Biochemistry, Genetics and Molecular Biology · Life Sciences

87h-index25.7kcitations414works5.12yr avg
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Research Topics

Protein Hydrolysis and Bioactive Peptides(221), Proteins in Food Systems(103), Insect Utilization and Effects(85), Biochemical effects in animals(85), Meat and Animal Product Quality(57)

Publications414 total

Nutritional, microbial dynamics, safety modelling and sensory characterization of a beverage obtained from fermented pearl millet-milk mixture
Discover Food·2026Open Access
Pea protein-derived peptides as antagonists of T2R4, T2R7, and T2R14 human bitter taste receptors
Future Foods·2026Open Access
Functional Properties of Enzymatic Food Protein Hydrolysates
Annual Review of Food Science and Technology·2025
Physicochemical properties, in vitro digestion and absorption of bio‑calcium powders derived from Asian seabass gills as affected by bleaching treatment
Food Chemistry·2025
Valorization of proteins from plant and agri-food by-products using emerging food processing technologies (EFPT)
Food Chemistry X·2025Open Access
Membrane fractionation improved the multifunctional properties of fava bean protein hydrolysate
Applied Food Research·2025Open Access
Structural and functional modification of egg white protein with plasma-activated water
Innovative Food Science & Emerging Technologies·2025
Green extraction of undenatured type II collagen from goat cartilage by deep eutectic solvents: An integrated in silico and experimental study
Innovative Food Science & Emerging Technologies·2025
Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges
Food Science & Nutrition·2025· 2 citedOpen Access
Berries: Raspberry, strawberry, blueberry, blackberry, gooseberry, and cranberry
Elsevier eBooks·2025
Contributors
Elsevier eBooks·2025
Identification and In Vitro Evaluation of Milkfish (Chanos chanos) Frame Proteins and Hydrolysates with DPP-IV Inhibitory and Antioxidant Activities
Foods·2025Open Access
Effects of different packaging on dried sword prawn (Parapenaeopsis hardwickii) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis
Food Chemistry X·2025· 1 citedOpen Access
Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions
Food Chemistry X·2025· 1 citedOpen Access
Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods
Food Chemistry X·2025Open Access
Improvement of gelling properties of surimi from threadfin bream (Nemipterus spp.) using saponin
Applied Food Research·2025· 1 citedOpen Access
Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications
Foods·2025Open Access
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
Food Chemistry·2025· 5 cited
Gut-lung axis, probiotics, and prebiotics: insights on dysbiosis, mechanism, and prevention of lung cancer
Frontiers in Nutrition·2025· 5 citedOpen Access
Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage
Food Chemistry X·2025· 2 citedOpen Access
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Frequent Co-authors

Chibuike C. Udenigwe(13), Rong He(7), Abraham T. Girgih(7), Jian Wu(5), Yu Fu(5), Mrinal Samtiya(4), Tejpal Dhewa(4), Sunday A. Malomo(4), Olugbenga P. Soladoye(4), Abayomi P. Adebiyi(3), Xingrong Ju(3), Yuhao Zhang(3), Shuryo Nakai(2), Ifeanyi D. Nwachukwu(2), Peter J.H. Jones(2), Adetayo O. Omoni(2), Kathrine H. Bak(2), Wen‐Chi Hou(2), Dongfang Chao(2), Ananya Rana(1)