Philip Soladoye
机构: Agriculture and Agri-Food Canada
每年引用次数
引用次数
引用: 1,967
H-指数: 22
I10-指数 : 26
出版物: 59
Performance of near-infrared spectroscopy in pork shoulder as a predictor for pork belly softness
Olugbenga Philip Soladoye , Stephanie Lam , Nuria Prieto Benavides , B. Uttaro
Canadian Journal of Animal Science 1 -4
2020
Enzymatic modification of plant proteins for improved functional and bioactive properties
Oladipupo Odunayo Olatunde , Iyiola Olayinka Owolabi , Olamide Sulaimon Fadairo , Anujit Ghosal
Food and Bioprocess Technology 16 ( 6) 1216 -1234
20
2023
Oxidative and enzymatic factors affecting meat spoilage
Olugbenga Philip Soladoye , Jennifer Aalhus , Michael Dugan
Elsevier 340 -351
7
2024
Performance of near-infrared (NIR) spectroscopy in pork shoulder as a predictor for pork belly softness
Stephanie Lam , Olugbenga Philip Soladoye , Nuria Prieto Benavides , B Uttaro
Canadian Journal of Animal Science ( ja)
6
2020
Predicting the physicochemical properties of pork belly and the effect of cooking and storage conditions on bacon sensory and chemical characteristics
Olugbenga Philip Soladoye
University of Saskatchewan
3
2017
Meat and Meat Products Processing
Olugbenga Philip Soladoye
De Gruyter 1 127 -152
1
2021
Insights into formation, detection and removal of the beany flavor in soybean protein
Rotimi E. Aluko , Olugbenga P. Soladoye , Kathrine H. Bak , Yuhao Zhang
Trends in Food Science and Technology 112 336 -347
2021
Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review
Rotimi E. Aluko , Olugbenga P. Soladoye , Yuhao Zhang , Yu Fu
Trends in Food Science and Technology 113 301 -314
14
2021
Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits.
Yu Fu , Jia Shi , Si-Yi Xie , Ting-Yi Zhang
Journal of Agricultural and Food Chemistry 68 ( 42) 11595 -11611
72
2020
Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin
Yu Fu , Wan‐Ning Liu , Olugbenga P. Soladoye
International Journal of Food Science and Technology 55 ( 6) 2314 -2322
21
2020
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Yu Fu , Yuhao Zhang , Olugbenga P. Soladoye , Rotimi E. Aluko
Critical Reviews in Food Science and Nutrition 60 ( 20) 3429 -3442
80
2020
Health Risks of Food Oxidation.
Mario Estévez , Zhuqing Li , Olugbenga P. Soladoye , Thomas Van-Hecke
Advances in food and nutrition research 82 45 -81
19
2017
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
Ao Sun , Wei Wu , Olugbenga P Soladoye , Rotimi E Aluko
Food Research International 151 110823
37
2022
Exploring the prospects of the fifth quarter in the 21st century
Philip O Soladoye , Manuel Juárez , Mario Estévez , Yu Fu
Comprehensive Reviews in Food Science and Food Safety 21 ( 2) 1439 -1461
9
2022
A Review of sensory and consumer-related factors influencing the acceptance of red meats from alternative animal species
Ibironke O Popoola , Philip O Soladoye , Nicole J Gaudette , Wendy V Wismer
Food Reviews International 38 ( sup1) 266 -285
28
2022
A study of the sensory attributes of flours and crackers made from sprouted and unsprouted faba beans
Rami Akkad , Amanda Buchko , Philip O Soladoye , Jay Han
LWT 179 114650 -114650
5
2023
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su , Bei Le , Wei Zhang , Kathrine H Bak
Food Research International 114351 -114351
2
2024
Corrigendum to" Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins"[Food Res. Int. 186 (2024) 114351].
Tianyu Su , Bei Le , Wei Zhang , Kathrine H Bak
Food Research International (Ottawa, Ont.) 188 114472 -114472
2024
Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Philip Soladoye , Yuliya Hrynets , Mirko Betti , Zeb Pietrasik
Polish Journal of Food and Nutrition Sciences 71 ( 4) 411 -421
1
2021
Prediction of carcass composition and meat and fat quality using sensing technologies: A review
Patricia LA Leighton , Jose Segura , Stephanie Lam , Marcel Marcoux
Meat and Muscle Biology 5 ( 3)
9
2022