| 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 | 199 | 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 T Henderson, PS Nigam, RK Owusu-Apenten Food chemistry 174, 119-123, 2015 | 153 | 2015 |
| Introduction to food chemistry R Owusu-Apenten CRC press, 2004 | 114 | 2004 |
| 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 |
| 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 |
| 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 |
| Purification and properties of lipase from Pseudomonas fluorescens strain 2D A Makhzoum, RK Owusu-Apenten, JS Knapp International Dairy Journal 6 (5), 459-472, 1996 | 60 | 1996 |
| Colorimetric analysis of protein sulfhydyl groups in milk: applications and processing effects R Owusu-Apenten Critical Reviews in Food Science and Nutrition 45 (1), 1-23, 2005 | 52 | 2005 |
| Structure and functional properties of modified threadfin bream sarcoplasmic protein N Krasaechol, R Sanguandeekul, K Duangmal, RK Owusu-Apenten Food Chemistry 107 (1), 1-10, 2008 | 47 | 2008 |
| Evaluation of a sulphydryl–disulphide exchange index (SEI) for whey proteins—β-lactoglobulin and bovine serum albumin RK Owusu-Apenten, C Chee, OP Hwee Food chemistry 83 (4), 541-545, 2003 | 33 | 2003 |
| Manuka honey-induced cytotoxicity against MCF7 breast cancer cells is correlated to total phenol content and antioxidant power I Portokalakis, HIM Yusof, DF Ghanotakis, PS Nigam, RK Owusu-Apenten Journal of Advances in Biology and Biotechnology 8 (2), 1-10, 2016 | 30 | 2016 |
| Testing protein functionality. RK Owusu-Apenten Proteins in food processing, 217-244, 2004 | 25 | 2004 |
| Rapid colorimetric determination of methylglyoxal equivalents for Manuka honey TH Kwok, G Kirkpatrick, HI Yusof, I Portokalakis, PS Nigam, ... SCIENCEDOMAIN International, 2016 | 19 | 2016 |
| The Udy method R Owusu-Apenten Food Protein Analysis, 109-149, 2002 | 17 | 2002 |
| A three-state heat-denaturation of bovine α-lactalbumin RKO Apenten Food Chemistry 52 (2), 131-133, 1995 | 17 | 1995 |
| A frap assay at pH 7 unveils extra antioxidant activity from green, black, white and rooibos tea but not apple tea RK Owusu-Apenten, CW Wong, WSM Cheung, YY Lau, ... Verizona publisher, 2015 | 16 | 2015 |
| Bioactive peptides: applications for improving nutrition and health R Owusu-Apenten CRC Press, 2010 | 16 | 2010 |
| Effect of alkali dipping on dough and final product quality N Yao, R Owusu‐Apenten, L Zhu, K Seetharaman Journal of food science 71 (3), C209-C215, 2006 | 15 | 2006 |
