Recent articles in scientific journals
Prajoko, Y. W.; Qhabibi, F. R.; Gerardo, T. S.; Kizzandy, K.; Tanjaya, K.; Willyanto, S. E.; Permatasari, H. K.; Surya, R.; Mayulu, N.; Taslim, N. A.; Tjandrawinata, R. R.; Syahputra, R. A.; Tallei, T. E.; Tsopmo, A.; Kim, B.; Kurniawan, R.; Nurkolis, F. Revealing Novel Source of Breast Cancer Inhibitors from Seagrass Enhalus Acoroides: In Silico and In Vitro Studies. Molecules 2024, 29 (5), 1082. https://doi.org/10.3390/molecules29051082.
Mahamat Djamalladine, D.; Mabou, F. D.; Feugap Tsamo, D. L.; Tamokou, J.-D.-D.; Voutquenne-Nazabadioko, L.; Tsopmo, A.; Ngnokam, D. New Triterpenoid Saponin from the Aerial Part of Abrus Canescens Welw Ex. Bak. (Fabaceae) and Their Antibacterial Activities. Natural Product Research 2024, 0 (0), 1–12. https://doi.org/10.1080/14786419.2023.2301682.
Taslim, N. A.; Yusuf, M.; Ambari, A. M.; Del Rosario Puling, I. M.; Ibrahim, F. Z.; Hardinsyah, H.; Kurniawan, R.; Gunawan, W. B.; Mayulu, N.; Joseph, V. F. F.; Sabrina, N.; Rizal, M.; Tallei, T. E.; Kim, B.; Tsopmo, A.; Nurkolis, F. Anti-Inflammatory, Antioxidant, Metabolic and Gut Microbiota Modulation Activities of Probiotic in Cardiac Remodeling Condition: Evidence from Systematic Study and Meta-Analysis of Randomized Controlled Trials. Probiotics & Antimicro. Prot. 2023, 15 (4), 1049–1061. https://doi.org/10.1007/s12602-023-10105-2.
Sinze Metiave, A. A.; Tedonkeu, A. T.; Tamokou, J.-D.-D.; Nanfack, A. R. D.; Matsuete-Takongmo, G.; Kamtcha Wetadieu, D.; Tsopmo, A.; Tene, M. Antibacterial Stigmastane-Type Steroids and Other Constituents from the Leaves of Vernonia Glabra (Steetz) Vatke (Asteraceae). Natural Product Research 2023, 0 (0), 1–15. https://doi.org/10.1080/14786419.2023.2278756.
Sharma, S.; Pradhan, R.; Manickavasagan, A.; Tsopmo, A.; Thimmanagari, M.; Dutta, A. Corn Distillers Solubles by Two-Step Proteolytic Hydrolysis as a New Source of Plant-Based Protein Hydrolysates with ACE and DPP4 Inhibition Activities. Food Chemistry 2023, 401. https://doi.org/10.1016/j.foodchem.2022.134120.
Salamou, N. A.; Jean-de-Dieu, T.; Emmanuel, S. F.; Germaine, M. T.; Gabin, B. M. T.; Simon, P. F. W.; Tsopmo, A.; Jules-Roger, K. Synthesis, Characterization, and Antibacterial Activity of a New Poly Azo Compound Containing N-Arylsuccinimid and Dibenzobarrelene Moieties. Heterocycl. Commun. 2023, 29 (1). https://doi.org/10.1515/hc-2022-0157.
Nurkolis, F.; Taslim, N. A.; Subali, D.; Kurniawan, R.; Hardinsyah, H.; Gunawan, W. B.; Kusuma, R. J.; Yusuf, V. M.; Pramono, A.; Kang, S.; Mayulu, N.; Syauki, A. Y.; Tallei, T. E.; Tsopmo, A.; Kim, B. Dietary Supplementation of Caulerpa Racemosa Ameliorates Cardiometabolic Syndrome via Regulation of PRMT-1/DDAH/ADMA Pathway and Gut Microbiome in Mice. Nutrients 2023, 15 (4), 909. https://doi.org/10.3390/nu15040909.
Mokolensang, J. F.; Manu, L.; Gunawan, W. B.; Simatupang, M. F.; Yudisthira, D.; Farradisya, S.; Al Mahira, M. F. N.; Samtiya, M.; Tsopmo, A.; Nurkolis, F. Incorporation of Macroalgae to Fish Feed Lowers Allergenic Properties in Fish: An Opinion Study. J. Agric. Food Res. 2023, 14, 100777. https://doi.org/10.1016/j.jafr.2023.100777.
Li, C.; Xu, W.; Zhang, X.; Cui, X.; Tsopmo, A.; Li, J. Antioxidant Peptides Derived from Millet Bran Promote Longevity and Stress Resistance in Caenorhabditis Elegans. Plant Foods Hum. Nutr. 2023. https://doi.org/10.1007/s11130-023-01100-7.
Tsemeugne, J.; Bah, Y. A.; Dzoyem, J. P.; Ndefongang, J. N.; Famuyide, I. M.; McGaw, L. J.; Nangmo, P. K.; Ouahouo, B. M. W.; Mkounga, P.; Edwards, G.; Simon, P. F. W.; Tsopmo, A.; Sopbué, E. F.; Nkengfack, A. E. Synthesis and Anticancer Activity Evaluation of Some New 1,2,3,5-Tetrazine Derivatives Attached to Benzothiazole Moiety. Arkivoc 2022, 2022 (9), 73–89. https://doi.org/10.24820/ark.5550190.p011.866.
Salindeho, N.; Mokolensang, J. F.; Manu, L.; Taslim, N. A.; Nurkolis, F.; Gunawan, W. B.; Yusuf, M.; Mayulu, N.; Tsopmo, A. Fish Scale Rich in Functional Compounds and Peptides: A Potential Nutraceutical to Overcome Undernutrition. Front. Nutr. 2022, 9, 1072370. https://doi.org/10.3389/fnut.2022.1072370.
Tsafack, P. B.; Li, C.; Tsopmo, A. Food Peptides, Gut Microbiota Modulation, and Antihypertensive Effects. Molecules 2022, 27 (24), 8806. https://doi.org/10.3390/molecules27248806.
Campos Espinosa, G. Y., Dörr de Quadros, P., Fulthorpe, R. R., & Tsopmo, A. (2022). Vitamin contents and antioxidant capacity of hydroponic grown sweet basil inoculated with endophytic bacteria. Frontiers in Sustainable Food Systems, 6. https://doi.org/10.3389/fsufs.2022.954956
Campos Espinosa, G. Y., Udenigwe, C. C., & Tsopmo, A. (2022). Inhibition of low‐density lipoprotein oxidation, antioxidative and bile acid‐binding capacities of hydrolyzed proteins from carbohydrase‐treated oat bran. Journal of Food Biochemistry, 46(3), e13675. https://doi.org/10.1111/jfbc.13675
Esfandi, R., Seidu, I., Willmore, W., & Tsopmo, A. (2022). Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides. Journal of Food Biochemistry, 46(4), e13762. https://doi.org/10.1111/jfbc.13762
Permatasari, H. K., Nurkolis, F., Gunawan, W. B., Yusuf, V. M., Yusuf, M., Kusuma, R. J., Sabrina, N., Muharram, F. R., Taslim, N. A., Mayulu, N., Hardinsyah, H., & Tsopmo, A. (2022). Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha. Current Research in Food Science, 5, 1251–1265. https://doi.org/10.1016/j.crfs.2022.08.005
Meli, A. S., Mabou, F. D., Ngnokam, C. D. J., Kembou, A. J. N., Tamokou, J.-D.-D., Matsuete, G. T., Voutquenne-Nazabadioko, L., Tsopmo, A., & Ngnokam, D. (2022). Two new antimicrobial steroids and other constituents from the whole plant of Ludwigia abyssinica. Phytochemistry Letters, 52, 27–32. https://doi.org/10.1016/j.phytol.2022.09.002
Tsafack, P. B., & Tsopmo, A. (2022). Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon, 8(9). https://doi.org/10.1016/j.heliyon.2022.e10456
Tsopmo, A., & Hosseinian, F. (2022). Antioxidants in functional foods. Journal of Food Biochemistry, 46(4). https://doi.org/10.1111/jfbc.14167
Tchinda, A. M., Nanfack, A. R. D., Tamokou, J.-D.-D., Matsuete-Takongmo, G., Tsopmo, A., Ali, M. S., & Tene, M. (2022). Echinograciolide, a new antibacterial nor-triterpenoid and other constituents from Echinops gracilis O. Hoffm. (Asteraceae). Natural Product Research. https://doi.org/10.1080/14786419.2022.2132497
Sopbué Fondjo, E., Njoya, A. S., Tamokou, J.-D., Doungmo, G., Ndjakou Lenta, B., Simon, P. F. W., Tsopmo, A., & Kuiate, J.-R. (2022). Synthesis, characterization and antimicrobial properties of two derivatives of pyrrolidine-2,5-dione fused at positions-3,4 to a dibenzobarrelene backbone. BMC Chemistry 2022 16:1, 16(1), 1–10. https://doi.org/10.1186/S13065-022-00801-5
Arawu, S., & Tsopmo, A. (2021). CHAPTER 8. Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization. In C. C. Udenigwe (Ed.), Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (pp. 207–226). The Royal Society of Chemistry. https://doi.org/10.1039/9781839163425-00207
Inyinbor, A. A., Tsopmo, A., & Udenigwe, C. C. (2021). Antibiotics threats on vegetables and the perils of low income nations practices. Sustainable Chemistry and Pharmacy, 21, 100448. https://doi.org/10.1016/j.scp.2021.100448
Sánchez-López, F., Robles-Olvera, V. J., Hidalgo-Morales, M., & Tsopmo, A. (2021). Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles. Food Chemistry, 363, 130320. https://doi.org/https://doi.org/10.1016/j.foodchem.2021.130320
Walters, M. E., Willmore, W. G., & Tsopmo, A. (2020). Antioxidant, Physicochemical, and Cellular Secretion of Glucagon-Like Peptide-1 Properties of Oat Bran Protein Hydrolysates. Antioxidants. https://doi.org/10.3390/antiox9060557
Shittu, A., Esfandi, R., & Tsopmo, A. (2020). Chromium and arsenic speciation analysis in meats by HPLC-ICP-MS in the presence of hydrolyzed oat proteins with radical scavenging activities. Heliyon, 6(3), e03654. https://doi.org/https://doi.org/10.1016/j.heliyon.2020.e03654
Ohanenye, I. C., Tsopmo, A., Ejike, C. E. C. C., & Udenigwe, C. C. (2020). Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends in Food Science & Technology, 101, 213–222. https://doi.org/10.1016/j.tifs.2020.05.003
Djeukoua, K. S. D., Fondjo, E. S., Tamokou, J.-D., Tsemeugne, J., Simon, P. F. W., Tsopmo, A., … Kuiateb, J.-R. (2020). Synthesis, characterization, antimicrobial activities and electrochemical behavior of new phenolic azo dyes from two thienocoumarin amines. Arkivoc, 2019(6), 416–430. https://doi.org/10.24820/ark.5550190.p010.994
Sopbué, E. F., Siéwé, D. A., Tamokou, J.-D., Ekom, S. E., Djeukoua, S. K. D., Doungmo, G., … Kuiate, J. R. (2020). Room Temperature Synthesis and Characterization of Novel Bi(III) Complex with 2-Amino-3-Carbomethoxy-4,5,6,7-Tetrahydrobenzo[B]Thiophene as Potential Antimicrobial Agent. Acta Chimica Slovenica, 6, 203–211. https://doi.org/10.17344/acsi.2019.5365
Di Stefano, E., Tsopmo, A., Oliviero, T., Fogliano, V., & Udenigwe, C. C. (2019). Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities. Scientific Reports, 9(1), 15308. https://doi.org/10.1038/s41598-019-51547-5
Esfandi, R., Willmore, W. G., & Tsopmo, A. (2019). Antioxidant and anti-apoptotic properties of oat bran protein hydrolysates in stressed hepatic cells. Foods, 8(5), 160. doi:10.3390/foods8050160
Esfandi, R., Willmore, W. G., & Tsopmo, A. (2019). Peptidomic analysis of hydrolyzed oat bran proteins, and their in vitro antioxidant and metal chelating properties. Food Chemistry, 279, 49–57. doi:https://doi.org/10.1016/j.foodchem.2018.11.110
Meshginfar, N., Mahoonak, A. S., Hosseinian, F., & Tsopmo, A. (2019). Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins. Journal of Food Biochemistry, 43(2), e12721. doi:10.1111/jfbc.12721
Dos Santos Nunes, R. G., Pereira, P. S., Elekofehinti, O. O., Fidelis, K. R., da Silva, C. S., Ibrahim, M., Tsopmo, A., Duarte, A. E., Kamdem, J. P. (2019). Possible involvement of transcriptional activation of nuclear factor erythroid 2-related factor 2 (Nrf2) in the protective effect of caffeic acid on paraquat-induced oxidative damage in Drosophila melanogaster. Pesticide Biochemistry and Physiology. doi:https://doi.org/10.1016/j.pestbp.2019.03.017
Kamdem, J. P., & Tsopmo, A. (2019). Reactivity of peptides within the food matrix. Journal of Food Biochemistry, 43(1), e12489. doi:10.1111/jfbc.12489
Esfandi, R., Walters, M. E., & Tsopmo, A. (2019). Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals. Heliyon, 5(4), e01538. doi:https://doi.org/10.1016/j.heliyon.2019.e01538
Kamdem, J. P., Duarte, A. E., Lima, K. R. R., Rocha, J. B. T., Hassan, W., Barros, L. M., Tsopmo, A. (2019). Research Trends in Food Chemistry: A bibliometric Review of its 40 years Anniversary (1976-2016). Food Chemistry. Accepted doi:https://doi.org/10.1016/j.foodchem.2019.05.021
Gazme, B., Boachie, R. T., Tsopmo, A., Udenigwe, C. C. (2019). Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources. Food Science and Human Wellness. doi:https://doi.org/10.1016/j.fshw.2019.05.002
Walters, M., Lima Ribeiro, A. P., Hosseinian, F., & Tsopmo, A. (2018). Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid. Journal of Cereal Science, 79, 21–26. doi:10.1016/j.jcs.2017.09.010
Leung, R., Venus, C., Zeng, T., & Tsopmo, A. (2018). Structure-function relationships of hydroxyl radical scavenging and chromium-VI reducing cysteine-tripeptides derived from rye secalin. Food Chemistry, 254, 165–169. doi:10.1016/j.foodchem.2018.01.190
Walters, M. E., Udenigwe, C. C., & Tsopmo, A. (2018). Structural characterization and functional properties of proteins from oat milling fractions. Journal of the American Oil Chemists’ Society, 95(8), 991–1000. doi:10.1002/aocs.12101
Meshginfar, N., Sadeghi Mahoonak, A., Hosseinian, F., Ghorbani, M., & Tsopmo, A. (2018). Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion. Journal of Food Science and Technology, 55(9), 3498–3507. doi:10.1007/s13197-018-3274-z
Da Silva, C. S., de Cássia Gonçalves de Lima, R., Elekofehinti, O. O., Ogunbolude, Y., Duarte, A. E., Rocha, J. B. T., Tsopm,o A., Kamdem, J. P. (2018). Caffeine-supplemented diet modulates oxidative stress markers and improves locomotor behavior in the lobster cockroach Nauphoeta cinerea. Chemico-Biological Interactions, 282, 77–84. doi:10.1016/j.cbi.2018.01.011
Walters, M. E., Esfandi, R., & Tsopmo, A. (2018). Potential of food hydrolyzed proteins and peptides to chelate iron or calcium and enhance their absorption. Foods, 7(10), 172. doi:10.3390/foods7100172
Tsopmo, A. (2018). Phytochemicals in human milk and their potential antioxidative protection. Antioxidants, 7(2), 32. doi:10.3390/antiox7020032
Agyei, D., Tsopmo, A., & Udenigwe, C. C. (2018). Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides. Analytical and Bioanalytical Chemistry, 410(15), 3463–3472. doi:10.1007/s00216-018-0974-1
Udechukwu, M. C., Tsopmo, A., Mawhinney, H., He, R., Kienesberger, P. C., & Udenigwe, C. C. (2017). Inhibition of ADAM17/TACE activity by zinc-chelating rye secalin-derived tripeptides and analogues. RSC Advances, 7(42), 26361–26369. doi:10.1039/c6ra26678a
Mohamed, R., Groulx, E., Defilippi, S., Erak, T., Tambong, J. T., Tweddell, R. J., Tsopmo, A., Avis, T. J. (2017). Physiological and molecular characterization of compost bacteria antagonistic to soil-borne plant pathogens. Canadian Journal of Microbiology, 63(5), 411–426. doi:10.1139/cjm-2016-0599
Ratnasari, N., Walters, M., & Tsopmo, A. (2017). Antioxidant and lipoxygenase activities of polyphenol extracts from oat brans treated with polysaccharide degrading enzymes. Heliyon, 3(7). doi:10.1016/j.heliyon.2017.e00351
Baakdah, M. M., & Tsopmo, A. (2016). Identification of peptides, metal binding and lipid peroxidation activities of HPLC fractions of hydrolyzed oat bran proteins. Journal of Food Science and Technology, 53(9), 3593–3601. doi:10.1007/s13197-016-2341-6
Vanvi, A., & Tsopmo, A. (2016). Pepsin digested oat bran proteins: separation, antioxidant activity, and identification of new peptides. Journal of Chemistry, 2016, 1–8. doi:10.1155/2016/8216378
Du, Y., Esfandi, R., Willmore, W. G., & Tsopmo, A. (2016). Antioxidant activity of oat proteins derived peptides in stressed hepatic hepg2 cells. Antioxidants, 5(4), 39. doi:10.3390/antiox5040039
Bitchagno, G. T. M., Tankeo, S. B., Tsopmo, A., Simo Mpetga, J. D., Tchinda, A. T., Fobofou, S. A. T., … Tane, P. (2016). Ericoside, a new antibacterial biflavonoid from Erica mannii (Ericaceae). Fitoterapia, 109, 206–211. doi:10.1016/j.fitote.2015.12.022
Hitayezu, R., Baakdah, M. M., Kinnin, J., Henderson, K., & Tsopmo, A. (2015). Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions. Journal of Cereal Science, 63, 35–40. doi:10.1016/j.jcs.2015.02.005
Dongmo Mafodong, F. L., Tsopmo, A., Awouafack, M. D., Roland, T. T., Dzoyem, J. P., & Tane, P. (2015). A novel ellagic acid derivative from desbordesia glaucescens. Natural Product Communications, 10(10), 1709–1710. https://doi.org/10.1177/1934578X1501001019
Bitchagno, G. T. M., Tankeo, S. B., Tsopmo, A., Mpetga, J. D. S., Tchinda, A. T., Fobofou, S. A. T., … Tane, P. (2015). Lemairones A and B: Two new antibacterial tetraflavonoids from the leaves of Zanthoxylum lemairei (Rutaceae). Phytochemistry Letters, 14, 1–7. doi:10.1016/j.phytol.2015.08.012
Tsopmo, A., Gao, Q., & Baakdah, M. M. (2014). Reduction of hexavalent chromium by digested oat bran proteins. Food Chemistry, 153, 171–176. doi:10.1016/j.foodchem.2013.12.049
Jodayree, S., Patterson, R., MacKay, H., Abizaid, A. B., & Tsopmo, A. (2014). Blood and liver antioxidant capacity of mice fed high fat diet supplemented with digested oat bran proteins. International Journal of Food Science and Nutrition Engineering, 4(1), 9–14. doi:doi:10.5923/j.food.20140401.02
Gao, Q., Smith, J. C., & Tsopmo, A. (2014). Optimized Protamex digested oat bran proteins: Antioxidant properties and identification of new peptides. Austin J. Nutri. Food Sci., 2(10), 1053.
Alrahmany, R., Avis, T. J., & Tsopmo, A. (2013). Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities. Food Research International, 52(2), 568–574. http://dx.doi.org/10.1016/j.foodres.2013.03.037
Wise, C., Novitsky, L., Tsopmo, A., & Avis, T. J. (2012). Production and Antimicrobial Activity of 3-Hydroxypropionaldehyde from Bacillus subtilis Strain CU12. Journal of Chemical Ecology, 38(12), 1521–1527. doi:10.1007/s10886-012-0219-2
Alrahmany, R., & Tsopmo, A. (2012). Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran. Food Chemistry, 132(1), 413–418. doi:10.1016/j.foodchem.2011.11.014
Jodayree, S., Smith, J. C., & Tsopmo, A. (2012). Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates. Food Research International, 46(1), 69–75. doi:10.1016/j.foodres.2011.12.004
Miloudi, K., Tsopmo, A., Friel, J. K., Rouleau, T., Comte, B., & Lavoie, J. C. (2012). Hexapeptides from human milk prevent the induction of oxidative stress from parenteral nutrition in the newborn guinea pig. Pediatric Research, 71(6), 675–681. doi:10.1038/pr.2012.29
Tsopmo, A., Romanowski, A., Banda, L., Lavoie, J. C., Jenssen, H., & Friel, J. K. (2011). Novel anti-oxidative peptides from enzymatic digestion of human milk. Food Chemistry, 126(3), 1138–1143. doi:https://doi.org/10.1016/j.foodchem.2010.11.146
Pripotnev, S., Tsopmo, A., Friel, J. K., & Ianoul, A. (2011). UV resonance Raman spectroscopy probes the amide II′p band position in short breast milk peptides with antioxidant activity. Journal of Raman Spectroscopy, 42(12), 2105–2111. doi:10.1002/jrs.2971
Elisia, I., Tsopmo, A., Friel, J. K., Diehl-Jones, W., & Kitts, D. D. (2011). Tryptophan from human milk induces oxidative stress and upregulates the Nrf-2-mediated stress response in human intestinal cell lines. The Journal of nutrition, 141(8), 1417–1423.
Tsopmo, A., & Kamnaing, P. (2011). Terpenoids constituents of Euphorbia sapinii. Phytochemistry Letters, 4(3), 218–221. doi:10.1016/j.phytol.2011.04.001
Tsopmo, A., & Muir, A. D. (2010). Chemical profiling of lentil (Lens culinaris Medik.) Cultivars and isolation of compounds. Journal of Agricultural and Food Chemistry, 58(15), 8715–8721. http://dx.doi.org/10.1021/jf101412y
Tsopmo, A., Cooper, A., & Jodayree, S. (2010). Enzymatic hydrolysis of oat flour protein isolates to enhance antioxidative properties. Advance Journal of Food Science and Technology, 2(4), 206–212.
Patent
Tsopmo A, Friel JK. 2012 New human milk peptide, useful for treating a condition related to oxidative stress, for supplementing a diet of a neonate subject, and for maintaining cells, tissues and/or organs in a viable state. Patent US20120157372
Friel JK, Tsopmo A, Aluko R, Diehl-Jones B, Kitts D, Beta T, Aliani M, O’Brien P, Lavoie JC, Suh M. 2008. Antioxidant properties of Tryptophan from human milk. US Provisional Patent application. Number 20100063127 .
Book chapters
Arawu, S., & Tsopmo, A. (2021). Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. In C. C. Udenigwe (Ed.), Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications (pp. 207–226). The Royal Society of Chemistry. https://doi.org/10.1039/9781839163425-00207
Espinosa, G.Y.E., Walters, M.E., and Tsopmo A. (2019). Oats. In Mir S.A., Manickavasagan, A., and Shah M.A. (Eds.) Whole grains: Processing, product development and nutritional aspects, Taylor & Francis Inc. ISBN: 9780815382423
Tsopmo A., Tsige F., Udenigwe C.C. (2019). Utilization of egg byproducts for food and biomaterial applications. In Benjamin K. Simpson B.K., Aryee, A.N., and Toldrá, F. (Eds.), Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma and Fuels, John Wiley & Sons, Ltd. ISBN: 978-1-119-38397-0
Tsopmo A. Processing oats and bioactive components. 2015 In: Food Processing and Impact on Active Components, Preedy VR (ed), Elsevier, London, UK. Pp 361-368. ISBN: 978-0-12-404699-3. https://doi.org/10.1016/B978-0-12-404699-3.00043-3
Tsopmo A., Awah FM, Kuete V. Lignans and Stilbenes from African Medicinal Plants. 2013 In: Medicinal Plant Research in Africa: Pharmacology and Chemistry, Kuete V (ed), Elsevier, London, UK. pp 435-478. ISBN : 978-0-12-405927-6 . http://doi.org/10.1016/B978-0-12-405927-6.00012-6