Recent articles in scientific journals 

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.

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.

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.

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.

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.

Tsafack, P. B., & Tsopmo, A. (2022). Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon, 8(9).

Tsopmo, A., & Hosseinian, F. (2022). Antioxidants in functional foods. Journal of Food Biochemistry, 46(4).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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:

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:

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:

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:

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:

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.

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/

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.

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:

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.

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.


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.

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.

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 .