Felix Aladedunye

Humboldt Postdoctoral Fellow
Safety and Quality of Cereals, Lipid Research Working Group
Max Rubner-Institut, Germany
E-mail: Felix.Aladedunye@degruyteropen.com
Page: http://directory.uleth.ca/users/felix.aladedunye

Fields of interest

Edible oils;
Lipid Oxidation;
Antioxidant formulation;
Isolation, characterization and evaluation of phytochemicals for functional food applications.

Recent publications

FA Aladedunye, E Sosinska, R Przybylski (2012):
Flaxseed cyclolinopeptides: Analysis and storage stability.
Journal of American Oil Chemists’ Society (DOI: 10.1007/s11746-012-2173-0)

FA Aladedunye, Y Catel, R Przybylski (2012):
Novel dihydrocaffeic acid amides: Synthesis, radical scavenging activity, and evaluation as antioxidants under storage and frying conditions.
Food Chemistry 130(4), 945-952.

FA Aladedunye, R Przybylski (2012):
Formation of trans fat during food preparation.
Canadian Journal of Dietetic Practice and Research 73(2), 98-101.

FA Aladedunye, R Przybylski (2012):
Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components.
Journal of the American Oil Chemists’ Society 89(1) 41-53.

Y Catel, FA Aladedunye, R Przybylski (2012):
Radical scavenging activity and performance of novel phenolic antioxidants in oils during storage and frying.
Journal of the American Oil Chemists’ Society 89(1) 55-66.

FA Aladedunye, B Matthäus, R Przybylski, Y Zhao, J Curtis (2011):
Carbon dioxide blanketing impedes the formation of 4-hydroxynonenal and acrylamide during frying. A Novel Procedure for HNE Quantification.
European Journal of Lipid Science and Technology 113(7), 916-923.

FA Aladedunye, DA Okorie, MO Ighodaro (2008):
Anti-inflammatory and antioxidant activities and constituents of Platostoma Africanum P. Beauv.
Natural Product Research 22 (12), 1067-1073