关注
Chamila Nimalaratne
标题
引用次数
引用次数
年份
Hen egg as an antioxidant food commodity: A review
C Nimalaratne, J Wu
Nutrients 7 (10), 8274-8293, 2015
2402015
Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white
C Nimalaratne, N Bandara, J Wu
Food chemistry 188, 467-472, 2015
2252015
Free aromatic amino acids in egg yolk show antioxidant properties
C Nimalaratne, D Lopes-Lutz, A Schieber, J Wu
Food Chemistry 129 (1), 155-161, 2011
1792011
Anti-inflammatory and antioxidant properties of casein hydrolysate produced using high hydrostatic pressure combined with proteolytic enzymes
F Bamdad, SH Shin, JW Suh, C Nimalaratne, H Sunwoo
Molecules 22 (4), 609, 2017
1022017
Effects of storage and cooking on the antioxidant capacity of laying hen eggs
C Nimalaratne, A Schieber, J Wu
Food Chemistry 194, 111-116, 2016
792016
Effect of domestic cooking methods on egg yolk xanthophylls
C Nimalaratne, D Lopes-Lutz, A Schieber, J Wu
Journal of agricultural and food chemistry 60 (51), 12547-12552, 2012
712012
Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model
C Nimalaratne, P Savard, SF Gauthier, A Schieber, J Wu
Journal of agricultural and food chemistry 63 (11), 2956-2962, 2015
632015
Characterization and Quantification of Polyphenols in Amazon Grape (Pourouma cecropiifolia Martius)
D Lopes-Lutz, J Dettmann, C Nimalaratne, A Schieber
Molecules 15 (12), 8543-8552, 2010
602010
Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry
C Nimalaratne, C Sun, J Wu, JM Curtis, A Schieber
Food research international 66, 69-77, 2014
532014
Novel extraction technologies for developing plant protein ingredients with improved functionality
A Hewage, OO Olatunde, C Nimalaratne, M Malalgoda, RE Aluko, ...
Trends in Food Science & Technology 129, 492-511, 2022
442022
Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells
J Wang, W Liao, C Nimalaratne, S Chakrabarti, J Wu
npj Science of Food 2 (1), 7, 2018
442018
Egg yolk carotenoids: Composition, analysis, and effects of processing on their stability
C Nimalaratne, J Wu, A Schieber
Carotenoid cleavage products, 219-225, 2013
312013
Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas
W Huang, S Shen, C Nimalaratne, S Li, K Majumder, J Wu
Food Chemistry 135 (3), 1600-1607, 2012
312012
A comparative physicochemical analysis of maple (Acer saccharum Marsh.) syrup produced in North America with special emphasis on seasonal changes in Nova Scotia maple syrup …
C Nimalaratne, J Blackburn, RR Lada
Journal of Food Composition and Analysis 92, 103573, 2020
222020
Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions
A Hewage, OO Olatunde, C Nimalaratne, JD House, RE Aluko, ...
Food Hydrocolloids 147, 109283, 2024
72024
Characterization and quantification of polyphenols in Amazon grape (Pourouma cecropiifolia Martius), J
D Lopes, J Dettmann, C Nimalaratne, A Schieber
Molecules 15, 8543-8552, 2010
72010
A fast isocratic liquid chromatography method for the quantification of xanthophylls and their stereoisomers
C Nimalaratne, D Lopes‐Lutz, A Schieber, J Wu
Journal of separation science 38 (24), 4166-4172, 2015
42015
Antioxidants in Chicken Egg Yolk: Effects of Cooking, Storage and Gastrointestinal Digestion
LACK Nimalaratne
42015
Chicken Egg: Wholesome Nutrition Packed with Antioxidants
C Nimalaratne, J Wu
12019
Water Safety and Quality in Food Processing and Service Establishment
C Nimalaratne
Food Safety and Standards : Laws, Tools and Management Systems, 194-216, 2023
2023
系统目前无法执行此操作,请稍后再试。
文章 1–20