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Items: 10

1.

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells.

Wang J, Liao W, Nimalaratne C, Chakrabarti S, Wu J.

NPJ Sci Food. 2018 Apr 23;2:7. doi: 10.1038/s41538-018-0015-7. eCollection 2018.

2.

Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes.

Bamdad F, Shin SH, Suh JW, Nimalaratne C, Sunwoo H.

Molecules. 2017 Apr 10;22(4). pii: E609. doi: 10.3390/molecules22040609.

3.

Effects of storage and cooking on the antioxidant capacity of laying hen eggs.

Nimalaratne C, Schieber A, Wu J.

Food Chem. 2016 Mar 1;194:111-6. doi: 10.1016/j.foodchem.2015.07.116. Epub 2015 Jul 26.

PMID:
26471533
4.

A fast isocratic liquid chromatography method for the quantification of xanthophylls and their stereoisomers.

Nimalaratne C, Lopes-Lutz D, Schieber A, Wu J.

J Sep Sci. 2015 Dec;38(24):4166-72. doi: 10.1002/jssc.201500656. Epub 2015 Nov 12.

PMID:
26467976
5.

Hen Egg as an Antioxidant Food Commodity: A Review.

Nimalaratne C, Wu J.

Nutrients. 2015 Sep 24;7(10):8274-93. doi: 10.3390/nu7105394. Review.

6.

Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white.

Nimalaratne C, Bandara N, Wu J.

Food Chem. 2015 Dec 1;188:467-72. doi: 10.1016/j.foodchem.2015.05.014. Epub 2015 May 6.

PMID:
26041219
7.

Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model.

Nimalaratne C, Savard P, Gauthier SF, Schieber A, Wu J.

J Agric Food Chem. 2015 Mar 25;63(11):2956-62. doi: 10.1021/jf505615w. Epub 2015 Mar 13.

PMID:
25748723
8.

Effect of domestic cooking methods on egg yolk xanthophylls.

Nimalaratne C, Lopes-Lutz D, Schieber A, Wu J.

J Agric Food Chem. 2012 Dec 26;60(51):12547-52. doi: 10.1021/jf303828n. Epub 2012 Dec 14.

PMID:
23205520
9.

Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas.

Huang W, Shen S, Nimalaratne C, Li S, Majumder K, Wu J.

Food Chem. 2012 Dec 1;135(3):1600-7. doi: 10.1016/j.foodchem.2012.05.093. Epub 2012 Jun 9.

PMID:
22953899
10.

Characterization and quantification of polyphenols in Amazon grape (Pourouma cecropiifolia Martius).

Lopes-Lutz D, Dettmann J, Nimalaratne C, Schieber A.

Molecules. 2010 Nov 26;15(12):8543-52. doi: 10.3390/molecules15118543.

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