Author

Shreeya Ravisankar

Texas A&M University - Cited by 187 - Functional Foods

Biography

Shreeya Ravisankar has studied in the School of Food Science, Washington State University/ University of Idaho, USA,  BSc in Animal Sciences (University of Zanjan, Iran,1999), MSc in Animal Nutrition (Isfahan University of Technology, Iran, 2001), PHD in Dairy.
Title
Cited by
Year
Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties
S Ravisankar, K Abegaz, JM AwikaFood chemistry 263, 265-274, 2018201
52
2018
Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model
S Ravisankar, S Agah, H Kim, S Talcott, C Wu, J AwikaFood chemistry 279, 88-97, 2019201
50
2019
Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction
DA Herrman, JF Brantsen, S Ravisankar, KM Lee, JM AwikaFood Chemistry 333, 1494, 2020202
27
2020
Rye flavonoids–Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties
S Ravisankar, VAV Queiroz, JM AwikaFood chemistry 324, 126871, 2020202
23
2020
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff
S Ravisankar, H Dizlek, JM AwikaFood Research International 145, 110426, 2021202
12
2021
Probiotics as a strategy to improve overall human health in developing countries
MH Nahaisi, S Ravisankar, GD NorattoJournal of Probiotics and Health 2 (1), 1-9, 2014201
10
2014
Quinoa (Chenopodium quinoa) peptides protect human umbilical vein endothelial cells (HUVEC) against risk markers for cardiovascular disease (CVD)
S Ravisankar, D Campos Gutierrez, R Chirinos, G NorattoThe FASEB Journal 29, 923.10, 2015201
8
2015
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins
JF Brantsen, DA Herrman, S Ravisankar, JM AwikaFood Research International 148, 110612, 2021202
5
2021

Referred From: https://scholar.google.com/citations?user=F6wcXwMAAAAJ&hl=en

Cited by
Citations 187
h-index 7
i10-index 6
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