1. Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. (July 2021) Authors: Ravisankar, Shreeya; Dizlek, Halef; Awika, Joseph M. Journal: Food research international Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. (1st May 2019) Authors: Ravisankar, Shreeya; Agah, Shima; Kim, Hyemee; Talcott, Susanne; Wu, Chaodong; Awika, Joseph Journal: Food chemistry Issue: Volume 279(2019) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins. (October 2021) Authors: Brantsen, Julia F.; Herrman, Dorothy A.; Ravisankar, Shreeya; Awika, Joseph M. Journal: Food research international Issue: Volume 148(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. (15th September 2020) Authors: Ravisankar, Shreeya; Queiroz, Valeria A.V.; Awika, Joseph M. Journal: Food chemistry Issue: Volume 324(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction. (15th December 2020) Authors: Herrman, Dorothy A.; Brantsen, Julia F.; Ravisankar, Shreeya; Lee, Kyung-Min; Awika, Joseph M. Journal: Food chemistry Issue: Volume 333(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. (15th October 2018) Authors: Ravisankar, Shreeya; Abegaz, Kebede; Awika, Joseph M. Journal: Food chemistry Issue: Volume 263(2018) Page Start: 265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗