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| 1 | Effect of processing on the antioxidant activity of millet grains 显示文摘 | Anoma C Marian N Fereidoon S | 2012 | Food Chemistry2012，133，1： | 1 |
| 2 | NK cells, innate immunity and hepatitis C infection after liver transplantation显示文摘 | Anoma N Fishman A | 2011 | J Clin Infect Dis2011，52，3： | 1 |
| 3 | Solution structure of a DNA duplex containing 8-hydroxy-2' -deoxyguanosine opposite deoxyguanosine显示文摘 | Varatharasa T Anoma S Hazra TK | 2003 | J of mol Boil2003，325，3： | 1 |
| 4 | Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation显示文摘 | Anoma Chandrasekara Fereidoon Shahidi | 2011 | Journal of Functional Foods2011，，1： | 1 |
| 5 | Effect of processing on theantioxidant activity of millet grains显示文摘 | Anoma C Marian N Fereidoon S | 2012 | Food Chemistry2012，133，1： | 1 |
| 6 | Noise Suppression of Incoherent Light Using a Gain-Saturated SOA: Implications for Spectrum-Sliced WDM Systems 显示文摘 | ANOMA D MCCOY PETER HORAK BENN C THOMSEN | 2005 | Journal of Lightwave Technology2005，23，8： | 1 |
| 7 | Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation 显示文摘 | Anoma Chandrasekara Fereidoon Shahidi | 2012 | Journal of Functional Foods2012，4，： | 1 |
| 8 | Bioaceessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation 显示文摘 | ANOMA CHANDRASEKARA | 2012 | Journal of Functional Food2012，4，1： | 1 |
| 9 | Determination of antioxidant activity in free and hydro- lyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn 显示文摘 | ANOMA CHANDRASEKARA FEREIDOON SHAHI- DI | 2011 | Journal of Functional Food2011，3，3： | 1 |
| 10 | In- hibitory Activities of Soluble and Bound Millet Seed Phenolics on Free Radicals and Reactive Oxygen Species 显示文摘 | ANOMA CHANDRASEKARA FEREIDOON SHAHIDI | 2011 | Journal of Agriculturaland Food Chemistry2011，59，42： | 1 |
| 11 | Base-pairing properties of the oxidized cytosine derivative, 5-hydroxy uracil显示文摘 | Varatharasa Thiviyanathan Anoma Somasunderam David E. Volk Tapas K. Hazra Sankar Mitra David G. Gorenstein | 2007 | Biochemical and Biophysical Research Communications2007，，3： | 1 |
| 12 | Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains 显示文摘 | ANOMA CHANDRASEKARA FEREIDOON SHAHIDI | 2011 | Journal of Func- tional Food2011，3，3： | 1 |
| 13 | Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity 显示文摘 | ANOMA CHANDRASEKARA FEREIDOON SHAHIDI | 2010 | Journal of Func- tional Food2010，58，11： | 1 |
| 14 | Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characteriza- tion of their phenolic profiles by HPLC-DAD-ESI-MSn 显示文摘 | Anoma C Fereidoon S | 2011 | Journal of Functional Foods2011，3，3： | 1 |
| 15 | Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults显示文摘Finger millet porridges(FMP),rich in nutrient and non-nutrient compounds have been used in the traditional food cultures in Asia.The aims of the study were to determine the effect of different processing conditions of finger millet grains on glycemic response,phenolic content and the antioxidant activities of FMP and to determine the short term and long term efficacy of its consumption on plasma antioxidant levels of healthy adults.Twelve types of FMP were prepared combining different processing conditions.Phenolic content of porridges as well as antioxidant activities were determined.The glycemic index(GI)and glycemic load(GL)values of FMP were also evaluated.The long term efficacy of FMP consumption on plasma glucose(PG),total cholesterol(TC)levels and plasma antioxidant capacity(PAC)of 18 subjects were investigated using a 24 weeks randomized cross-over study.The short term efficacy of porridge consumption on AC was determined.PAC was measured by trolox equivalent antioxidant capacity(TEAC)and ferric ion reducing antioxidant power(FRAP).All FMP exhibited low GI values(<55)except the raw roasted flour which showed high and medium GI values for both particle sizes used.Parboiling of finger millet grains with 15 min steaming produced FMP with low glycemic response and possessed high PAC.Compared to baseline,PAC measured using FRAP and TEAC assays increased after 8 weeks consumption of porridge though significant changes were not observed for PG and TC levels.Furthermore,PAC was increased by 23 and 14%after 2 h of porridge consumption as measured by TEAC and FRAP,respectively.FMP consumption increased the plasma total antioxidant capacity of healthy adults.Further research on examining the potential of FMP on improving the antioxidant capacity in patients with diabetes is warranted. | Disna Kumari Anoma Chandrasekara Prisko Athukorale Fereidoon Shahidi | 2020 | Food Production, Processing and Nutrition2020，2，1： | 0 |
| 16 | Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)显示文摘Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness. | Anoma Chandrasekara Indraneela Senanayake Disna Kumari Fereidoon Shahidi | 2022 | Food Production, Processing and Nutrition2022，4，1： | 0 |
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