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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 5, 2013
Improvement of cloud stability, yield and β-carotene content of carrot juice by process modificationLi Juan Yu, H P Vasantha RupasingheOxidative Medicine and Cellular Longevity|July 11, 2013
Polyphenols: multipotent therapeutic agents in neurodegenerative diseasesKhushwant S Bhullar, H P Vasantha RupasingheFood Chemistry|August 31, 2014
Antioxidant and cytoprotective properties of partridgeberry polyphenolsKhushwant S Bhullar, H P Vasantha RupasingheNutrients|August 31, 2013
Flavonoid bioavailability and attempts for bioavailability enhancementSurangi H Thilakarathna, H P Vasantha RupasingheFrontiers in Nutrition|May 21, 2019
Evaluation of Antioxidant, Antidiabetic and Antiobesity Potential of Selected Traditional Medicinal PlantsSatvir Sekhon-Loodu, H P Vasantha RupasingheFood Research International (Ottawa, Ont.)|April 17, 2017
Partridgeberry polyphenols protect primary cortical and hippocampal neurons against β-amyloid toxicityKhushwant S Bhullar, H P Vasantha RupasingheFood Chemistry|October 31, 2012
Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrinCharmila C Ratnasooriya, H P Vasantha RupasingheResearch in Veterinary Science|August 14, 2021
Cannabidiol-based natural health products for companion animals: Recent advances in the management of anxiety, pain, and inflammationCindy H J Yu, H P Vasantha RupasingheBiomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie|December 9, 2016
Antiproliferative effects of extracts from Salvia officinalis L. and Saliva miltiorrhiza Bunge on hepatocellular carcinoma cellsYuanyuan Jiang, Li Zhang, H P Vasantha RupasingheMolecules (Basel, Switzerland)|February 23, 2016
Molecular Mechanisms of Inhibition of Streptococcus Species by PhytochemicalsSoheila Abachi, Song Lee, H P Vasantha RupasinghePageof 17