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Current Research in Toxicology|December 4, 2023
Chaga mushroom triterpenoids as adjuncts to minimally invasive cancer therapies: A reviewSelina Plehn, Sajeev Wagle, H P Vasantha RupasingheFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 16, 2020
Anthocyanin-rich haskap (Lonicera caerulea L.) berry extracts reduce nitrosamine-induced DNA damage in human normal lung epithelial cells in vitroM Amararathna, D W Hoskin, H P Vasantha RupasingheFoods (Basel, Switzerland)|August 28, 2025
Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food ProductsVictoria Eche, C U Emenike, H P Vasantha RupasingheMolecules (Basel, Switzerland)|August 27, 2020
Cyanidin-3-O-Glucoside-Rich Haskap Berry Administration Suppresses Carcinogen-Induced Lung Tumorigenesis in A/JCr MiceMadumani Amararathna, David W Hoskin, H P Vasantha RupasingheMolecules (Basel, Switzerland)|November 27, 2019
Impact of Citral and Phloretin, Alone and in Combination, on Major Virulence Traits of Streptococcus pyogenesMohd Adil, Mohd Hassan Baig, H P Vasantha RupasingheMolecules (Basel, Switzerland)|February 10, 2024
Proanthocyanidins-Based Synbiotics as a Novel Strategy for Nonalcoholic Fatty Liver Disease (NAFLD) Risk ReductionWasitha P D W Thilakarathna, H P Vasantha RupasingheFoods (Basel, Switzerland)|September 8, 2018
Flavonoid-Rich Extract of Actinidia macrosperma (A Wild Kiwifruit) Inhibits Angiotensin-Converting Enzyme In VitroSujeewa K Hettihewa, Yacine Hemar, H P Vasantha RupasingheFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 9, 2019
Microbial metabolites of proanthocyanidins reduce chemical carcinogen-induced DNA damage in human lung epithelial and fetal hepatic cells in vitroW P D Wass Thilakarathna, H P Vasantha RupasingheJournal of the Science of Food and Agriculture|February 15, 2013
Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-reviewYougui Chen, Li Juan Yu, H P Vasantha RupasingheInternational Journal of Food Sciences and Nutrition|June 20, 2013
Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredientsSirawdink Fikreyesus Forsido, H P Vasantha Rupasinghe, Tess AstatkiePageof 17