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Professor Terrence Madhujith
Professor Terrence Madhujith
Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya
Verified email at pdn.ac.lk - Homepage
Title
Cited by
Cited by
Year
Antioxidant properties of pearled barley fractions
T Madhujith, M Izydorczyk, F Shahidi
Journal of agricultural and food chemistry 54 (9), 3283-3289, 2006
2202006
Antioxidative and antiproliferative properties of selected barley (Hordeum vulgarae L.) cultivars and their potential for inhibition of low-density lipoprotein (LDL …
T Madhujith, F Shahidi
Journal of Agricultural and Food Chemistry 55 (13), 5018-5024, 2007
2102007
Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics
T Madhujith, F Shahidi
Food Chemistry 117 (4), 615-620, 2009
2052009
The potential of neglected and underutilized species for improving diets and nutrition
D Hunter, T Borelli, DMO Beltrame, CNS Oliveira, L Coradin, VW Wasike, ...
Planta 250, 709-729, 2019
1942019
ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.)
T Madhujith, M Naczk, F Shahidi
Journal of Food Lipids 11 (3), 220-233, 2004
1352004
Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties
T Madhujith, F Shahidi
Journal of Agricultural and Food Chemistry 54 (21), 8048-8057, 2006
1282006
Antioxidant and antimicrobial applications of biopolymers: A review
S Sivakanthan, S Rajendran, A Gamage, T Madhujith, S Mani
Food Research International 136, 109327, 2020
1232020
Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)
TM And, F Shahidi
Journal of Food Science 70 (1), S85-S90, 2005
1232005
Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka
D Kumari, T Madhujith, A Chandrasekara
Food science & nutrition 5 (3), 474-485, 2017
922017
Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability
Y Zhong, T Madhujith, N Mahfouz, F Shahidi
Food Chemistry 104 (2), 602-608, 2007
702007
Current trends in applications of enzymatic interesterification of fats and oils: A review
S Sivakanthan, T Madhujith
Lwt 132, 109880, 2020
692020
Antioxidant activity and total phenolic content of sesame (Sesamum indicum L.) seed oil
D Bopitiya, T Madhujith
Postgraduate Institute of Agriculture, University of Peradeniya: Peradeniya, 2013
652013
Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage
T Madhujith, R Amarowicz, F Shahidi
Journal of the American Oil Chemists' Society 81, 691-696, 2004
602004
The pattern of consumption of fruits and vegetables by undergraduate students: a case study
T Perera, T Madhujith
Tropical Agricultural Research 23 (3), 2012
512012
Apiaceae as an important source of antioxidants and their applications
P Thiviya, A Gamage, D Piumali, O Merah, T Madhujith
Cosmetics 8 (4), 111, 2021
452021
Biodiversity, food and nutrition: A new agenda for sustainable food systems
D Hunter, T Borelli, E Gee
Routledge, 2020
43*2020
Bael (Aegle marmelos L. Corrêa), a medicinal tree with immense economic potentials
CK Pathirana, T Madhujith, J Eeswara
Advances in Agriculture 2020, 1-13, 2020
392020
Efficacy of pomegranate (Punica granatum L.) peel extracts in suppressing oxidation of white coconut oil used for deep frying
D Bopitiya, T Madhujith
Postgraduate Institute of Agriculture, University of Peradeniya: Peradeniya, 2014
392014
Applications of starch biopolymers for a sustainable modern agriculture
A Gamage, A Liyanapathiranage, A Manamperi, C Gunathilake, S Mani, ...
Sustainability 14 (10), 6085, 2022
382022
Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface …
S Sivakanthan, AP Jayasooriya, T Madhujith
LWT 101, 723-730, 2019
382019
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