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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
2012006
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
1992007
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
1812009
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 ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.)
T Madhujith, M Naczk, F Shahidi
Journal of Food Lipids 11 (3), 220-233, 2004
1262004
Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)
TM And, F Shahidi
Journal of Food Science 70 (1), S85-S90, 2005
1222005
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 (3), 709-729, 2019
1212019
Antioxidant and antimicrobial applications of biopolymers: A review
S Sivakanthan, S Rajendran, A Gamage, T Madhujith, S Mani
Food Research International 136, 109327, 2020
732020
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
722017
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
652007
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 (7), 691-696, 2004
532004
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
512013
The pattern of consumption of fruits and vegetables by undergraduate students: a case study
T Perera, T Madhujith
Tropical Agricultural Research 23 (3), 2012
462012
Current trends in applications of enzymatic interesterification of fats and oils: A review
S Sivakanthan, T Madhujith
Lwt 132, 109880, 2020
362020
Efficacy of pomegranate (Punica granatum L.) peel extracts in suppressing oxidation of white coconut oil used for deep frying
D Bopitiya, T Madhujith
Tropical Agricultural Research 25 (3), 298-306, 2014
302014
Antioxidant potential of rice bran oil prepared from red and white rice
D Bopitiya, T Madhujith
Postgraduate Institute of Agriculture, University of Peradeniya: Peradeniya, 2014
282014
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
272019
Antioxidant and Antiproliferative Potential of Pearled Barley (Hordeum vulgarae.)
T Madhujith, F Shahidi
Pharmaceutical Biology 46 (1-2), 88-95, 2008
272008
Biodiversity, food and nutrition
D Hunter, T Borelli, E Gee
A new agenda for sustainable food systems. Abingdon: Routledge, 2020
252020
Oxidative stability of edible plants oils
T Madhujith, S Sivakanthan
Springer Nature., 2019
242019
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