Shreeya Ravisankar

Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff.

J. Awika, Shreeya Ravisankar, H. Dizlek, 2021, Food research international.

Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.

J. Awika, V. Queiroz, Shreeya Ravisankar, 2020, Food chemistry.

Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties.

J. Awika, K. Abegaz, Shreeya Ravisankar, 2018, Food chemistry.

Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model.

J. Awika, Chaodong Wu, Shreeya Ravisankar, 2019, Food chemistry.

Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.

J. Awika, Kyung-Min Lee, Shreeya Ravisankar, 2020, Food chemistry.

Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.

J. Awika, Shreeya Ravisankar, Dorothy A Herrman, 2021, Food research international.