David D. Kitts - Publications, H-index & Citations

David D. Kitts

The University of British Columbia

53H指数

247论文数

1.1W被引数

收录论文 98

发表时间

Use of α-Cyclodextrin to Produce Nanoencapsulated Curcumin to Preserve Curcumin Stability from Photooxidation While Simultaneously Enhancing Caco-2 Intestinal Uptake and Antioxidant Capacity 利用α-环糊精制备纳米包封姜黄素，以保护姜黄素免受光氧化，同时增强Caco-2肠道吸收和抗氧化能力

Antioxidants

IF6.6

2026-07-31

OAAI

David D. Kitts; Yigong Guo; Maidinai Sabier; Alexandra Lizares; Anubhav Pratap-Singh; Anika Singh

Use of an α-cyclodextrin—Tween nanoencapsulation with curcumin and piperine edible coatings for soft fruit preservation applications 利用载有姜黄素和胡椒碱的α-环糊精-吐温纳米包封技术在软果保鲜中的应用

Applied Food Research

IF6.2

2026-05-14

OAAI

Anika Singh; Yigong Guo; Nicholas Kwok; David Wei; Eric Xin Lei Fang; David D. Kitts

Effect of the Rate of Glucose Consumption on the Total Peroxyl Radical Trapping Antioxidant Potential (TRAP) of Plasma in Overweight Men and Women: A Randomized Trial 葡萄糖消耗速率对超重男性和女性血浆总过氧自由基捕获抗氧化潜力(TRAP)的影响：一项随机试验

Antioxidants

IF6.6

2026-04-21

OAAI

Shannan M. Grant; Thomas M. S. Wolever; Alexandra Thompson; Laura Chiavaroli; Maxine Seider; Antonia Harvey; Megan Gray; Pauline Darling; Deborah O’Connor; Robert G. Josse; Kazimiera A. Mizier-Barre; David Kitts; Douglas Edward Barre

Comparison of Drying Techniques to Produce Stable and Bioavailable Encapsulated ACE-2 Nanoparticles 比较干燥技术以生产稳定且生物可利用的封装型ACE-2纳米颗粒

PHARMACEUTICS

IF5.5

2025-04-21

OAAI

Guo, Yigong; Baldelli, Alberto; Shi, Dai; Kitts, David D.; Singh, Anika

Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace

FRONTIERS IN NUTRITION

IF5.1

2025-02-24

OAAI

Wang, Ye Flora; Marsden, Sandra; Diangelo, Chiara; Clarke, Abigail; Chung, Anita; Yu, Jessica; Fan, Zhongqi; Cooper, Julian; Kitts, David

Coffee leaf polyphenol-rich extracts alleviated lipopolysaccharide-induced intestinal barrier dysfunction: Insights from a Caco-2/U937 co-culture model

FOOD BIOSCIENCE

IF5.9

2024-10-01

PREAI

Mei, Suhuan; Kitts, David D.; Chen, Xiumin

Pulsed light treatment helps reduce sulfur dioxide required to preserve Malbec wines

FOOD BIOSCIENCE

IF5.9

2024-10-01

PREAI

Mohammadi, Xanyar; Kitts, David D.; Singh, Anika; Amiri, Amir; Matinfar, Golshan; Pratap-Singh, Anubhav

Gallic acid mitigates intestinal inflammation and loss of tight junction protein expression using a 2D-Caco-2 and RAW 264.7 co-culture model

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

IF3

2024-06-01

PREAI

Mu, Kaiwen; Kitts, David D.

The Antioxidant Capacity of Breast Milk and Plasma of Women with or without Gestational Diabetes Mellitus

ANTIOXIDANTS

IF6.6

2023-03-31

OAAI

Churchill, Megan; Zawawi, Halah; Elisia, Ingrid; Seider, Maxine; Noseworthy, Rebecca; Thompson, Alexandra; Glenn, Andrea J.; Ramdath, D. Dan; O'Connor, Deborah; Darling, Pauline; Wolever, Thomas; Barre, Douglas E.; Feig, Denice S.; Kitts, David D.; Grant, Shannan M.

Emerging Protein Sources for Food Production and Human Nutrition

MOLECULES

IF4.6

2023-03-16

OAAI

Kowalczewski, Przemyslaw Lukasz; Pratap-Singh, Anubhav; Kitts, David D.

Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium

PATHOGENS

IF3.3

2023-01-30

OAAI

Wong, Catherine W. Y.; Mu, Kaiwen; Kitts, David D. D.; Wang, Siyun

Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions

ANTIOXIDANTS

IF6.6

2021-11-19

OAAI

Kitts, David D.

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

MOLECULES

IF4.6

2021-09-27

OAAI

Smulek, Wojciech; Siejak, Przemyslaw; Fathordoobady, Farahnaz; Masewicz, Lukasz; Guo, Yigong; Jarzebska, Malgorzata; Kitts, David D.; Kowalczewski, Przemyslaw Lukasz; Baranowska, Hanna Maria; Stangierski, Jerzy; Szwajca, Anna; Pratap-Singh, Anubhav; Jarzebski, Maciej

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

MOLECULES

IF4.6

2021-07-05

OAAI

Singh, Anika; Shi, Yuan; Magreault, Perrine; Kitts, David D.; Jarzebski, Maciej; Siejak, Przemyslaw; Pratap-Singh, Anubhav

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats

MOLECULES

IF4.6

2021-07-01

OAAI

Lai, Melody M. C.; Zhang, Huiying Amelie; Kitts, David D.

Selenium, antioxidants, cardiovascular disease, and all-cause mortality: a systematic review and meta-analysis of randomized controlled trials

AMERICAN JOURNAL OF CLINICAL NUTRITION

IF6.9

2020-12-01

OAAI

Jenkins, David J. A.; Kitts, David; Giovannucci, Edward L.; Sahye-Pudaruth, Sandhya; Paquette, Melanie; Mejia, Sonia Blanco; Patel, Darshna; Kavanagh, Meaghan; Tsirakis, Tom; Kendall, Cyril W. C.; Pichika, Sathish C.; Sievenpiper, John L.

Lysine Bioavailability in School-Age Children Consuming Rice Is Reduced by Starch Retrogradation

JOURNAL OF NUTRITION

IF3.8

2020-12-01

OAAI

Caballero, Katia; Mandal, Ronit; Pratap-Singh, Anubhav; Kitts, David D.; Ball, Ronald O.; Pencharz, Paul B.; Courtney-Martin, Glenda; Elango, Rajavel

Benefits of Anthocyanin-Rich Black Rice Fraction and Wood Sterols to Control Plasma and Tissue Lipid Concentrations in Wistar Kyoto Rats Fed an Atherogenic Diet

MOLECULES

IF4.6

2020-11-17

OAAI

Kopec, Aneta; Zawistowski, Jerzy; Kitts, David D.