H.P. Vasantha Rupasinghe

Dalhousie University

67H指数

296论文数

1.5W被引数

收录论文 139

发表时间

Glucosinolate- and Sulforaphane-Enriched Broccoli Extract as a Potential Dual-Action Antioxidant and Elastase Inhibitor 芸苔素和萝卜硫素富集的西兰花提取物作为潜在的兼具抗氧化和弹性蛋白酶抑制作用的药物

Foods

IF5.1

2026-09-26

OAAI

Chandrika Chaturvedi; H. P. Vasantha Rupasinghe

Inulin-Based Microencapsulation Enhances the Stability of Anthocyanins From Haskap (Lonicera caerulea) Berries 菊粉基微胶囊化增强了林檎（Lonicera caerulea）浆果花青素的稳定性

Journal of Food Process Engineering

IF2.9

2026-09-19

OAAI

Damith Costa; H. P. Vasantha Rupasinghe

Corrigendum to “Plant iridoids: Chemistry, dietary sources and potential health benefits” [Food Chem.: X 27 (2025) 102491]勘误表：“植物环烯醚萜类化合物：化学、膳食来源和潜在健康益处” [Food Chem.: X 27 (2025) 102491]

Food Chemistry-X

IF8.2

2026-09-16

OAAI

Liangchuan Guo; Jinli Qiao; Junwei Huo; H.P. Vasantha Rupasinghe

Microbial Valorization of Grape Seed Biomass Enhances (Poly)phenolic Profile and Generates Postbiotic Metabolites

Waste and Biomass Valorization

IF2.8

2026-01-22

PREAI

Kavindya Samarakoon; H. P. Vasantha Rupasinghe

Mechanistic insights into the antidepressant potential of plant-derived flavonoids: A preclinical review 植物来源黄酮类化合物的抗抑郁潜力：机制性见解——一项临床前综述

Progress in Neuro-Psychopharmacology and Biological Psychiatry

IF3.9

2025-11-22

OAAI

Yingjun Cui; Zenovia Ursuliak; H.P. Vasantha Rupasinghe

Nutritional Value of Brewer’s Spent Grain and Consumer Acceptance of Its Value-Added Food Products 麦麸的营养价值及其高附加值食品产品的消费者接受度

Foods 2025, Vol. 14, Page 2900

IF5.1

2025-08-21

PREAI

Victoria Eche; C. U. Emenike; H. P. Vasantha Rupasinghe

Distinct interactions of proanthocyanidins of various degrees of polymerization with TLR4 receptor on the integrity of differentiating Caco-2 cell monolayers through tight junction protein expression 不同聚合度的原花青素与TLR4受体在分化Caco-2细胞单层完整性中的相互作用，通过紧密连接蛋白表达实现

Archives of Biochemistry and Biophysics

IF3

2025-08-13

PREAI

Wasitha P.D.W. Thilakarathna; Madumani Amararathna; Shakirah Azeez; H.P. Vasantha Rupasinghe

Protein Hydrolysate of Black Seed (Nigella sativa L.) Incorporated Furcellaran-Based Double-Layer Emulsion Coating Extends Shelf-Life of Carp Fish Products 黑种草（Nigella sativa L.）蛋白水解物与福斯卡拉兰基双层乳液涂层结合延长鲤鱼制品的货架期

Food and Bioproducts Processing

IF3.4

2025-08-12

PREAI

Hana Derbew Gedif; Ewelina Jamróz; Mirosław Kasprzak; H.P. Vasantha Rupasinghe; Joanna Tkaczewska

Elucidating the mechanistic interplay of AMPK and Nrf2 in MASLD: A focus on dietary phytochemical modulation of lipid and redox homeostasis 阐明AMPK与Nrf2在MASLD中的机制性相互作用：聚焦膳食植物化学物对脂质和氧化还原稳态的调控

Biochemical and Biophysical Research Communications

IF2.2

2025-07-04

OAAI

Cindy H.J. Yu; H.P. Vasantha Rupasinghe

Microencapsulation of fermented wild blueberry to improve the stability of (poly)phenols 发酵野生蓝莓的微胶囊化以提高(多)酚的稳定性

APPLIED FOOD RESEARCH

IF6.2

2025-06-01

OAAI

Kaushalya, K. G. D.; Rupasinghe, H. P. Vasantha

Microbial transformations of bioactives in fermented foods 发酵食品中生物活性物质的微生物转化

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-05-15

PREAI

Devi, Apramita; Rupasinghe, H. P. Vasantha; Rai, Amit Kumar

Development of a Scalable Extraction Process for Anthocyanins of Haskap Berry (Lonicera caerulea)

MOLECULES

IF4.6

2025-02-26

OAAI

Costa, Damith; Rupasinghe, H. P. Vasantha

Berry bioactive compounds immobilized in starch matrix for active and intelligent packaging: A review

FUTURE FOODS

IF8.2

2024-12-01

OAAI

Sivapragasam, Nilushni; Maqsood, Sajid; Rupasinghe, H. P. Vasantha

Suppression of NNK Metabolism by Anthocyanin-Rich Haskap Berry Supplementation Through Modulation of P450 Enzymes

PHARMACEUTICALS

IF4.8

2024-11-30

OAAI

Amararathna, Madumani; Hoskin, David W.; Goralski, Kerry B.; Rupasinghe, H. P. Vasantha

Sea Cucumber and Blueberry Extracts Suppress Inflammation and Reduce Acute Lung Injury through the Regulation of NF-κB/MAPK/JNK Signaling Pathway in Lipopolysaccharide-Treated C57BL/6 Mice

MOLECULES

IF4.6

2024-03-28

OAAI

Fagbohun, Oladapo F.; Thilakarathna, Wasitha P. D. W.; Zhou, Juan; Lehmann, Christian; Jiao, Guangling; Rupasinghe, H. P. Vasantha

Proanthocyanidins-Based Synbiotics as a Novel Strategy for Nonalcoholic Fatty Liver Disease (NAFLD) Risk Reduction

MOLECULES

IF4.6

2024-02-03

OAAI

Thilakarathna, Wasitha P. D. W.; Rupasinghe, H. P. Vasantha

Proanthocyanidins biotransformed by Saccharomyces cerevisiae prevent the pathogenesis of steatosis and progression to steatohepatitis in vitro

JOURNAL OF FUNCTIONAL FOODS

IF4

2024-01-01

OAAI

Thilakarathna, Wasitha P. D. W.; Rupasinghe, H. P. Vasantha

Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects 用于将用过的咖啡渣转化为新的食品配料的创新技术: 机遇，挑战和前景

FUTURE FOODS

IF8.2

2023-12-01

OAAI

Cavanagh, Quinn; Brooks, Marianne Su-Ling; Rupasinghe, H. P. Vasantha

Factors Affecting the Extraction of (Poly)Phenols from Natural Resources Using Deep Eutectic Solvents Combined with Ultrasound-Assisted Extraction 低共熔溶剂结合超声辅助萃取从自然资源中提取 (聚) 酚的影响因素

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

IF5.2

2023-10-18

OAAI

Siddiqui, Shahida Anusha; Redha, Ali Ali; Salauddin, Molla; Harahap, Iskandar Azmy; Rupasinghe, H. P. Vasantha

Effect of (poly)phenol-rich 'Daux Belan' apple supplementation on diet-induced obesity and glucose intolerance in C57BL/6NCrl mice

SCIENTIFIC REPORTS

IF3.9

2023-10-11

OAAI

Yu, Cindy H. J.; Kienesberger, Petra C.; Pulinilkunnil, Thomas; Rupasinghe, H. P. Vasantha

研究方向