| Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential Q Zhang, EG de Mejia, D Luna-Vital, T Tao, S Chandrasekaran, ... Food Chemistry 289, 739-750, 2019 | 117 | 2019 |
| Identification and comparison of peptides from chickpea protein hydrolysates using either bromelain or gastrointestinal enzymes and their relationship with markers of type 2 … S Chandrasekaran, D Luna-Vital, EG De Mejia Nutrients 12 (12), 3843, 2020 | 50 | 2020 |
| Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship … S Chandrasekaran, EG de Mejia Food chemistry 374, 131717, 2022 | 32 | 2022 |
| Germinated chickpea protein ficin hydrolysate and its peptides inhibited glucose uptake and affected the bitter receptor signaling pathway in vitro S Chandrasekaran, EG de Mejia Food & Function 14 (18), 8467-8486, 2023 | 9 | 2023 |
| Effect of Germinated Chickpea Protein Hydrolysate on Markers of Type-2 Diabetes and Its Relationship to Bitter Taste Receptor Expression S Chandrasekaran, EG de Mejia Current Developments in Nutrition 6, 274, 2022 | 1 | 2022 |
| Chickpea protein hydrolysates produced by gastrointestinal enzymes and bromelain: Bitterness and antidiabetic potential EG Demejia, S Chandrasekaran American Chemical Society SciMeetings 1 (1), 2020 | | 2020 |
| Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. ZQZ Zhang QiaoZhi, EG Mejia, D Luna-Vital, TTY Tao TianYi, ... | | 2019 |
