Hi, I am H. P. Vasantha Rupasinghe, My LiveDNA is 1.6375
 
   
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Dr. H. P. Vasantha Rupasinghe
 
Highest Degree: Ph.D. in Postharvest Biotechnology from University of Guelph, Canada
 
Institute: Dalhousie University, Canada
 
Area of Interest: Plant and Soil Sciences
  •   Postharvest Biochemistry
  •   Physiology
  •   Molecular Biology
  •   Horticultural Sciences
 
URL: http://livedna.org/1.6375
 
My SELECTED Publications
1:   Balasuriya, B.W.N. and H.P.V. Rupasinghe, 2011. Plant flavonoids as angiotensin converting enzyme inhibitors in regulation of hypertension. Funct. Foods Health Dis., 5: 172-188.
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2:   Balasuriya, N. and H.P.V. Rupasinghe, 2012. Antihypertensive properties of flavonoid-rich apple peel extract. Food Chem., 135: 2320-2325.
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3:   Bhullar, K.S., A. Jha, D. Youssef and H.P.V. Rupasinghe, 2013. Curcumin and its carbocyclic analogs: Structure-activity in relation to antioxidant and selected biological properties. Molecules, 18: 5389-5404.
4:   Campeau, C., J.T. Proctor, C.J.C. Jackson and H.P.V. Rupasinghe, 2003. Rust-spotted North American ginseng roots: Phenolic, antioxidant, ginsenoside and mineral nutrient content. HortScience, 38: 179-182.
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5:   Chen, Y., L.J. Yu and H.P.V. Rupasinghe, 2013. Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini‐review. J. Sci. Food Agric., 93: 981-986.
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6:   DeEll, J.R., D.P. Murr, M.D. Porteous and H.P.V. Rupasinghe, 2002. Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality. Postharvest Biol. Technol., 24: 349-353.
7:   Erkan, N., Z. Tao, H.P.V. Rupasinghe, B. Uysal and B.S. Oksal, 2012. Antibacterial activities of essential oils extracted from leaves of Murraya koenigii by solvent-free microwave extraction and hydro-distillation. Nat. Prod. Commun., 7: 121-124.
PubMed  |  
8:   Forsido, S.F., H.P.V. Rupasinghe and T. Astatkie, 2013. Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. Int. J. Food Sci. Nutr., 64: 915-920.
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9:   Gao, G. and H.P.V. Rupasinghe, 2012. Nutritional, physicochemical and microbial quality of ultrasound-treated apple-carrot juice blends. Food Nutr. Sci., 3: 212-218.
10:   Gao, J. and H.P.V. Rupasinghe, 2012. Characterization of 'Honeycrisp' and 'mcintosh' apple juice quality in relation to delayed cooling treatments. Open Food Sci. J., 6: 12-15.
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11:   Gao, J., H.P.V. Vasantha and N.L. Pitts, 2013. Characterisation of malolactic conversion by Oenococcus oeni to reduce the acidity of apple juice. Int. J. Food Sci. Technol., 48: 1018-1027.
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12:   Gibson, L., H.P.V. Rupasinghe, C.F. Forney and L. Eaton, 2013. Characterization of changes in polyphenols, antioxidant capacity and physico-chemical parameters during lowbush blueberry fruit ripening. Antioxidants, 2: 216-229.
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13:   Glover, K.E., S. Budge, M. Rose, H.P.V. Rupasinghe, L. MacLaren, J. Green-Johnson and A.H. Fredeen, 2012. Effect of feeding fresh forage and marine algae on the fatty acid composition and oxidation of milk and butter. J. Dairy Sci., 95: 2797-2809.
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14:   Gunathilake, K.D.P.P., H.P.V. Rupasinghe and N.L. Pitts, 2013. Formulation and characterization of a bioactives-enriched fruit beverage designed for cardio-protection. Food Res. Int., 52: 535-541.
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15:   Gunathilake, K.D.P.P., L.J. Yu and H.P. Rupasinghe, 2014. Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. Food Chem., 148: 335-341.
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16:   Gunathilake, K.D.P.P., Y. Wang and H.P.V. Rupasinghe, 2013. Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet. J. Funct. Foods, 5: 1392-1401.
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17:   Hargreaves, J., M.S. Adl, P.R. Warman and H.P.V. Rupasinghe, 2008. The effects of organic amendments on mineral element uptake and fruit quality of raspberries. Plant Soil, 308: 213-226.
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18:   Hargreaves, J.C., M. Adl, P.R. Warman and H.P. Rupasinghe, 2008. The effects of organic and conventional nutrient amendments on strawberry cultivation: Fruit yield and quality. J. Sci. Food Agric., 88: 2669-2675.
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19:   Hossain, M.A., S.M. Salehuddin, M.J. Kabir, S.M.M. Rahman and H.P.V. Rupasinghe, 2009. Sinensetin, rutin, 3'-hydroxy-5, 6, 7, 4'-tetramethoxyflavone and rosmarinic acid contents and antioxidative effect of the skin of apple fruit. Food Chem., 113: 185-190.
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20:   Huber, G.M. and H.P. Rupasinghe, 2009. Phenolic profiles and antioxidant properties of apple skin extracts. J. Food Sci., 74: C693-C700.
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21:   Huber, G.M., H.P.V. Rupasinghe and F. Shahidi, 2009. Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides. Food Chem., 117: 290-295.
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22:   Jackson, C.J., J.P. Dini, C. Lavandier, H.P.V. Rupasinghe and H. Faulkner et al., 2002. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochem., 37: 1117-1123.
23:   Jackson, C.J.C., H.P.V. Rupasinghe, T. Ayanbadejo, P. Martos and J. Schooley, 2004. Assessment of Ontario-grown ginseng (Panax quinquefolius L.) for nutritional quality and food safety. Acta Hortic., 629: 115-121.
24:   Jackson, C.J.C., J.P. Dini, C. Lavandier, H. Faulkner, H.P.V. Rupasinghe and J.T.A. Proctor, 2003. Ginsenoside content of North American ginseng (Panax quinquefolius L. Araliaceae) in relation to plant development and growing locations. J. Ginseng Res., 27: 135-140.
25:   Jones, Q.R.D., J. Warford, H.P.V. Rupasinghe and G.S. Robertson, 2012. Target-based selection of flavonoids for neurodegenerative disorders. Trends Pharmacol. Sci., 33: 602-610.
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26:   Joshi, A.P.K. and H.P.V. Rupasinghe, 2010. Optimization of bioactive fortification in apple snacks through vacuum impregnation using response surface methodology. Food Nutr. Sci., 2: 45-52.
27:   Joshi, A.P.K., H.P.V. Rupasinghe and N.L. Pitts, 2010. Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process. J. Food Qual., 33: 758-767.
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28:   Joshi, A.P.K., H.P.V. Rupasinghe and N.L. Pitts, 2011. Comparison of nonfried apple snacks with commercially available fried snacks. Food Sci. Technol. Int., 17: 249-255.
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29:   Joshi, A.P.K., H.P.V. Rupasinghe, N.L. Pitts and S. Khanizadeh, 2007. Biochemical characterization of enzymatic browning in selected apple genotypes. Can. J. Plant Sci., 87: 1067-1074.
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30:   Joshi, A.P.K., H.P.V. Rupasinghe, and S. Khanizadeh, 2011. Impact of drying processes on bioactive phenolics, vitamin C and antioxidant capacity of red-fleshed apple slices. J. Food Process. Preserv., 35: 453-457.
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31:   Keddy, P.G., K. Dunlop, J. Warford, M.L. Samson, Q.R.D. Jones, H.P.V. Rupasinghe and G.S. Robertson, 2012. Neuroprotective and anti-inflammatory effects of the flavonoid-enriched fraction AF4 in a mouse model of hypoxic-ischemic brain injury. PLoS One, Vol. 7 10.1371/journal.pone.0051324.
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32:   Khanizadeh, S., D. Li, R. Tsao, D. Rekika and R. Yang et al., 2007. Phytochemical distribution among selected advanced apple genotypes developed for fresh market and processing. J. Agric. Food Environ. Sci., Vol. 1 .
33:   Khanizadeh, S., L. Ding, R. Tsao, D. Rekika, R. Yang, M.T. Charles and H.P.V. Rupasinghe, 2009. Phytochemical profiles of selected processing apple genotypes. Acta Hortic., 814: 545-550.
34:   Khanizadeh, S., R. Tsao, D. Rekika, R. Yang, M.T. Charles and H.P.V. Rupasinghe, 2008. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J. Food Compos. Anal., 21: 396-401.
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35:   Khanizadeh, S., R. Tsao, D. Rekika, R. Yang, M.T. Charles and H.P.V. Rupasinghe, 2009. Advances in fruit breeding in eastern canada-Role of phytochemicals in designing specialty fruits. Acta Hortic., 814: 205-208.
36:   McKellar, R.C., H.P.V. Rupasinghe, X. Lu and K.P. Knight, 2005. Analysis and classification of fruit and grape wines from different wineries using the electronic nose. J. Sci. Food Agric., 85: 2391-2396.
37:   Muche, B.M. and H.P.V. Rupasinghe, 2011. Natural antimicrobial agents of cinnamon (Cinnamomum zeylanicum L. and C. cassia) and vanilla (Vanilla planifola, V. pompon and V. tahitensis) for extending the shelf-life of fresh-cut fruits. Ethiopian J. Applied Sci., Technol., 2: 1-13.
38:   Murch, S.J., H.P.V. Rupasinghe and P.K. Saxena, 2002. An in vitro and hydroponic growing system for hypericin, pseudohypericin and hyperforin production of St. John's wort (Hypericum perforatum L. CV new stem). Planta Med., 68: 1108-1112.
39:   Murch, S.J., H.P.V. Rupasinghe, D. Goodenowe and P.K. Saxena, 2004. A metabalomic analysis of medicinal diversity in Huang-qin (Scutellaria baicalensis Georgi) genotypes: Discovery of novel compounds. Plant Cell Rep., 23: 419-425.
40:   Murch, S.J., K. Haq, H.P.V. Rupasinghe and P.K. Saxena, 2003. Nickel contamination affects growth and secondary metabolite composition of St. John's wort ( Hypericum perforatum L.). Environ. Exp. Bot., 49: 251-257.
41:   Muthuswamy, S. and H.P.V. Rupasinghe, 2007. Fruit phenolics as natural antimicrobial agents: Selective antimicrobial activity of catechin, chlorogenic acid and phloridzin. J. Food Agric. Environ., 5: 81-85.
42:   Muthuswamy, S., H.P.V. Rupasinghe and G.W. Stratton, 2008. Antimicrobial effect of cinnamon bark extract on Escherichia coli O157: H7, Listeria innocua and fresh-cut apple slices. J. Food Safety, 28: 534-549.
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43:   Nandasiri, R. and H.P.V. Rupasinghe, 2013. Inhibition of low density lipoprotein oxidation and angiotensin converting enzyme in vitro by functional fruit vinegar beverages. J. Food Process. Beverages, 1: 5-10.
44:   Parmar, I. and H.P.V. Rupasinghe, 2012. Optimization of dilute acid-based pretreatment and application of laccase on apple pomace. Bioresour. Technol., 124: 433-439.
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45:   Parmar, I. and H.P.V. Rupasinghe, 2013. Bio-conversion of apple pomace into ethanol and acetic acid: Enzymatic hydrolysis and fermentation. Bioresour. Technol., 130: 613-620.
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46:   Proctor, J.T.A., J. A. Sullivan, H.P.V. Rupasinghe and C.J.C. Jackson, 2011. Morphological and ginsenoside differences among North American ginseng leaves. J. Ginseng Res., 35: 155-161.
47:   Ratnasooriya, C.C. and H.P.V. Rupasinghe, 2012. Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin. Food Chem., 134: 625-631.
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48:   Ratnasooriya, C.C., H.P.V. Rupasinghe and A.R. Jamieson, 2010. Juice quality and polyphenol concentration of fresh fruits and pomace of selected Nova Scotia-grown grape cultivars. Can. J. Plant Sci., 90: 193-205.
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49:   Ratnasooriya, C.C., H.P.V. Rupasinghe and N.L. Pitts, 2012. Physicochemical and sensory evaluation of non-alcoholic wine-like beverages prepared from selected grape cultivars. J. Nutr. Food Sci., Vol. 2 .
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50:   Rupasinghe, H.P.V and A. Yasmin, 2010. Inhibition of oxidation of aqueous emulsions of omega-3 fatty acids and fish oil by phloretin and phloridzin. Molecules, 15: 251-257.
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51:   Rupasinghe, H.P.V. and C. Kean, 2008. Polyphenol concentrations in apple processing by-products determined using electrospray ionization mass spectrometry. Can. J. Plant Sci., 88: 759-762.
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52:   Rupasinghe, H.P.V. and R.J. Gladon, 2000. Glutamic acid and 5-aminolevulenic acid enhance System 2 ethylene in ripening tomato fruits. J. Plant Physiol. Mol. Biol., 6: 27-33.
53:   Rupasinghe, H.P.V. and S. Clegg, 2007. Total antioxidant capacity, total phenolic content, mineral elements and histamine concentrations in wines of different fruit sources. J. Food Compos. Anal., 20: 133-137.
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54:   Rupasinghe, H.P.V., B.C.N. Peiris and S.W. Wijerathnam, 1993. A case study on identification and assessment of postharvest losses of tomato (Lycoperisicon escuentum Mill). Trop. Agric. Res., 4: 41-47.
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55:   Rupasinghe, H.P.V., C. Kean, D. Nichols and C. Embree, 2007. Orchard waste as a valuable bio-resource: A chemical composition analysis. Acta Hortic., 737: 17-23.
56:   Rupasinghe, H.P.V., C.J.C. Jackson, V. Poysa and J. Kinjo, 2004. A rapid method to analyze saponin precursors in soybean (Glycine max (L.) Merrill). Acta Hortic., 629: 139-143.
57:   Rupasinghe, H.P.V., C.J.C. Jackson, V. Poysa, C. Di Berardo, J.D. Bewley and J. Jenkinson, 2003. Soyasapogenol A and B distribution in soybean (Glycine max L. Merr.) in relation to seed physiology, genetic variability and growing location. J. Agric. Food Chem., 51: 5888-5894.
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58:   Rupasinghe, H.P.V., C.M. Ronalds, B. Rathgeber and R.A. Robinson, 2010. Absorption and tissue distribution of dietary quercetin and quercetin glycosides of apple skin in broiler chickens. J. Sci. Food Agric., 90: 1172-1178.
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59:   Rupasinghe, H.P.V., D.P. Murr, G. Paliyath and J.R. DeEll, 2000. Suppression of a-farnesene synthesis in 'Delicious' apples by aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP). J. Plant Phyiol. Mol. Biol., 6: 195-198.
60:   Rupasinghe, H.P.V., D.P. Murr, J.R. DeEll and J.A. Odumeru, 2005. Influence of 1-methylcyclopropene (1-MCP) and NatureSealTM on the quality of fresh-cut ''Empire'' and ''Crispin'' apples. J. Food Qual., 28: 289-307.
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61:   Rupasinghe, H.P.V., G. Paliyath and D.P. Murr, 1998. Biosynthesis of α-farnesene and its relation to superficial scald development in 'Delicious' apples. J. Am. Soc. Hort. Sci., 123: 882-886.
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62:   Rupasinghe, H.P.V., G. Paliyath and D.P. Murr, 2000. Sesquiterpene α-farnesene synthase: partial purification, characterization and activity in relation to superficial scald development in apples. J. Am. Soc. Hort. Sci., 125: 111-119.
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63:   Rupasinghe, H.P.V., G. Paliyath and D.P. Murr, 2003. A review: Biosynthesis of isoprenoids in higher plants. J. Plant Physiol. Mol. Biol., 9: 19-28.
64:   Rupasinghe, H.P.V., G.M. Huber, C. Embree and P.L. Forsline, 2010. Red-fleshed apple as a source for functional beverages. Can. J. Plant Sci., 90: 95-100.
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65:   Rupasinghe, H.P.V., I. Parmar and L. Yu, 2013. Value-added fruit processing and human health: Global perspectives. Ethiopian J. Applied Sci. Technol., 3: 27-39.
66:   Rupasinghe, H.P.V., J. Boulter-Bitzer and J.A. Odumeru, 2006. Lactic acid improves the efficacy of anti-microbial washing solutions for apples. J. Food Agric. Environ., 4: 44-48.
67:   Rupasinghe, H.P.V., J. Boulter-Bitzer, T. Ahn and J.A. Odumeru, 2006. Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples. Food Res. Int., 39: 575-580.
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68:   Rupasinghe, H.P.V., K.C. Almquist, G. Paliyath and D.P. Murr, 2001. Cloning of hmg1 and hmg2 cDNAs encoding 3-hydroxy-3-methylglutaryl coenzyme A reductase and their expression and activity in relation to α-farnesene synthesis in apple. Plant Physiol. Biochem., 39: 933-947.
69:   Rupasinghe, H.P.V., K.C. Almquist, G. Paliyath, D.P. Murr, T.E. Elthon and A.C. Purvis, 2003. Involvement of the alternative oxidase (AOX) in superficial scald: Isolation and sequence analysis of the apple AOX1 cDNA. Acta Hortic., 628: 481-486.
70:   Rupasinghe, H.P.V., L. Wang, G.M. Huber and N.L. Pitts, 2008. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem., 107: 1217-1224.
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71:   Rupasinghe, H.P.V., L. Wang, N.L. Pitts and T. Astatkie, 2009. Baking and sensory characteristics of muffins incorporated with apple skin powder. J. Food Qual., 32: 685-694.
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72:   Rupasinghe, H.P.V., L. Yu, K. Bhullar and B. Bors, 2012. Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity. Can. J. Plant Sci., 92: 1311-1317.
73:   Rupasinghe, H.P.V., N. Erkan and A. Yasmin, 2010. Antioxidant protection of eicosapentaenoic acid and fish oil oxidation by polyphenolic-enriched apple skin extract. J. Agric. Food Chem., 58: 1233-1239.
PubMed  |  
74:   Rupasinghe, H.P.V., P. Kathirvel and G.M. Huber, 2011. Ultrasonication-assisted solvent extraction of quercetin glycosides from 'Idared' apple peels. Molecules, 16: 9783-9791.
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75:   Rupasinghe, H.P.V., S. Jayasankar and W. Lay, 2006. Variation in total phenolics and antioxidant capacity among European plum genotypes. Sci. Hortic., 108: 243-246.
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76:   Rupersinghe, H.P.V., D.P. Murr, G. Paliyath and L. Skog, 2000. Inhibitory effect of 1-MCP on ripening and superficial scald development in 'McIntosh' and delicious apples. J. Hort. Sci. Biotechnol., 75: 271-276.
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77:   Sekhon-Loodu, S., S.N. Warnakulasuriya, H.P.V. Rupasinghe and F. Shahidi, 2013. Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chem., 140: 189-196.
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78:   Soundararajan, R., A.D. Wishart, H.P.V. Rupasinghe, M. Arcellana-Panlilio, C.M Nelson, M. Mayne and G.S. Robertson, 2008. Quercetin 3-glucoside protects neuroblastoma (SH-SY5Y) cells in vitro against oxidative damage by inducing sterol regulatory element-binding protein-2-mediated cholesterol biosynthesis. J. Biol. Chem., 284: 2231-2245.
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79:   Taylor, N., A.M. Hammermeister, H.P.V. Rupasinghe and K. Pruski, 2013. Characterization of Ribes nigrum in relation to fruit maturity and genotype. Acta Hortic., 1001: 199-205.
80:   Thilakarathna, S.H. and H.P.V. Rupasinghe, 2012. Anti-atherosclerotic effects of fruit bioactive compounds: A review of current scientific evidence. Can. J. Plant Sci., 92: 407-419.
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81:   Thilakarathna, S.H. and H.P.V. Rupasinghe, 2013. Flavonoid bioavailability and attempts for bioavailability enhancement. Nutrients, 5: 3367-3387.
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82:   Thilakarathna, S.H., H.P.V. Rupasinghe and P.W. Needs, 2013. Apple peel bioactive rich extracts effectively inhibit in vitro human LDL cholesterol oxidation. Food Chem., 138: 463-470.
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83:   Thilakarathna, S.H., Y. Wang, H.P.V. Rupasinghe and K. Ghanam, 2012. Apple peel flavonoid-and triterpene-enriched extracts differentially affect cholesterol homeostasis in hamsters. J. Funct. Foods, 4: 963-971.
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84:   Whiting, M.D., H.P.V. Rupasinghe, D.P. Murr, G. Paliyath and D.D. Rowan, 2003. Effect of alpha-farnesene and its metabolites on membrane properties of 'Delicious' apples. Acta Hortic., 628: 627-633.
85:   Yu, L. and H.P.V. Rupasinghe, 2013. Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification. Food Sci. Technol. Int., 19: 399-406.
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86:   Yu, L.J. and H.V.P. Rupasinghe, 2012. Effect of acidification on quality and shelf-life of carrot juice. Can. J. Plant Sci., 92: 1113-1120.
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87:   Ziaullah and H.P.V. Rupasinghe, 2013. An efficient microwave-assisted enzyme-catalyzed regioselective synthesis of long chain acylated derivatives of flavonoid glycosides. Tetrahedron Lett., 54: 1933-1937.
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88:   Ziaullah, K.S. Bhullar, S.N. Warnakulasuriya and H.P.V. Rupasinghe, 2013. Biocatalytic synthesis, structural elucidation, antioxidant capacity and tyrosinase inhibition activity of long chain fatty acid acylated derivatives of phloridzin and isoquercitrin. Bioorg. Med. Chem., 21: 684-692.
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89:   Zobayed, S.M.A., S.J. Murch, H.P.V. Rupasinghe and P.K. Saxena, 2003. Elevated carbon supply altered hypericin and hyperforin contents of St. John's wort (Hypericum perforatum L. cvNew Stem) grown in bioreactors. Plant Cell Tissue Organ Cult., 75: 143-149.
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90:   Zobayed, S.M.A., S.J. Murch, H.P.V. Rupasinghe and P.K. Saxena, 2004. In vitro production and chemical characterization of St. Johns wort (Hypericum perforatum L. cv. New Stem). Plant Sci., 166: 333-340.
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91:   Zobayed, S.M.A., S.J. Murch, H.P.V. Rupasinghe, J.G. De Boer, B.W. Glickman and P.K. Saxena, 2004. Optimized system for biomass production, chemical characterization and evaluation of chemo-preventive properties of Scutellaria baicalensis Georgi. Plant Sci., 167: 439-446.
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