Concepedia

Author

Ndumiso Mshicileli

Consejo Nacional de Investigaciones Científicas y Técnicas

Also Known As

N. Mshicileli, Ndumiso Mshicileli

12

Publications

397

Citations

8

H-Index

9

Concepts

All Affiliations

Consejo Nacional de Investigaciones Científicas y TécnicasUniversidad de Buenos AiresFundación Ciencias Exactas y NaturalesCape Peninsula University of TechnologySouth African Medical Research Council
NM

About

Ndumiso Mshicileli is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in medicine, food chemistry, and pharmacology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

2

2

116

2

Pharmacology

2

2

116

3

Biochemistry

1

1

16

4

Oxidative Stress

1

1

16

5

Analytical Chemistry

1

1

58

Ndumiso Mshicileli

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6

Publications

368

Citations

6

H-Index

YearCitations

Quantitation of Ochratoxin A in South African Wines

Gordon S. Shephard, Alessandra Fabiani, Sonja Stockenström,

Journal of Agricultural and Food Chemistry

2003

118

Production of Fumonisin B and C Analogues by Several <i>Fusarium</i> Species

Vikash Sewram, Ndumiso Mshicileli, Gordon S. Shephard,

Journal of Agricultural and Food Chemistry

2005

70

The simultaneous determination of selected flavonol glycosides and aglycones in Ginkgo biloba oral dosage forms by high-performance liquid chromatography–electrospray ionisation–mass spectrometry

M.-J. Dubber, Vikash Sewram, Ndumiso Mshicileli,

Journal of Pharmaceutical and Biomedical Analysis

2005

58

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

Leonardo Cristian Favre, Guido Rolandelli, Ndumiso Mshicileli,

Food Chemistry

2020

58

Fumonisin mycotoxins in human hair

Vikash Sewram, Ndumiso Mshicileli, Gordon S. Shephard,

Biomarkers

2003

48

The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress

Leonardo Cristian Favre, María Paula López‐Fernández, Cristina dos Santos Ferreira,

Food Chemistry

2021

16

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