Narasimhan Ramarathnam

The contribution of plant food antioxidants to human health

Narasimhan Ramarathnam, Toshihiko Osawa, Hirotomo Ochi et al. · Trends in Food Science & Technology · 1995 · 307 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

Varietal Differences in the Phenolic Content and Superoxide Radical Scavenging Potential of Wines from Different Sources

Michikatsu Sato, Narasimhan Ramarathnam, Yumiko Suzuki et al. · Journal of Agricultural and Food Chemistry · 1996 · 297 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +15

Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid

Narasimhan Ramarathnam, Toshihiko Osawa, Mitsuo Namiki et al. · Journal of Agricultural and Food Chemistry · 1989 · 159 citations

Food Chemistry, Food Preservatives, C-glycosyl Flavonoid +15

Studies on meat flavor. 1. Qualitative and quantitative differences in uncured and cured pork

Narasimhan Ramarathnam, L.J. Rubin, Levente L. Diósady · Journal of Agricultural and Food Chemistry · 1991 · 66 citations

Nutrition, Food Analysis, Agricultural Economics +20

Detection of Free Radicals in Beer Oxidation

Hirotaka Kaneda, Yukinobu Kano, Toshihiko Osawa et al. · Journal of Food Science · 1988 · 55 citations

Food Chemistry, Beer Oxidation, Radical Emission +14