Degradation of bioactive spice compound: curcumin during domestic cooking

Studies of curcumin and curcuminoids. XXVII. Cyclodextrin complexation: solubility, chemical and photochemical stability

Hanne Hjorth Tønnesen, Már Másson · International Journal of Pharmaceutics · 2002 · 750 citations

Chemical Engineering, Engineering, Photochemistry +6

Spices as influencers of body metabolism: an overview of three decades of research

Krishnapura Srinivasan · Food Research International · 2004 · 345 citations

Nutrition, Medicine, Nutraceutical Ingredient +9

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Krishnapura Srinivasan · Food Reviews International · 2005 · 276 citations

Food Chemistry, Nutrition, Food Preservatives +15

Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)

D. Suresh, H. Manjunatha, Krishnapura Srinivasan · Journal of Food Composition and Analysis · 2007 · 162 citations

Food Chemistry, Piper Nigrum, Heat Processing +3

Loss of active principles of common spices during domestic cooking

Krishnapura Srinivasan, K. Sambaiah, N. Chandrasekhara · Food Chemistry · 1992 · 41 citations

Common Spices, Spice Trade, Food Quality