Kalidas Shetty
Kalidas Shetty
Professor of Plant Science, North Dakota State University
Verified email at ndsu.edu - Homepage
Title
Cited by
Cited by
Year
Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants …
LG Ranilla, YI Kwon, E Apostolidis, K Shetty
Bioresource technology 101 (12), 4676-4689, 2010
5302010
Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension
YII Kwon, DA Vattem, K Shetty
Asia pacific journal of clinical nutrition 15 (1), 107, 2006
4862006
Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori
SS Chun, DA Vattem, YT Lin, K Shetty
Process Biochemistry 40 (2), 809-816, 2005
4602005
Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
E Apostolidis, YI Kwon, K Shetty
Innovative Food Science & Emerging Technologies 8 (1), 46-54, 2007
4422007
Prevention of Vitrification Aßociated with in vitro Shoot Culture of Oregano.(Origanum vulgare) by Pseudomonas spp.
K Shetty, OF Curtis, RE Levin, R Witkowsky, W Ang
Journal of Plant Physiology 147 (3-4), 447-451, 1995
3661995
In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension
YI Kwon, E Apostolidis, K Shetty
Bioresource technology 99 (8), 2981-2988, 2008
3632008
Health Benefits of Traditional Corn, Beans, and Pumpkin: In Vitro Studies for Hyperglycemia and Hypertension Management
YI Kwon, E Apostolidis, YC Kim, K Shetty
Journal of medicinal food 10 (2), 266-275, 2007
3112007
Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro.
PP McCue, K Shetty
Asia Pacific Journal of Clinical Nutrition 13 (1), 2004
3032004
THE STIMULATION OF PHENOLICS AND ANTIOXIDANT ACTIVITY IN PEA (PISUM SATIVUM) ELICITED BY GENETICALLY TRANSFORMED ANISE ROOT …
B DUVAL, K SHETTY
Journal of Food Biochemistry 25 (5), 361-377, 2001
2932001
Biological functionality of ellagic acid: a review
DA Vattem, K Shetty
Journal of food biochemistry 29 (3), 234-266, 2005
2922005
Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors.
R Randhir, YT Lin, K Shetty, YT Lin
Asia Pacific journal of clinical nutrition 13 (3), 2004
2732004
Enhancing health benefits of berries through phenolic antioxidant enrichment: focus on cranberry
DA Vattem, R Ghaedian, K Shetty
Asia Pacific journal of clinical nutrition 14 (2), 120, 2005
2652005
Stimulation of in vitro shoot organogenesis in Glycine max (Merrill.) by allantoin and amides
K Shetty, Y Asano, K Oosawa
Plant Science 81 (2), 245-251, 1992
2541992
Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors
R Randhir, YT Lin, K Shetty
Process Biochemistry 39 (5), 637-646, 2004
2472004
Biotechnology to harness the benefits of dietary phenolics; focus on Lamiaceae
K Shetty
Asia Pacific Journal of Clinical Nutrition 6, 162-171, 1997
2471997
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
R Randhir, YI Kwon, K Shetty
Innovative Food Science & Emerging Technologies 9 (3), 355-364, 2008
2232008
Inhibitory potential of wine and tea against α‐Amylase and α‐Glucosidase for management of hyperglycemia linked to type 2 diabetes
YIN KWON, E Apostolidis, K Shetty
Journal of Food Biochemistry 32 (1), 15-31, 2008
2202008
Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities
OH Lee, BY Lee, J Lee, HB Lee, JY Son, CS Park, K Shetty, YC Kim
Bioresource technology 100 (23), 6107-6113, 2009
2092009
Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications: a review
K Shetty
Process Biochemistry 39 (7), 789-804, 2004
1882004
Acrylamide in food: a model for mechanism of formation and its reduction
DA Vattem, K Shetty
Innovative Food Science & Emerging Technologies 4 (3), 331-338, 2003
1842003
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