S
Shivraj Hariram Nile
Researcher at Zhejiang Chinese Medical University
Publications - 107
Citations - 4538
Shivraj Hariram Nile is an academic researcher from Zhejiang Chinese Medical University. The author has contributed to research in topics: DPPH & Xanthine oxidase. The author has an hindex of 27, co-authored 98 publications receiving 2962 citations. Previous affiliations of Shivraj Hariram Nile include Konkuk University & Swami Ramanand Teerth Marathwada University.
Papers
More filters
Journal ArticleDOI
Edible berries: bioactive components and their effect on human health.
Shivraj Hariram Nile,Se Won Park +1 more
TL;DR: The following is a comprehensive and critical review on nutritional and non-nutritional bioactive compounds of berries including their absorption, metabolism, and biological activity in relation to their potential effect on human health.
Journal ArticleDOI
Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities
TL;DR: The theoretical aspects and recent developments in structural properties, biosynthesis and enhancement, processing, methods of analysis, composition in fruits and vegetables, and bioaccessibility and bioavailability of carotenoids are discussed.
Journal ArticleDOI
COVID-19: Pathogenesis, cytokine storm and therapeutic potential of interferons.
TL;DR: The current research suggests that few groups of patients with COVID-19 might have a cytokine storm syndrome, and identification and treatment of hyperinflammation using existing, approved therapies with proven safety profiles to address the immediate need to reduce the rising mortality.
Journal ArticleDOI
Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives
TL;DR: Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials.
Journal ArticleDOI
Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
Kavita Sharma,Eun Young Ko,Awraris Derbie Assefa,Soyoung Ha,Shivraj Hariram Nile,Eul Tai Lee,Se Won Park +6 more
TL;DR: All cultivars showed the same pattern in the heating effect, and the predominant flavonoids were destroyed at higher temperatures, therefore, it is improper to expose onion powder to a temperature higher than 120°C.