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	1.	Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. [electronic resource] by Ravisankar, Shreeya Abegaz, Kebede Awika, Joseph M Producer: 20180925 In: Food chemistry vol. 263 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. [electronic resource] by Ravisankar, Shreeya Queiroz, Valeria A V Awika, Joseph M Producer: 20200731 In: Food chemistry vol. 324 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. [electronic resource] by Ravisankar, Shreeya Agah, Shima Kim, Hyemee Talcott, Susanne Wu, Chaodong Awika, Joseph Producer: 20190213 In: Food chemistry vol. 279 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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