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List of works by Ali Rashidinejad

A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion

scientific article published on 4 July 2016

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

scientific article published on 01 October 2017

Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

article

Cheese as a delivery vehicle for green tea catechins

2015 doctoral thesis by Ali Rashidinejad at University of Otago

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

scientific article published on 6 February 2014

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion.

scientific article published on 27 August 2016

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

article

Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis

article by Ali Rashidinejad et al published May 2016 in Journal of Food Composition and Analysis

Interactions between milk fat globules and green tea catechins

scientific article published on 8 December 2015

Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy

scientific article published on 30 July 2016

Recent advances to improve curcumin oral bioavailability

scientific article published in 2021

The Phosphorylation of IRS1S307 and AktS473 Molecules in Insulin-Resistant C2C12 Cells Induced with Palmitate Is Influenced by Epigallocatechin Gallate from Green Tea

scientific article published on 01 February 2019

The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

scientific article published on 9 June 2016

Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion

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