{"id":2962,"date":"2023-03-02T14:13:06","date_gmt":"2023-03-02T19:13:06","guid":{"rendered":"https:\/\/smart-training.ca\/fr\/?p=2962"},"modified":"2024-10-03T10:23:04","modified_gmt":"2024-10-03T14:23:04","slug":"ruchira-nandasiri","status":"publish","type":"post","link":"https:\/\/smart-training.ca\/fr\/blog\/2023\/03\/02\/ruchira-nandasiri\/","title":{"rendered":"Ruchira Nandasiri"},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"526\" height=\"788\" src=\"https:\/\/smart-training.ca\/fr\/wp-content\/uploads\/sites\/2\/2023\/03\/Picture2.jpg\" alt=\"\" class=\"wp-image-2963\" srcset=\"https:\/\/smart-training.ca\/fr\/wp-content\/uploads\/sites\/2\/2023\/03\/Picture2.jpg 526w, https:\/\/smart-training.ca\/fr\/wp-content\/uploads\/sites\/2\/2023\/03\/Picture2-200x300.jpg 200w\" sizes=\"auto, (max-width: 526px) 100vw, 526px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.linkedin.com\/in\/ruchira-nandasiri-phd-pag-a1091a3a\/\">LinkedIn<\/a><\/div>\n\n\n\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/scholar.google.ca\/citations?user=mHVS5g8AAAAJ&amp;hl=en\">Google Scholar<\/a><\/div>\n\n\n\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.researchgate.net\/profile\/Ruchira-Nandasiri\">Research Gate<\/a><\/div>\n\n\n\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/orcid.org\/0000-0001-5222-1655\">ORCiD<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-buttons uagb-buttons__outer-wrap uagb-btn__default-btn uagb-btn-tablet__default-btn uagb-btn-mobile__default-btn uagb-block-06136a78\"><div class=\"uagb-buttons__wrap uagb-buttons-layout-wrap \">\n<div class=\"wp-block-uagb-buttons-child uagb-buttons__outer-wrap uagb-block-11e21abd wp-block-button\"><div class=\"uagb-button__wrapper\"><a class=\"uagb-buttons-repeater wp-block-button__link\" aria-label=\"\" href=\"#\" rel=\"follow noopener\" target=\"_self\" role=\"button\"><div class=\"uagb-button__link\">Click Here<\/div><\/a><\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h2 class=\"wp-block-heading has-text-align-left\">Ruchira Nandasiri<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">University of Manitoba<\/h3>\n\n\n\n<p><strong>Th\u00e8se de doctorat <\/strong>: Caract\u00e9risation structurelle des compos\u00e9s ph\u00e9noliques dans le tourteau de canola : impact de la haute pression et de la temp\u00e9rature.\u00a0<\/p>\n\n\n\n<p><strong>Th\u00e8se de ma\u00eetrise :<\/strong> Propri\u00e9t\u00e9s antioxydantes, antihypertensives et hypolipid\u00e9miantes des boissons \u00e0 base de vinaigre de fruits\u00a0<\/p>\n\n\n\n<p>I<strong>nt\u00e9r\u00eats de recherche et objectifs futurs :\u00a0<\/strong>Chimie alimentaire et nutrition, Aliments fonctionnels, antioxydants et nutraceutiques, Co-traitance \u00e0 valeur ajout\u00e9e, Nouvelles applications d&rsquo;extraction verte, \u00c9tudes cliniques chez l&rsquo;homme\u00a0<\/p>\n\n\n\n<p><strong>Projets de recherche :\u00a0<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Relation structure-fonction des compos\u00e9s ph\u00e9noliques associ\u00e9s \u00e0 une pression et une temp\u00e9rature \u00e9lev\u00e9es\u00a0<\/li>\n\n\n\n<li>Compos\u00e9s ph\u00e9noliques de la moutarde comme inhibiteurs potentiels de la tyrosinase\u00a0<\/li>\n\n\n\n<li>Application de la technologie intelligente pour am\u00e9liorer l&rsquo;\u00e9tat nutritionnel des habitants du nord du Manitoba\u00a0<\/li>\n\n\n\n<li>Propri\u00e9t\u00e9s th\u00e9rapeutiques des champignons\u00a0<\/li>\n\n\n\n<li>D\u00e9veloppement d&rsquo;une formule pour am\u00e9liorer la sant\u00e9 des yeux afin de traiter la d\u00e9g\u00e9n\u00e9rescence mol\u00e9culaire et la vision par ordinateur\u00a0<\/li>\n<\/ul>\n\n\n\n<p>Ruchira aime jouer au cricket pendant les \u00e9t\u00e9s chauds et adore voyager !&nbsp;<\/p>\n\n\n\n<p class=\"has-ast-global-color-2-color has-text-color\">Publications du journal :&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list has-ast-global-color-2-color has-text-color\">\n<li>Nguyen, T., <strong>Nandasiri, R.*,<\/strong> Fadairo, O., Eskin, N.A.M. The Effect of pH on the Phenolic Content and Antioxidant Properties of Three Different Mustard Extracts. <em>J Food Science, <\/em>2023. (<em>In Press<\/em>) (Impact Factor &#8211; 3.167)<\/li>\n\n\n\n<li>Teshome, E., Abera, T., <strong>Nandaisri, R.<\/strong>, Rout, J. R., Harouna, D. F., Astatkie, T. Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review. &nbsp;<em>Sustainability,<\/em> 2023 (<em>In Press<\/em>) (Impact Factor &#8211; 3.889)<\/li>\n\n\n\n<li><strong>Nandasiri, R.*<\/strong>, Semenko, B., Wijekoon, C., Suh, M. Thermal Processing via Air Frying Improves the Antioxidant Properties of <em>Brassica <\/em>Vegetables. <em>Antioxidants<\/em>, 2023; 12, 2: 490 (Impact Factor &#8211; 7.675)<\/li>\n\n\n\n<li><strong>Nandasiri, R.*<\/strong>, Fadairo, O., Nguyen, T., Zago, E., Anas M.U.M, Eskin, N.A.M. Optimization of Canolol Production from Canola Meal Using Microwave Digestion as a Pre-Treatment Method. <em>Foods<\/em>, 2023; 12, 2:318 (Impact Factor &#8211; 5.561)<\/li>\n\n\n\n<li>Fadairo, O., <strong>Nandasiri, R.<\/strong>, Aluko R., Eskin, N.A.M., Scanlon, M.G. <a href=\"https:\/\/scholar.google.com\/citations?view_op=view_citation&amp;hl=en&amp;user=mHVS5g8AAAAJ&amp;citation_for_view=mHVS5g8AAAAJ:mB3voiENLucC\">Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds<\/a>. <em>Antioxidants<\/em>, 2022; 11,12: 2411 (Impact Factor &#8211; 7.675)<\/li>\n\n\n\n<li>Fadairo, O., <strong>Nandasiri, R.<\/strong>, Aluko R., Eskin, N.A.M., Scanlon, M.G. Air frying as a heat pre-treatment method for improving the extraction and yield of canolol from canola seed oil. <em>J of Food and Bioprocess Technology<\/em>, 2022; 1<strong>&#8211;<\/strong>13 (Impact Factor &#8211; 5.581)<\/li>\n\n\n\n<li>Zago, E., Tillier C., De Leener, G., <strong>Nandaisri, R.<\/strong>, Delporte, C., Bemaerts, K., Shavandi, A. Sustainable production of low molecular weight phenolic compounds from Belgian Brewers\u2019 spent grain. <em>Bioresource Technology Reports<\/em>, <strong>2022<\/strong>; 17: 100964 (Impact Factor &#8211; 9.642)<\/li>\n\n\n\n<li>Zago, E., <strong>Nandaisri, R.*<\/strong>, Thiyam-Holl\u00e4nder, U., Eskin, N.A.M. Influence of Thermal Treatments on the Antioxidant Activity of Hemp Cake Polar Extracts. <em>Journal of Food Science and Technology<\/em>, <strong>2022; <\/strong>1<strong>&#8211;<\/strong>10 (Impact Factor &#8211; 3.574)<\/li>\n\n\n\n<li>Fadairo, O., <strong>Nandasiri, R.<\/strong>, Alashi, A.M., Thiyam-Holl\u00e4nder, U., Eskin, N.A.M. Air frying Pre-treatment and the Recovery of Lipophilic Sinapates from the Oil fraction of Mustard samples. <em>J Food Science, <\/em><strong>2021<\/strong>; 86, 9: 3810-3823. (Impact Factor &#8211; 3.167)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>,&nbsp;Imran, A., Thiyam-Holl\u00e4nder,&nbsp;U., Eskin, N.A.M.&nbsp;Rapidoxy\u00ae 100: A Novel Solvent-Free Pre-Treatment for Production of&nbsp;Canolol. <em>Front. Nutr<\/em>.,&nbsp;8:687851. (Impact Factor &#8211; 6.576)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Zago, E., Thiyam-Holl\u00e4nder, U., Eskin, N.A.M. Attenuation of Sinapic Acid and Sinapine-Derived Flavor-Active Compounds Using a Factorial-Based Pressurized High-Temperature Processing. <em>J <\/em><em>&nbsp; <\/em><em>American Oil Chemists<\/em>, <strong>2021<\/strong>; 98, 7: 779-794. (Impact Factor &#8211; 1.849)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Eskin, N.A.M., Komatsu, E., Perreault, H., Thiyam-Holl\u00e4nder, U. Valorization of Canola By-products: Concomitance of Flavor-active Bitter Phenolics using Pressurized Heat Treatments. Special Issue: <a href=\"https:\/\/www-sciencedirect-com.uml.idm.oclc.org\/science\/journal\/00236438\/vsi\/10K64QQ9NX9\">Recovery, enhancement, and functionalization of value-added bioactive materials from food processing by-products<\/a>. <em>LWT, <\/em><strong>2021, <\/strong>138, 110397 (Impact Factor &#8211; 4.952)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Eskin, N.A.M., Taron, M., Thiyam-Hollander, U., RapidOxy<sup>\u00ae<\/sup> 100: An Innovative Solvent-Free Pre-Treatment to Assess Phenolic Compounds from Mustard and Canola Meal. <em>J <\/em><em>&nbsp; <\/em><em>American Oil Chemists,<\/em>&nbsp;<strong>2020<\/strong>; 97, 97. (Impact Factor &#8211; 1.849)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Eskin, N.A.M., Thiyam-Holl\u00e4nder U. Antioxidative Polyphenols of Canola Meal: Effect of High Pressure, Temperature and Solvents. <em>J Food Science, <\/em><strong>2019<\/strong>; 84, 11: 3117-3128. (Impact Factor &#8211; 3.167)<\/li>\n\n\n\n<li>Liang, J., Zago, E., <strong>Nandaisri<\/strong>, <strong>R.<\/strong>, Khattab, R., Eskin N.A.M., Eck, P., Thiyam-Holl\u00e4nder, U. Identification and quantification of main phenolic compounds of cold-pressed hemp oil by-products. <em>J <\/em><em>&nbsp; <\/em><em>American Oil Chemists,<\/em> <strong>2018<\/strong>; 95, 1319-1327. (Impact Factor &#8211; 1.849)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Rupasinghe, H.P.V. Inhibition of Angiotensin Converting Enzyme and Low-Density Lipoprotein Oxidation in vitro by Functional Fruit Vinegar Beverages. <em>J Food Processing &amp; Beverages,<\/em> <strong>2013<\/strong>; 1 (1): 4.<\/li>\n\n\n\n<li>Jayasinghe, C.V.L., Rangama, L., <strong>Nandasiri, R.<\/strong>, Jayakala, M.B., Karunasekara, D., Jayasekara, M.K.C.P. 2011. Authentication of Sri Lankan bee honey. <em>International Journal of Chemical Sciences<\/em>, June <strong>2011<\/strong>, Sri Lanka. (Impact Factor \u2013 RJIF8)<\/li>\n<\/ul>\n\n\n\n<p class=\"has-ast-global-color-2-color has-text-color\">Book Chapters:<\/p>\n\n\n\n<ul class=\"wp-block-list has-ast-global-color-2-color has-text-color\">\n<li>Ilyas, Z., <strong>Nandasiri, R.<\/strong>, Redha, A. A., Aluko, R. <strong>2023. <\/strong>High-Performance Liquid Chromatography (HPLC) &amp; HPLC-MS\/MS Methods in Honey Analysis. Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration, 2023 (<em>In press<\/em>)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Hewage, A., <strong>2023<\/strong>. Food Safety Accreditation and Auditing. Food Safety Standards (<em>In Press)<\/em><\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Eskin, N.A.M. <strong>2022<\/strong>. Occurrence of Canolol and its Derivatives in Oilseeds as a Source Antioxidants with Potential Health Benefits in <a href=\"https:\/\/www.sciencedirect.com\/bookseries\/advances-in-food-and-nutrition-research\">Advances in Food and Nutrition Research<\/a>. 2022; 109-129. (Invited Book Chapter of volume 100)<\/li>\n\n\n\n<li><strong>Nandasiri, R.<\/strong>, Eskin, N.A.M., Eck. P., Thiyam-Holl\u00e4nder, U. <strong>2020<\/strong>. Application of Green Technology on Extraction of Phenolic Compounds in Oilseeds (Canola). Green Technology, Bioactive Compounds, Functionality, and Applications in Cold Pressed Oils. 2020; 81-96.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>University of Manitoba<\/p>\n","protected":false},"author":4,"featured_media":3082,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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