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Results 11-20 of 23 (Search time: 0.002 seconds).

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Issue Date	Title	Author(s)
2017	Effect of different blanching methods on antioxidant properties of selected green leafy vegetables	Rohini, B.; Sivakanthan, S.; Vasantharuba, S.
2017	Isolation of potential bacteriocin-producing lactic acid bacteria from fermented food products showing antimicrobial activity	Keerthini, S.; Kapilan, R.; Vasantharuba, S.
2018	Shelf Life Improvement of Boiled and Dried Palmyrah Tuber (Pulukkodiyal) With Preservatives	Sanmugalingam, T.; Vasantharuba, S.; Kailayalingam, R.
2018	Preliminary Study on the Production of Essential Oil and Pectin from the Peel and Fruit Waste of Sour Orange (Citrus aurantium)	Sukanthan, Y.; Kapilan, R.; Vasantharuba, S.
2018	Study on Physicochemical Properties of Coconut Oils Produced in Jaffna	Moganatharsa, G.; Vasantharuba, S.; Balakumar, S.
2018	Evaluation of Antioxidant properties of Cassia auriculata L. Flower Extracts	Kajani, S.; Sivakanthan, S.; Vasantharuba, S.
2019	Nutritional composition and antioxidant activity of selected seaweeds from northern region of sri lanka	Maria Nimalini, M.; Vasantharuba, S.; Kapilan, R.
2019	Development of cinnamon biscuits with no added sugar and evaluation of its quality characteristics	Dharmasiri, P.G.N.H.; Liyanage, T.; Vasantharuba, S.
2018	The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna District	Thanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2014	Formulation of instant soup mix powder using uncooked palmyrah (borassus flabellifer) tuber flour and locally available vegetables	Niththiya, N.; Vasantharuba, S.; Subajini, M.; Srivijeindran, S.