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Results 1-7 of 7 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2018
Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District
Thanuja, S.
;
Sivakanthan, S.
;
Vasantharuba, S.
2017
Effect of different blanching methods on antioxidant properties of selected green leafy vegetables
Rohini, B.
;
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.
2020
Evaluation of Effect of Passion Fruit (Passiflora edulis) Leaf Extract on Stability of Palm Oil during Heating
Jayasekara, I.R.N.D.
;
Sivakanthan, S.
2014
Antioxidant and total phenol contents of selected leafy vegetables consumed in jaffna peninsula
Karthiha, K.
;
Vasanthy, A.
;
Balakumar, S.
;
Kirubahary, S.
2022
In vitro antioxidant and anti-inflammatory activity of stem and roots of the Psychotria sarmentosa in Sri Lanka
Sewwandi, R.A.S.
;
Menu, W. M.S.
;
Madhumali, K.G.B.
;
Perera, W.T.S.
;
Samarakoon, D.N.A.W.
;
Siriwardhene, M.A.
2024
In-vitro evaluation of antioxidant property of different parts of Momordica balsamina using ferric reduction antioxidant assay
Amirthavarshini, A.
;
Abisha, S.
;
Nushrath, K.L.F.
;
Sivasinthujah, S.
;
Srikaran, R.
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Author
3
Sivakanthan, S.
3
Vasantharuba, S.
1
Abisha, S.
1
Amirthavarshini, A.
1
Balakumar, S.
1
Jayasekara, I.R.N.D.
1
Kapilan, R.
1
Karthiha, K.
1
Kirubahary, S.
1
Madhumali, K.G.B.
.
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Anti-inflammatory
1
Ascorbic acid
1
Blanching
1
Butylated hydroxyl toluene
1
Continuous heating
1
Cooking
1
Ferric reduction
1
Gallic acid
1
Green leafy vegetables
1
Momordica balsamina
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