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Results 11-20 of 35 (Search time: 0.003 seconds).
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Issue Date
Title
Author(s)
2018
Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District
Thanuja,
;
Vasantharuba, S.
2017-11-24
Effect of Different Cooking Methods on the Antioxidant properties of Tomato (Lycopersicon esculentum) and Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District, Sri Lanka
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Production of Single Cell Protein from Papaw Fruit Juice using Palmyrah Toddy Mix
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2018
Asian Symposium on Medicinal Plants, Spices and Other Natural Products
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2010
OPTIMIZATION OF BREAD PREPARATION FROM WHEAT FLOUR AND MALTED RICE FLOUR
Veluppillai, S.
;
Nithyanantharajah, K.
;
Vasantharuba, S.
;
Balakumar, S.
;
Arasaratnam, V.
2014
PREPARATION OF WHEAT MALTED FLOUR BLEND BISCUIT AND EVALUATION OF ITS QUALITY CHARACTERISTICS
Banusha, S.
;
Vasantharuba, S.
2019
Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2013
EFFECT OF MALTING ON NUTRITIONAL CONTENTS OF FINGERMILLET AND MUNGBEAN
Banusha, S.
;
Vasantharuba, S.
2017
KINETIC PROPERTIES AND METAL ION STABILITY OF THE EXTRACELLULAR NARINGINASE PRODUCED BY ASPERGILLUS FLAVUS ISOLATED FROM DECAYING CITRUS MAXIMA FRUITS
Keerthini, S.
;
Vasantharuba, S.
;
Kapilan, R.
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Author
8
Kapilan, R.
8
Sivakanthan, S.
7
Thanuja, S.
4
Balakumar, S.
4
Sarathadevi, R.
3
Arumugam, T.
3
Banumathi, P.
3
Premalatha, M.R.
3
Srivijeindran, S.
2
Banusha, S.
.
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Antioxidants
4
Flavonoid content
4
Phenolic content
4
total flavonoid content
4
total phenolic content
3
Baker’s yeast
3
Brinjal
2
Ambient
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Biscuit
2
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