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Issue Date
Title
Author(s)
2018
The effect of boiling, stir-frying and microwave cooking methods on the antioxidant potential of local brinjal variety (Solanum melongina) available in Jaffna district
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2019
Oxidative stability of edible plants oils
Madhujith, T.
;
Sivakanthan, 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.
2019
Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2019
Effect of star fruit (Averrhoa carambola) peel extract on oxidative stability of sesame (Sesamum indicum) oil during deep fat frying
Pereira, J.C.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
THE EFFECTS OF BOILING, STIR-FRYING AND MICROWAVE COOKING ON THE ANTIOXIDANT POTENTIAL OF LOCAL BRINJAL VARIETY (Solanum melongina) AVAILABLE IN JAFFNA DISTRICT
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
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Author
5
Vasantharuba, S.
4
Thanuja, S.
1
Madhujith, T.
1
Pereira, J.C.
Subject
3
Flavonoid content
3
Phenolic content
2
Brinjal
1
Acetonic extract
1
Autoxidation
1
bitter gourd
1
cooking method
1
Hydroperoxides
1
Peroxide value
1
Photo oxidation
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Date issued
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