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Results 11-20 of 63 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2017
Production and Crystallization of Citric acid from Sour Orange (Citrus aurantium) Juice using Aspergillus niger
Sukanthan, Y.
;
Vasantharuba, S.
;
Kapilan, R.
2020
Development of an Artificial Ripening Protocol for Cultivated Variety of “Karuthakolomban” Mango (Mangifera indica L.) Available in Anuradhapura District, Sri Lanka
Sewwandi, K.A.N.
;
Wijewardane, R.M.N.A.
;
Vasantharuba, S.
2018
Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District
Thanuja,
;
Vasantharuba, S.
2020
Evaluation of Nutritional Composition and Antioxidant Properties of Cissus quadrangularis (‘Pirandai’)
Shakana, K.
;
Sarathadevi, R.
;
Vasantharuba, S.
2020
Preparation of Tomato Sauce from Tomato Powder Produced from Conventional and Microwave Vacuum Drying Methods.
Wijayasinghe, B.
;
Hettiarachchi, D.N.
;
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.
2009
OPTIMIZATION OF CULTURE CONDITIONS FOR BAKER’S YEAST CELL MASS PRODUCTION- A PRELIMINARY STUDY
Inparuban, K.
;
Balakumar, S.
;
Vasantharuba, S.
;
Arasaratnam, V.
Discover
Author
10
Sarathadevi, R.
10
Sivakanthan, S.
8
Balakumar, S.
8
Kapilan, R.
7
Thanuja, S.
5
Arasaratnam, V.
4
Srivijeindran, S.
3
Arumugam, T.
3
Banumathi, P.
3
Dharmasiri, P.G.N.H.
.
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Subject
8
Antioxidants
4
Baker’s yeast
4
Flavonoid content
4
Phenolic content
4
total flavonoid content
4
total phenolic content
3
Antioxidant
3
Antioxidant properties
3
Brinjal
3
Dehydration
.
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Date issued
24
2020 - 2024
35
2010 - 2019
4
2008 - 2009
Has File(s)
63
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