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Results 1-10 of 10 (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.
;
Vasantharuba, S.
;
Sivakanthan, 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.
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.
2018
Asian Symposium on Medicinal Plants, Spices and Other Natural Products
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.
2020
Enhancement of Lipid Content in Chlorella sp. by Providing Stress Conditions during Cultivation
Mihiraj, R.A.I.S.
;
Abinayan, I.
;
Sivakanthan, S.
;
Vasantharuba, S.
2020
Effect of Plantain Peel Extract On Oxidative Stability of Coconut Oil and Sesame Oil Blends during Accelerated Oven Storage
Nivethini, B.
;
Sivakanthan, S.
;
Vasantharuba, 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.
Discover
Author
6
Thanuja, S.
1
Abinayan, I.
1
Mihiraj, R.A.I.S.
1
Nivethini, B.
1
Pereira, J.C.
1
Rohini, B.
Subject
6
Antioxidants
3
Flavonoid content
3
Phenolic content
3
total flavonoid content
3
total phenolic content
2
bitter gourd
2
Brinjal
1
Accelerated oven storage
1
Acetonic extract
1
Algal lipids
.
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