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Results 1-10 of 20 (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.
2016
Centella
Madhujith, T.
;
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.
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.
2019
Optimization of the Production of Structured Lipid by Enzymatic Interesterification from Coconut (Cocos nucifera) and Sesame (Sesamum indicum) Oils using Response Surface Methodology
Sivakanthan, S.
;
Madhujith, T.
;
Jayasooriya, A.P.
2015
EFFECT OF REACTION PARAMETERS ON ENZYMATIC INTERESTERIFICATION OF VIRGIN COCONUT (COCOS NUCIFERA) OIL AND SESAME (SESAMUM INDICUM) OIL BLEND USING LIPASES FROM THERMOMYCES LANUGINOSUS AND RHIZOMUCOR MIEHEI
Kugeswararajah, T.
;
Sivakanthan, S.
;
Tachibana, H.
;
Jayasooriya, L.J.P.A.P.
;
Madhujith, T.
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Author
10
Madhujith, T.
8
Vasantharuba, S.
6
Thanuja, S.
3
Bopitiya, D.
2
Jayasiri, M.M.
2
Jayawardana, N.W.I.A.T.
2
Nivethika, A.
2
Sukirtha, S.
2
Walallawita, W. K. U. S.
1
Jayasooriya, A.P.
.
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Subject
6
Antioxidants
3
Flavonoid content
3
Phenolic content
3
sesame oil
3
total flavonoid content
3
total phenolic content
2
Autoxidation
2
autoxidation
2
bitter gourd
2
Brinjal
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