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Results 1-10 of 20 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2017Effect of Different Blanching Methods on Antioxidant Properties of Selected Green Leafy VegetablesRohini, B.; Vasantharuba, S.; Sivakanthan, S.
2018The effect of boiling, stir-frying and microwave cooking methods on the antioxidant potential of local brinjal variety (Solanum melongina) available in Jaffna districtThanuja, S.; Vasantharuba, S.; Sivakanthan, S.
2016CentellaMadhujith, T.; Sivakanthan, S.
2019Oxidative stability of edible plants oilsMadhujith, T.; Sivakanthan, S.
2017-11-24Effect of Different Cooking Methods on the Antioxidant properties of Tomato (Lycopersicon esculentum) and Bitter gourd (Mormodica charantia) Cultivated in Jaffna DistrictThanuja, S.; Vasantharuba, S.; Sivakanthan, S.
2017Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District, Sri LankaThanuja, S.; Vasantharuba, S.; Sivakanthan, S.
2018Asian Symposium on Medicinal Plants, Spices and Other Natural ProductsThanuja, S.; Vasantharuba, S.; Sivakanthan, S.
2019Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)Thanuja, S.; Vasantharuba, S.; Sivakanthan, S.
2019Optimization of the Production of Structured Lipid by Enzymatic Interesterification from Coconut (Cocos nucifera) and Sesame (Sesamum indicum) Oils using Response Surface MethodologySivakanthan, S.; Madhujith, T.; Jayasooriya, A.P.
2015EFFECT 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 MIEHEIKugeswararajah, T.; Sivakanthan, S.; Tachibana, H.; Jayasooriya, L.J.P.A.P.; Madhujith, T.

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