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Results 101-110 of 117 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2022
Production and characterization of biodegradable packaging film incorporated with micro crystalline cellulose extracted from peanut shell
Husna, M.F.F.
;
Vasantharuba, S.
2022
Evaluation of antioxidant properties of raw and boiled banana pseudo-stem
Aruna Christella, C.
;
Sarathadevi, R.
;
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
Preparation of Palmyrah Crude Sugar using Electric Oil Jacket Cooker
Kopiga, U.
;
Vasantharuba, S.
;
Diluckmini, B.
;
Srivijeindran, S.
2021
Production of Green Banana Powder from Ambul and Puwalu Varieties and Comparisons of their Physicochemical, Antioxidant Properties and Shelf-life Evaluation
Sanduni Nuwanthika Galagedara, G. M.
;
Sarathadevi, R.
;
Vasantharuba, S.
2015
ASSESSMENT OF CONSUMER AWARENESS ON FOOD LABELS AND THE EFFECT OF THE LEVEL OF AWARENESS ON BUYING BEHAVIOUR OF CONSUMERS IN JAFFNA DISTRICT
Simmaky, S.
;
Vasantharuba, S.
;
Madhujith, T.
2015
EFFECT OF ION (NaCl) INTERACTION ON RESISTANT STARCH CONTENT OF SELECTED COOKED TUBERS
Bavaneethan, Y.
;
Balakumar, S.
;
Vasantharuba, S.
;
Thayananthan, K.
2015-11-04
EFFECT OF DIFFERENT PROCESSING TIME ON RESISTANT STARCH CONTENT OF SELECTED TUBERS
Bavaneethan, Y.
;
Balakumar, S.
;
Vasantharuba, S.
;
Thayananthan, K.
2015
DETERMINATION OF METANIL YELLOW IN CHILI AND TURMERIC POWDER SAMPLES AVAILABLE IN JAFFNA PENINSULA
Jaathavan, T.
;
Balakumar, S.
;
Vasantharuba, S.
;
Sriyharan, K.
2010
EFFECT OF LOW COST EVAPORATIVE COOL CHAMBER ON THE SHELF LIFE AND QUALITY OF Amaranthus sp.
Sanchika, R.
;
Sivakumar, S.
;
Vasantharuba, S.
Discover
Author
21
Balakumar, S.
19
Kapilan, R.
19
Sivakanthan, S.
14
Sarathadevi, R.
11
Thanuja, S.
8
Arasaratnam, V.
8
Balakumar, Sandrasegarampillai
7
Thayananthan, K.
6
Arasaratnam, Vasanthy
6
Sritharan, K.
.
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Subject
9
Antioxidants
7
Antioxidant
7
Saccharomyces cerevisiae
5
Baker’s yeast
5
total flavonoid content
5
total phenolic content
4
Antioxidant properties
4
Coliform contamination
4
Cooking
4
Flavonoid content
.
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Date issued
35
2020 - 2024
70
2010 - 2019
12
2008 - 2009
Has File(s)
117
true