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Results 31-40 of 117 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2020Development of an Artificial Ripening Protocol for Cultivated Variety of “Karuthakolomban” Mango (Mangifera indica L.) Available in Anuradhapura District, Sri LankaNimalika Sewwandi, K.A.; Wijewardane, R.M.N.A.; Vasantharuba, S.
2019Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna DistrictThanuja, S.; 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.
2017Isolation of Potential Bacteriocin-Producing Lactic Acid Bacteria from Fermented Food Products Showing Antimicrobial ActivityKeerthini,S.; Vasantharuba, S.; Kapilan, R.
2018Evaluation of Antioxidant properties of Cassia auriculata L. Flower Extracts.Kajani, S.; Vasantharuba, S.; Sivakanthan, S. S.
2017Production and Crystallization of Citric acid from Sour Orange (Citrus aurantium) Juice using Aspergillus nigerSukanthan, Y.; Vasantharuba, S.; Kapilan, R.
2020Development of an Artificial Ripening Protocol for Cultivated Variety of “Karuthakolomban” Mango (Mangifera indica L.) Available in Anuradhapura District, Sri LankaSewwandi, K.A.N.; Wijewardane, R.M.N.A.; Vasantharuba, S.
2018Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna DistrictThanuja,; Vasantharuba, S.
2020Evaluation of Nutritional Composition and Antioxidant Properties of Cissus quadrangularis (‘Pirandai’)Shakana, K.; Sarathadevi, R.; Vasantharuba, S.
2020Preparation of Tomato Sauce from Tomato Powder Produced from Conventional and Microwave Vacuum Drying Methods.Wijayasinghe, B.; Hettiarachchi, D.N.; Vasantharuba, S.

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