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Results 1-10 of 11 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2018Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna DistrictThanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2017Influence of different cooking methods on the antioxidant activity of Local Pumpkin Variety (cucurbita maxima) cultivated in jaffna district, Sri lankaThanuja, S.; Sivakanthan, S.; 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.
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.
2018The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna DistrictThanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2018Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna DistrictThanuja, S.; Sivakanthan, S.; Vasantharuba, S.

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