Analysis of Antioxidant Activity and Texture Profile of Tender-Young and King Coconut (Cocos nucifera) Mesocarps under Different Treatments and the Possibility to Develop a Food Pr...

by S. Kalina, S. B. Navaratne
Published 2019-01-01

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods

by Dilini N. Perera, Geeth G. Hewavitharana, S. B. Navaratne
Published 2021-01-01

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

by Dilini N. Perera, Geeth G. Hewavitharana, S. B. Navaratne
Published 2020-01-01

Porous Crumb Structure of Leavened Baked Products

by H. A. Rathnayake, S. B. Navaratne, C. M. Navaratne
Published 2018-01-01

Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography: A review

by Geeth G. Hewavitharana, Dilini N. Perera, S.B. Navaratne, I. Wickramasinghe
Published 2020-08-01

The effect of Salacia reticulata, Syzygium cumini, Artocarpus heterophyllus, and Cassia auriculata on controlling the rapid formation of advanced glycation end-products

by G.C. Thilakarathna, S.B. Navaratne, I. Wickramasinghe, P. Ranasinghe, S.R. Samarkoon, J.K.R.R. Samarasekera
Published 2021-04-01