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...

por Kalina, S., Navaratne, S. B.
Publicado 2019

Porous Crumb Structure of Leavened Baked Products

por Rathnayake, H. A., Navaratne, S. B., Navaratne, C. M.
Publicado 2018

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

por Perera, Dilini N., Hewavitharana, Geeth G., Navaratne, S. B.
Publicado 2020

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods

por Perera, Dilini N., Hewavitharana, Geeth G., Navaratne, S. B.
Publicado 2021

The effect of Salaciareticulata, Syzygiumcumini, Artocarpusheterophyllus, and Cassiaauriculata on controlling the rapid formation of advanced glycation end-products

por Thilakarathna, G.C., Navaratne, S.B., Wickramasinghe, I., Ranasinghe, P., Samarkoon, S.R., Samarasekera, J.K.R.R.
Publicado 2021