Search Results - Indira Wickramasinghe

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  1. 1

    Comprehensive analysis of physicochemical, nutritional, and antioxidant properties of various forms and varieties of tender coconut (Cocos nucifera L.) water in Northern Sri Lanka by S. Shayanthavi, R. Kapilan, Indira Wickramasinghe

    Published in Food Chemistry Advances (2024-06-01)
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  2. 2

    Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects by Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe

    Published in International Journal of Food Science (2021-01-01)
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  3. 3

    Comparison of physicochemical characteristics of virgin coconut oils from traditional and hybrid coconut varieties by Dilan Rangana Wickramasinghe Mudiyanselage, Indira Wickramasinghe

    Published in Journal of Agriculture and Food Research (2023-06-01)
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  4. 4

    Synergistic, antagonistic, and additive effects on the resultant antioxidant activity in infusions of green tea with bee honey and Citrus limonum extract as additives by Saummi Uduwana, Navindu Abeynayake, Indira Wickramasinghe

    Published in Journal of Agriculture and Food Research (2023-06-01)
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  5. 5

    Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka by Sathsara T. Deyalage, Indira Wickramasinghe, Nimesha Amarasinghe, Gayan Thilakarathna

    Published in International Journal of Food Science (2021-01-01)
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  6. 6

    Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves by Yasara W. H. Wickramasinghe, Indira Wickramasinghe, Isuru Wijesekara

    Published in International Journal of Food Science (2020-01-01)
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  7. 7

    Selection of plant materials and their maturity stages suitable for food packing and serving by Sivarajah Kalina, Ranganathan Kapilan, Indira Wickramasinghe, Senevirathne Bandara Navaratne

    Published in Ruhuna Journal of Science (2024-06-01)
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  8. 8

    Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca) by Nimesha K. Amarasinghe, Indira Wickramasinghe, Isuru Wijesekara, Gayan Thilakarathna, Sathsara T. Deyalage

    Published in International Journal of Food Science (2021-01-01)
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