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Results 11-20 of 23 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2017
Effect of different blanching methods on antioxidant properties of selected green leafy vegetables
Rohini, B.
;
Sivakanthan, S.
;
Vasantharuba, S.
2017
Isolation of potential bacteriocin-producing lactic acid bacteria from fermented food products showing antimicrobial activity
Keerthini, S.
;
Kapilan, R.
;
Vasantharuba, S.
2018
Shelf Life Improvement of Boiled and Dried Palmyrah Tuber (Pulukkodiyal) With Preservatives
Sanmugalingam, T.
;
Vasantharuba, S.
;
Kailayalingam, R.
2018
Preliminary Study on the Production of Essential Oil and Pectin from the Peel and Fruit Waste of Sour Orange (Citrus aurantium)
Sukanthan, Y.
;
Kapilan, R.
;
Vasantharuba, S.
2018
Study on Physicochemical Properties of Coconut Oils Produced in Jaffna
Moganatharsa, G.
;
Vasantharuba, S.
;
Balakumar, S.
2018
Evaluation of Antioxidant properties of Cassia auriculata L. Flower Extracts
Kajani, S.
;
Sivakanthan, S.
;
Vasantharuba, S.
2019
Nutritional composition and antioxidant activity of selected seaweeds from northern region of sri lanka
Maria Nimalini, M.
;
Vasantharuba, S.
;
Kapilan, R.
2019
Development of cinnamon biscuits with no added sugar and evaluation of its quality characteristics
Dharmasiri, P.G.N.H.
;
Liyanage, T.
;
Vasantharuba, S.
2018
The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna District
Thanuja, S.
;
Sivakanthan, S.
;
Vasantharuba, S.
2014
Formulation of instant soup mix powder using uncooked palmyrah (borassus flabellifer) tuber flour and locally available vegetables
Niththiya, N.
;
Vasantharuba, S.
;
Subajini, M.
;
Srivijeindran, S.
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Author
7
Kapilan, R.
7
Sivakanthan, S.
5
Balakumar, S.
4
Thanuja, S.
3
Moganatharsa, G.
2
Keerthini, S.
2
Sukanthan, Y.
1
Bavaneethan, Y.
1
Dharmasiri, P.G.N.H.
1
Jaathavan, T.
.
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3
Antioxidant
2
Antimicrobial activity
2
Cooking
2
Ethanol
2
Insoluble impurities
2
Iodine value
2
Naringinase
2
Paddy husk
2
Relative density
2
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2018
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