Navaratne SB - Search Results

1

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

Perera DN, Hewavitharana GG, Navaratne SB. Perera DN, et al. Among authors: navaratne sb. J Lipids. 2020 Jul 28;2020:8853940. doi: 10.1155/2020/8853940. eCollection 2020. J Lipids. 2020. PMID: 32774923 Free PMC article.

2

Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods.

Perera DN, Hewavitharana GG, Navaratne SB. Perera DN, et al. Among authors: navaratne sb. Biomed Res Int. 2021 Feb 23;2021:6258508. doi: 10.1155/2021/6258508. eCollection 2021. Biomed Res Int. 2021. PMID: 33681355 Free PMC article. Review.

3

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 Product.

Kalina S, Navaratne SB. Kalina S, et al. Among authors: navaratne sb. Int J Food Sci. 2019 Feb 25;2019:7470696. doi: 10.1155/2019/7470696. eCollection 2019. Int J Food Sci. 2019. PMID: 30937306 Free PMC article.

4

In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties.

Perera TPSS, Godakumbura PI, Prashantha MAB, Navaratne SB. Perera TPSS, et al. Among authors: navaratne sb. Int J Food Sci. 2024 Apr 20;2024:8088247. doi: 10.1155/2024/8088247. eCollection 2024. Int J Food Sci. 2024. PMID: 38680867 Free PMC article.

5

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

Thilakarathna GC, Navaratne SB, Wickramasinghe I, Ranasinghe P, Samarkoon SR, Samarasekera JKRR. Thilakarathna GC, et al. Among authors: navaratne sb. J Ayurveda Integr Med. 2021 Apr-Jun;12(2):261-268. doi: 10.1016/j.jaim.2020.10.010. Epub 2021 Mar 14. J Ayurveda Integr Med. 2021. PMID: 33731265 Free PMC article.

6

Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products.

Rathnayake HA, Navaratne S, Navaratne C. Rathnayake HA, et al. Food Technol Biotechnol. 2022 Mar;60(1):99-108. doi: 10.17113/ftb.60.01.22.7238. Food Technol Biotechnol. 2022. PMID: 35440882 Free PMC article.

7

Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions.

Rathnayake HA, Navaratne S, Navaratne C. Rathnayake HA, et al. J Texture Stud. 2019 Dec;50(6):564-570. doi: 10.1111/jtxs.12465. Epub 2019 Jul 25. J Texture Stud. 2019. PMID: 31286515

8

Ready-to-prepare soup mix enriched with sea cucumbers: production, sensory attributes and nutritional composition.

Nishanthan G, Wickramasinghe I, Navaratne SB, Dissanayake DCT. Nishanthan G, et al. Among authors: navaratne sb. J Food Sci Technol. 2021 Jun;58(6):2078-2088. doi: 10.1007/s13197-020-04716-8. Epub 2020 Aug 18. J Food Sci Technol. 2021. PMID: 33967306 Free PMC article.

9

Porous Crumb Structure of Leavened Baked Products.

Rathnayake HA, Navaratne SB, Navaratne CM. Rathnayake HA, et al. Among authors: navaratne sb. Int J Food Sci. 2018 Aug 5;2018:8187318. doi: 10.1155/2018/8187318. eCollection 2018. Int J Food Sci. 2018. PMID: 30155475 Free PMC article. Review.

10

Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms.

Thilakarathna RCN, Madhusankha GDMP, Navaratne SB. Thilakarathna RCN, et al. Among authors: navaratne sb. J Food Sci. 2022 Jan;87(1):36-51. doi: 10.1111/1750-3841.16008. Epub 2021 Dec 23. J Food Sci. 2022. PMID: 34940984 Review.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

11 results

Search Page