Dr. K.D.P.P. Gunathilake
Dr. K.D.P.P. Gunathilake
Verified email at mkd.wyb.ac.lk - Homepage
Cited by
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Incorporation of coconut flour into wheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics
K Gunathilake, Y Abeyrathne
Journal of food processing and preservation 32 (1), 133-142, 2008
Antioxidative properties of 34 green leafy vegetables
KDPP Gunathilake, K Ranaweera
Journal of Functional Foods 26, 176-186, 2016
Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves
K Gunathilake, K Ranaweera, HPV Rupasinghe
Food chemistry 245, 371-379, 2018
Use of coconut flour as a source of protein and dietary fibre in wheat bread.
K Gunathilake, C Yalegama, AAN Kumara
Asian Journal of Food and Agro-Industry 2 (3), 382-391, 2009
Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection
K Gunathilake, HPV Rupasinghe, NL Pitts
Food research international 52 (2), 535-541, 2013
Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet
K Gunathilake, Y Wang, HPV Rupasinghe
Journal of Functional Foods 5 (3), 1392-1401, 2013
Inhibition of human low-density lipoprotein oxidation in vitro by ginger extracts
KDPP Gunathilake, HPV Rupasinghe
Journal of medicinal food 17 (4), 424-431, 2014
Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages
K Gunathilake, LJ Yu, HPV Rupasinghe
Food chemistry 148, 335-341, 2014
Optimization of water based-extraction methods for the preparation of bioactive-rich ginger extract using response surface methodology
K Gunathilake, HPV Rupasinghe
European Journal of Medicinal Plants, 893-906, 2014
Influence of boiling, steaming and frying of selected leafy vegetables on the in vitro anti-inflammation associated biological activities
K Gunathilake, K Ranaweera, HPV Rupasinghe
Plants 7 (1), 22, 2018
In vitro Anti-Inflammatory properties of selected Green Leafy vegetables
K Gunathilake, K Ranaweera, HP Rupasinghe
Biomedicines 6 (4), 107, 2018
Recent perspectives on the medicinal potential of ginger
K Gunathilake, H Rupasinghe
Botanics: Targets and Therapy 5, 55-63, 2015
A fruit-based functional beverage designed to reduce the risk of cardiovascular disease
KD Gunathilake
Application of hurdle technique to preserve fresh scraped coconut at ambient and refrigerated storage
K Gunathilake
Journal of the National Science Foundation of Sri Lanka 33 (4), 2005
Effect of different cooking methods on polyphenols, carotenoids and antioxidant activities of selected edible leaves
KD Gunathilake, KKD Ranaweera, HP Rupasinghe
Antioxidants 7 (9), 117, 2018
Processing technologies for virgin coconut oil and coconut based Confectionaries and beverages
C Jayasekara, K Gunathilake
Proceedings of International Cococnut Summit, 7-11, 2007
Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species
K Gunathilake, K Ranaweera, HPV Rupasinghe
Journal of food biochemistry 42 (5), e12579, 2018
Comparison of physicochemical properties of selected locally available legumes varieties (Mung bean, Cowpea and Soybean)
KGT Gunathilake, T Herath, J Wansapala
PotravinarstvoŽ Scientific Joinrnal for Food Industry, 2016
Aedes Mosquito Survey within the Premises of University Sri Jayewardenepura to Determine Its Population Density and of Seasonal Shift in Relative Abundance
KVK Gunathilake, B De Silva
Optimization of phenolics and carotenoids extraction from leaves of Passiflora edulis using response surface methods
KDPP Gunathilake, K Ranaweera, HPV Rupasinghe
Asian Journal of Biotechnology and Bioresource Technology, 1-12, 2017
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