| Colour and texture of apples high pressure processed in pineapple juice N Perera, TV Gamage, L Wakeling, GGS Gamlath, C Versteeg Innovative Food Science & Emerging Technologies 11 (1), 39-46, 2010 | 122 | 2010 |
| Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview RAT Nilusha, J Jayasinghe, O Perera, PIP Perera International Journal of Food Science 2019, 2019 | 79 | 2019 |
| Effects of cinnamon (Cinnamomum verum) extract on functional properties of butter SA Vidanagamage, P Pathiraje, O Perera Procedia food science 6, 136-142, 2016 | 68 | 2016 |
| Response of bananas to postharvest acid treatments ODA Niranjala Perera, A Karunaratne The Journal of Horticultural Science and Biotechnology 76 (1), 70-76, 2001 | 45 | 2001 |
| Development of finger millet based probiotic beverage using Lactobacillus casei431 MMF Fasreen, O Perera, HLD Weerahewa The Open University of Sri Lanka, 2017 | 24 | 2017 |
| Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431 SM Gamage, MKS Mihirani, O Perera, HLD Weerahewa Ruhuna Journal of Science 7 (2 December), 2016 | 21 | 2016 |
| Postharvest calcium chloride treatments do not help to increase shelf-life of bananas AN Perera, AM Karunaratne Fruits 57 (2), 87-94, 2002 | 17 | 2002 |
| Development of fiber rich soft dough biscuits fortified with kohila (Lasia spinosa) flour. AW Pupulawaththa, O Perera, A Ranwala | 13 | 2014 |
| Physicochemical characteristics, popularity and susceptibility to anthracnose of some local banana cultivars. O Perera, B Basnayake, AM Karunaratne | 12 | 1999 |
| Development of coconut milk-based spicy ice cream as a nondairy alternative with desired physicochemical and sensory attributes K Perera, O Perera International Journal of Food Science 2021, 2021 | 10 | 2021 |
| Development of a Novel Carrot-based Synbiotic Beverage using Lactobacillus casei 431® ADP Alwis, ODA Perera, HLD Weerahewa Belihuloya, Sabaragamuwa University of Sri Lanka, 2016 | 9 | 2016 |
| Response surface optimization of extraction of polyphenols and carotenoids from Sesbania grandiflora leaves with ethanol-water system K Gunathilaka, K Ranaweera, HPV Rupasinghe, O Perera, ... | 8 | 2017 |
| Engineered nanomaterials: threats, releases, and concentrations in the environment NH Madanayake, N Perera, NM Adassooriya Emerging Contaminants in the Environment, 225-240, 2022 | 7 | 2022 |
| Study on development of pitaya fruit (Hylocereus undatus) incorporated ice cream; an alternative solution to the pitaya cultivators in Sri Lanka AHM Mufas, O Perera South Eastern University of Sri Lanka, 2013 | 7 | 2013 |
| Role and current trends of developing fruit, vegetable and cereal based probiotic foods: A review ODAN Perera, HLD Weerahewa, S Vidanagamage International Journal of Fermented Foods 6 (2), 85-93, 2017 | 5 | 2017 |
| Enhancing disease resistance and improving quality of papaya (Carica papaya L.) by postharvest application of silicon W Bandara, O Perera, HLD Weerahewa | 5 | 2015 |
| Development of a sauce using Gymnema sylvestre leaves O Perera, P Pavitha Journal of Food Processing 2017, 2017 | 4 | 2017 |
| Physico-Chemical and Organoleptic Propertie of Snack Crackers Incorpprtaed with Defatted Coconut Flour MKS Mihiranie, J Jayasundera, P Pathiraje, O Perera University of Peradeniya, Sri Lanka, 2014 | 3 | 2014 |
| Development of dragon fruit incorporated ice-cream AHM Mufas, O Perera The Open University of Sri Lanka, 2012 | 2 | 2012 |
| Development of a pre-cooked supplementary food using Palmyrah tuber S Piratheepan, S Sangheetha, S Srivijeindran, O Perera, CVL Jayasinghe Sri Lanka Council for Agricultural Research Policy (SLCARP) 3 (1), 2017 | 1 | 2017 |
Darshani WeerahewaProfessor in Botany, The Open University of Sri LankaVerified email at ou.ac.lk
