Barana Chaminda Jayawardana

Author

Also Known As

Afka Deen, B Jayawardana, B. C. Jayawardana, B. Jayawardana, B.C. Jayawardana, Barana Chaminda Jayawardana, Barana C Jayawardana, Barana C. JAYAWARDANA, Barana C. Jayawardana, Barana Chaminda Jayawardana

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Peradeniya National Institute of Fundamental Studies Obihiro University of Agriculture and Veterinary Medicine Hokkaido Agricultural Research Center

About

Barana Chaminda Jayawardana is an author at University of Peradeniya specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	374
2	Medicine	5	5	144
3	Public Health	5	5	146
4	Biochemistry	2	2	27
5	Engineering	1	1	30

Barana Chaminda Jayawardana

Publications

559

Citations

H-Index

Page 1

	Year	Citations
Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages Barana Chaminda Jayawardana, Ruvini Liyanage, Nirosh Lalantha, LWT Food ChemistryPolyphenolicsAntimicrobial ActivityPhytochemicalHerbal Chicken Sausages	2015	120
Hormonal regulation of expression of growth differentiation factor-9 receptor type I and II genes in the bovine ovarian follicle Barana Chaminda Jayawardana, Takashi Shimizu, Hiromi Nishimoto, Reproduction	2006	56
Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (<i>Vigna radiata</i>L. Wilczek) in rats Ruvini Liyanage, Kiramage Chathuranga, Rizliya Visvanathan, Journal of Food Biochemistry NutritionMung BeansDietary FibreExperimental NutritionFood Chemistry	2017	49
Black and green tea (<i>Camellia sinensis</i> L.) extracts as natural antioxidants in uncured pork sausages Barana Chaminda Jayawardana, Viraji Bandara Warnasooriya, G. H. Thotawattage, Journal of Food Processing and Preservation Food ChemistryPolyphenolicsFood Bioactive CompoundAntioxidant EffectMedicine	2019	45
Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages Barana Chaminda Jayawardana, Tomomi Hirano, Kyu‐Ho Han, Meat Science Food ChemistryFood Bioactive CompoundFood AnalysisAlternative Protein SourceFood Quality	2011	44
Differential Effect of Follicle-Stimulating Hormone and Estradiol on Expressions of Vascular Endothelial Growth Factor (VEGF) 120, VEGF164 and Their Receptors in Bovine Granulosa Cells Takashi Shimizu, Barana Chaminda Jayawardana, Masafumi TETSUKA, Journal of Reproduction and Development OocyteFollicle-stimulating HormoneGynecologyOvarian CancerAngiogenesis	2007	39
Does Processing have a Considerable Effect on the Nutritional and Functional Properties of Mung Bean (Vigna Radiata)? Sumudu Chandrasiri, Ruvini Liyanage, J. K. Vidanarachchi, Procedia Food Science NutritionFunctional PropertiesEngineeringBotanyNutritive Value	2016	30
Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt Shishanthi Jayarathna, Hasitha Priyashantha, Monika Johansson, Journal of Food Processing and Preservation Dairy YoghurtProbioticFood FermentationAnimal NutritionFermented Soy‐gel	2020	29
Nutritional properties and antioxidant content of commonly consumed cowpea cultivars in Sri Lanka Ruvini Liyanage, O. S. Perera, Pabodha Weththasinghe, Journal of Food Legumes Food ChemistryNutritionAntioxidant ContentProximate CompositionFood Bioactive Compound	2014	27
Involvement of the bone morphogenetic protein/receptor system during follicle development in the bovine ovary: Hormonal regulation of the expression of bone morphogenetic protein 7 (BMP-7) and its receptors (ActRII and ALK-2) Takashi Shimizu, Barana Chaminda Jayawardana, Hiromi Nishimoto, Molecular and Cellular Endocrinology OocyteDevelopmental BiologyFertilityFollicle DevelopmentOogenesis	2006	25

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