I. Wickramasinghe

Effect of Steam Blanching, Dehydration Temperature &amp; Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from <i>Moringa oleifera</i> Leaves

Yasara W. H. Wickramasinghe, I. Wickramasinghe, Isuru Wijesekara · International Journal of Food Science · 2020 · 47 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Effect of process modifications and binding materials on textural properties of rice noodles

I.G.G. Kasunmala, S. B. Navaratne, I. Wickramasinghe · International Journal of Gastronomy and Food Science · 2020 · 47 citations

Agriculture, Materials Engineering, Materials Science +11

Different extraction procedures and analysis of protein from Ulva sp. in Brittany, France

Isuru Wijesekara, Marie Lang, Christel Marty et al. · Journal of Applied Phycology · 2017 · 41 citations

Life Sciences, Biochemistry, Food Science +13

Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

Nimesha K. Amarasinghe, I. Wickramasinghe, Isuru Wijesekara et al. · International Journal of Food Science · 2021 · 38 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Retention of Physicochemical and Antioxidant Properties of Dehydrated Bael (Aegle Marmelos) and Palmyra (Borassus Flabellifer) Fruit Powders

R.M.N.A. Wijewardana, S. B. Nawarathne, I. Wickramasinghe et al. · Procedia Food Science · 2016 · 33 citations · Full text

Agriculture, Biochemistry, Food Science +17