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Issue Date	Title	Author(s)
2011	Analysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lanka	Kottawa-Arachchi, J.D.; Gunasekare, M.T.K.; Ranatunga, M.A.B.; Jayasinghe, L.; Karunagoda, R.P.
2013	Antioxidant activity and total phenolic content of sesame (Sesamum indicum L.) seed oil	Bopitiya, D.; Madhujith, T.
2012	Antioxidant potential of pomegranate (Punica granatum L.) cultivars grown in Sri Lanka	Bopitiya, D.; Madhujith, T.
1991	Assesment of quality characters of egg-vegetable sausage type product	Sivalogan, S.; Cyril, H.W.
2007	Changes in vitamin E and essential fatty acid contents and their interrelationship in soybean (Glycine max L. Merr.) seeds during germination and storage	Vasantharuba, S.; Wijesinghe, D.G.N.G.; Sivakanesan, R.
2012	Comparison of performance of rapid petrifilm test method and standard test method for enumeration of aerobic microorganisms, coliforms and E.coli in food	Lakmini, N.K.A.; Madhujith, T.
1990	Consumption pattern and methods of preparation of green leafy vegetables	Gunasekera, G.G.S.; Jayatilaka, M.W.A.P.; Ravindran, G.
2006	Development and quality evaluation of a protein enriched instant noodle	Jayarathne, U.S.; Arampath, P.C.; Premasiri, P.F.S.
1997	Development of a frozen yoghurt dessert of sensory acceptability	Venkateshaiah, B.V.; Atmarara, K.; Gireesh, T.
2006	Development of little millet (Panicum sumatrense Roth ex Roem and Schult.) substituted biscuits and characterization of packaging requirement	Hemalatha, G.; Amutha, S.; Malathi, D.; Vivekanandan, P.; Rajannan, G.
2011	Effect of grain shape and pre-soaking on cooking time and cooking energy	Gunasekara, K.G.; Dharmasena, D.A.N.
1997	The effect of cooking ingredients on histamine in fish	Gunaratne, S.; Samarajeewa, U.; Fonseka, T.S.G.; Ranjani, I.V.
2013	Effect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varieties	Darandakumbura, H.D.K.; Prasantha, B.D.R.; Wijesinghe, D.G.N.G.
2013	Effect of processing conditions and cooking methods on resistant starch, dietary fiber and glycemic index of rice	Darandakumbura, H.D.K.; Wijesinghe, D.G.N.G.; Prasantha, B.D.R.
2010	The effect of rice variety and parboiling on in vivo glycemic response	Pathiraje, P.M.H.D.; Madhujith, W.M.T.; Chandrasekara, A.; Nissanka, S.P.
2010	Effect of rice variety on rice based composite flour bread quality	Fari, M.J.M.; Rajapaksa, D.; Ranaweera, K.K.D.S.
2007	The effect of type of cereal on the Glycaemic response of two traditional Sri Lankan food items	Thathvasuthan, A.; Chandrasekara, A.; Wijesinghe, D.G.N.G.; Jayawardena, H.M.D.K.
1990	Impact of some government policy changes on the demand for selected major subsidiary food crops in Sri Lanka	Balasuriya, G.; Bogahawatte, C.
2010	Investigation of farm gate cow milk for aflatoxin M1	Pathirana, U.P.D.; Wimalasiri, K.M.S.; Silva, K.F.S.T.; Gunarathne, S.P.
2006	Liquor quality of rice wine as affected by yeast strains isolated from coconut and palmyrah sap	Wellala, C.K.D,; Illeperuma, C.K.; Wewegama, R.M.M.L.B.; Gunawardhane, M.H.W.