STAFF PROFILE

Contact

Publications

Filter by

2015

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial

Mr Imran Khan, Dr Adel Yousif, Stuart K Johnston, Dr Shirani Gamlath

(2015), Vol. 34, pp. 415-421, Clinical nutrition, Amsterdam, The Netherlands, C1

journal

Inulin and maltodextrin can replace fat in baked savoury legume snacks

Miss Kathryn Colla, Dr Shirani Gamlath

(2015), Vol. 50, pp. 2297-2305, International journal of food science and technology, Chichester, Eng., C1

journal
2014

Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

Vijayalakshmi V Illupapalayam, Dr Stuart Smith, Dr Shirani Gamlath

(2014), Vol. 55, pp. 255-262, LWT - Food science and technology, London, England, C1

journal

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality and consumer acceptability of durum wheat pasta

Mr Imran Khan, Dr Adel Yousif, Stuart K Johnston, Dr Shirani Gamlath

(2014), Vol. 79, pp. 1560-1567, Journal of food science, Hoboken, NJ, C1

journal
2013

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Mr Imran Khan, Dr Adel Yousif, Dr Stuart Johnson, Dr Shirani Gamlath

(2013), Vol. 54, pp. 578-586, Food research international, Amsterdam, The Netherlands, C1

journal
2011

Trends in high pressure processing of foods : food quality and bioactive components

Dr Shirani Gamlath, Lara Wakeling

(2011), pp. 121-149, New topics in food engineering, Hauppauge, N.Y., B1

chapter

Non-thermal food processing : impact on chemical, nutritional and bioactive components

Dr Shirani Gamlath, Lara Wakeling

(2011), New York, N.Y., A1

book
2010

Colour and texture of apples high pressure processed in pineapple juice

Perera Niranjala, T. V. Gamage, Lara Wakeling, Dr Shirani Gamlath, C. Versteeg

(2010), Vol. 11, pp. 39-46, Innovative food science and emerging technologies, Amsterdam, Netherlands, C1

journal
2009

Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index

Dr Shirani Gamlath, Ganesharanee Ravindran

(2009), Vol. 90, pp. 44-52, Journal of food engineering, London, England, C1

journal
2008

Impact of ripening stages of banana flour on the quality of extruded products

Dr Shirani Gamlath

(2008), Vol. 43, pp. 1541-1548, International journal of food science and technology, New York, N.Y., C1

journal
2007

Retention of essential amino acids during extrusion of protein and reducing sugars

Shivendra Singh, Lara Wakeling, Dr Shirani Gamlath

(2007), Vol. 55, pp. 8779-8786, Journal of agricultural and food chemistry, Columbus, Ohio, C1

journal

Nutritional aspects of food extrusion: a review

Shivendra Singh, Dr Shirani Gamlath, Lara Wakeling

(2007), Vol. 42, pp. 916-929, International journal of food science and technology, Oxford, England, C1

journal
2004

Preservation of fresh coconut gratings by hurdle technique

Dr Shirani Gamlath, Lasanthie Dassanayaka, Priyadarshana Gunatilake

(2004), Vol. 56, pp. 140-142, Food Australia, North Sydney, N.S.W., C1-1

journal
2001

Properties of ectin isolated from Lawulu (Crysophylum roxbergi G Don) and development of jam and fruit leather using Lawulu and pineapple

K. G. P Malangani, Dr Shirani Gamlath

(2001), Vol. 13, pp. 51-60, Tropic agricultural research, Peradeniya, Sri Lanka, C1-1

journal