All Stories

  1. Inulin and maltodextrin can replace fat in baked savoury legume snacks

    Article • International Journal of Food Science & Technology, July 2015, Wiley

    Dr Shirani G G Gamlath

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

    Article • Clinical Nutrition, June 2015, Elsevier

    Dr Shirani G G Gamlath

  3. Effect of Sorghum Flour Addition onIn VitroStarch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

    Article • Journal of Food Science, July 2014, Wiley

    Dr Shirani G G Gamlath

  4. Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

    Article • LWT, January 2014, Elsevier

    Dr Shirani G G Gamlath

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

    Article • Food Research International, November 2013, Elsevier

    Dr Shirani G G Gamlath

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

    Article • Journal of Food Engineering, January 2009, Elsevier

    Dr Shirani G G Gamlath

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

    Article • International Journal of Food Science & Technology, September 2008, Wiley

    Dr Shirani G G Gamlath

  8. Retention of Essential Amino Acids during Extrusion of Protein and Reducing Sugars

    Article • Journal of Agricultural and Food Chemistry, October 2007, American Chemical Society (ACS)

    Dr Shirani G G Gamlath

  9. Nutritional aspects of food extrusion: a review

    Article • International Journal of Food Science & Technology, August 2007, Wiley

    Dr Shirani G G Gamlath