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2.NSF Publications
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https://dl.nsf.gov.lk/handle/1/41
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search.filters.author.Jansz, E.R.
3
search.filters.author.Abeygunasekera, D.D.
1
search.filters.author.Chandrika, U.G.
1
search.filters.author.Mubarak, A.M.
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search.filters.author.Warnasuriya, N.D.
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search.filters.subject.Chemical analysis
2
search.filters.subject.Food science
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search.filters.subject.Acidity
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search.filters.subject.Alternanthera sessilis
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search.filters.subject.Beta-carotene
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1989 - 1989
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2000 - 2005
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Author: search.filters.author.Jansz, E.R.
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Item
Relationship of fermentation time to the cut test and anthocyanin content in cocoa (Theobroma cacao)
(
National Science Council:Colombo
,
1989
)
Abeygunasekera, D.D.
;
Jansz, E.R.
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Item
The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation
(
Natural Resources Energy and Science Authority of Sri Lanka:Colombo
,
1989
)
Abeygunasekera, D.D.
;
Mubarak, A.M.
;
Jansz, E.R.
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Item
Analysis of beta-carotene and lutein in some leafy vegetables and effect of cooking on serum vitamin A formation from Alternanthera sessilis (Sinhala: Mukunuwanna)
(
National Science Foundation:Colombo
,
2005
)
Chandrika, U.G.
;
Jansz, E.R.
;
Warnasuriya, N.D.
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Item
The effect of the maturation process on fermented cocoa beans ii:acids, sugars, xanthines, pyrazines and anthocyanins
(
National Sceince Council:Colombo
,
1989
)
Abeygunasekera, D.D.
;
Jansz, E.R.
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