| In vitro anti-inflammatory properties of selected green leafy vegetables K Gunathilake, K Ranaweera, HPV Rupasinghe Biomedicines 6 (4), 107, 2018 | 212 | 2018 |
| Antioxidative properties of 34 green leafy vegetables KDPP Gunathilake, K Ranaweera Journal of Functional Foods 26, 176-186, 2016 | 103 | 2016 |
| Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves K Gunathilake, K Ranaweera, HPV Rupasinghe Food chemistry 245, 371-379, 2018 | 102 | 2018 |
| Effect of different cooking methods on polyphenols, carotenoids and antioxidant activities of selected edible leaves KDPP Gunathilake, KKDS Ranaweera, HPV Rupasinghe Antioxidants 7 (9), 117, 2018 | 95 | 2018 |
| Influence of boiling, steaming and frying of selected leafy vegetables on the in vitro anti-inflammation associated biological activities K Gunathilake, K Ranaweera, HPV Rupasinghe Plants 7 (1), 22, 2018 | 83 | 2018 |
| Incorporation of coconut flour into wheat flour noodles and evaluation of its rheological, nutritional and sensory characteristics K Gunathilake, Y Abeyrathne Journal of Food Processing and Preservation 32 (1), 133-142, 2008 | 80 | 2008 |
| Use of coconut flour as a source of protein and dietary fibre in wheat bread. K Gunathilake, C Yalegama, AAN Kumara Asian Journal of Food and Agro-Industry 2 (3), 382-391, 2009 | 73 | 2009 |
| Recent perspectives on the medicinal potential of ginger K Gunathilake, HPV Rupasinghe Botanics: Targets and Therapy, 55-63, 2015 | 60 | 2015 |
| Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae G Janarny, K Gunathilake Biocatalysis and agricultural biotechnology 23, 101510, 2020 | 52 | 2020 |
| Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system K Gunathilake, K Ranaweera, HPV Rupasinghe Food science & nutrition 7 (2), 528-536, 2019 | 51 | 2019 |
| Nutraceutical potential of dietary phytochemicals in edible flowers—A review G Janarny, KDPP Gunathilake, KKDS Ranaweera Journal of Food Biochemistry 45 (4), e13642, 2021 | 44 | 2021 |
| Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages K Gunathilake, LJ Yu, HPV Rupasinghe Food chemistry 148, 335-341, 2014 | 44 | 2014 |
| Antioxidant activities of hydro-methanolic extracts of Sri Lankan edible flowers G Janarny, K Ranaweera, K Gunathilake Biocatalysis and Agricultural Biotechnology 35, 102081, 2021 | 35 | 2021 |
| Formulation of microencapsulated rutin and evaluation of bioactivity and stability upon in vitro digestive and dialysis conditions M Mel, K Gunathilake, CAN Fernando International journal of biological macromolecules 159, 316-323, 2020 | 35 | 2020 |
| Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species K Gunathilake, K Ranaweera, HPV Rupasinghe Journal of Food Biochemistry 42 (5), e12579, 2018 | 35 | 2018 |
| Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection K Gunathilake, HPV Rupasinghe, NL Pitts Food research international 52 (2), 535-541, 2013 | 34 | 2013 |
| Inhibition of human low-density lipoprotein oxidation in vitro by ginger extracts KDPP Gunathilake, HPV Rupasinghe Journal of medicinal food 17 (4), 424-431, 2014 | 31 | 2014 |
| Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet K Gunathilake, Y Wang, HPV Rupasinghe Journal of Functional Foods 5 (3), 1392-1401, 2013 | 27 | 2013 |
| Optimization of water based-extraction methods for the preparation of bioactive-rich ginger extract using response surface methodology. K Gunathilake, HPV Rupasinghe | 24 | 2014 |
| Encapsulation of phlorotannins from edible brown seaweed in chitosan: Effect of fortification on bioactivity and stability in functional foods KGD Kaushalya, K Gunathilake Food Chemistry 377, 132012, 2022 | 22 | 2022 |
Prof. KKDS RanaweeraUniversity of Sri JayewardenepuraVerified email at sjp.ac.lk
