• Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots 

  Somendrika, M.A.D.; Wickramasinghe, I.; Wansapala, M.A.J.; Peiris, S. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2019)

  Cassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the ...
• Classification of Finger Joint Timber Based on Strength Index 

  Muthumala, C.K.; De Silva, S.; Arunakumara, K.K.I.U.; Alwis, P.L.A.G. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2019)

  At present, off-cut wood pieces are dumped by sawmills as they are considered to be wastes in the wood industry. Inadequate length of sawn timber material is also reported to be a limiting factor for fully utilization of ...
• Synthesis and Characterization of Tannin Based Porous Cation Exchange Resins from Cassia auriculata (Ranawara) 

  Kuruppu, K.A.D.U.M.; Karunanayake, L. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2019)

  Tannins are one of the most abundant compounds in the nature. Naturally tannins have ion exchanging capability. Conversely, tannins are highly water soluble compounds, thus natural tannins cannot be used as ion exchangers. ...
• Violence Detection in Social Media-Review 

  Dikwatta, U.; Fernando, T.G.I. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2019)

  Social media has become a vital part of humans’ day to day life. Different users engage with social media differently. With the increased usage of social media, many researchers have investigated different aspects of social ...
• Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka 

  Jayasinghe, M.A.; Senadheera, S.P.A.S.; Wijesekara, I.; Ranaweera, K.K.D.S. (Faculty of Applied Sciences, University of Sri Jayewardenepura, 2019)

  Information regarding realistic macronutrient gains by consuming cooked Sri Lankan leafy vegetables are rare. Some available information often overestimates available carbohydrate contents and under-estimates dietary fibre ...

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