G. Liyanaarachchi

Validation of a reversed-phase high-performance liquid chromatographic method for the determination of free amino acids in rice using l-theanine as the internal standard.

P. Punyasiri, K. Mahanama, G. Liyanaarachchi, 2018, Food chemistry.

Development and validation of a method for direct, underivatized analysis of free amino acids in rice using liquid chromatography-tandem mass spectrometry.

P. Punyasiri, K. Mahanama, G. Liyanaarachchi, 2018, Journal of chromatography. A.

Impact of seasonal, geographical and varietal variations on amino acid profile of Sri Lankan rice varieties (Oryza sativa L.)

M. Ranatunga, P. Punyasiri, K. Mahanama, 2022, Journal of Food Composition and Analysis.

Profiling of amino acids in traditional and improved rice (Oryza sativa L.) varieties of Sri Lanka and their health promoting aspects

P. Punyasiri, K. Mahanama, J. Kottawa-Arachchi, 2021, Cereal Research Communications.

Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in the capital city of Sri Lanka

K. Mahanama, G. Liyanaarachchi, H. Somasiri, 2020 .

Formulations 2020: Analysis of total amino acids in rice using a validated reversed-phase high performance liquid chromatographic method with diode array detection (RP-HPLC-DAD)-G.V.V. Liyanaarachchi – University of Colombo

G. Liyanaarachchi, Colombo., 2020 .

Variation in amino acid composition of rice ( Oryza sativa L.) as affected by the cooking technique

M. Ranatunga, P. Punyasiri, K. Mahanama, 2022, Journal of food processing and preservation.