H. Somasiri

发表

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.

Quantification of γ-Aminobutyric Acid in Sri Lankan Tea by Means of Ultra Performance Tandem Mass Spectrometry

I. Abeysinghe, S. Martens, E. Carvalho, 2014 .

SEDIMENT AND PHYSICOCHEMICAL CHARACTERISTICS IN MADU-GANGA ESTUARY , SOUTHWEST SRI LANKA

N. Dushyantha, A. Ratnayake, N. Ratnayake, 2017 .

Cooking and eating quality traits of some Sri Lankan traditional rice varieties across Yala and Maha seasons.

W. Abeysekera, A. Bentota, G. Premakumara, 2009 .

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 .

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.