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	1.	Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. [electronic resource] by Gunathilake, K D P P Yu, Li Juan Rupasinghe, H P Vasantha Producer: 20140627 In: Food chemistry vol. 148 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities. [electronic resource] by Gunathilake, K D P P Ranaweera, K K D S Rupasinghe, H P V Publication details: Plants (Basel, Switzerland) Mar 2018 In: Plants (Basel, Switzerland) vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves. [electronic resource] by Gunathilake, K D P P Ranaweera, K K D S Rupasinghe, H P V Producer: 20180723 In: Food chemistry vol. 245 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables. [electronic resource] by Gunathilake, K D P P Ranaweera, K K D S Rupasinghe, H P Vasantha Publication details: Biomedicines Nov 2018 In: Biomedicines vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Response surface optimization for recovery of polyphenols and carotenoids from leaves of [electronic resource] by Gunathilake, K D P P Ranaweera, K K D S Rupasinghe, H P V Publication details: Food science & nutrition Feb 2019 In: Food science & nutrition vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)