Assessment of quality of branded and non-branded edible oils available In Jaffna district (2021)

Analysis of fat content and fatty acid profile of selected bakery products available in Jaffna district (2021)

Analysis of coconut oil and flaxseed oil blends (2021)

Development of biodegradable plastic material employing natural polymers present in three palm species available in Sri Lanka (2021)

Evaluation of effect of passion fruit (Passiflora edulis) leaf extract on oxidative stability of palm oil during heating (2020)

Enhancement of lipid content in Chlorella sp. by providing stress conditions during cultivation (2020) (Co-supervision)

Comparative study on stability of coconut oil, sunflower oil and palm oil during deep fat frying (2020)

Studies on oxidative stability of coconut oil and sesame oil blends and efficacy of banana peel extract on their stability (2019) (Co-supervision)

Evaluation of nutritional knowledge and food consumption pattern among students of Faculty of Agriculture, University of Jaffna (2019) (Co-supervision)

Evaluation of antioxidant properties of banana blossom and its application in value added food products (2019)

Evaluation of antioxidant potential of Cassia auriculata l. flower dried using different methods and its potential application in value added food products (2018) (Co-supervision)

Effect of Star fruit (Averrhoa carambola) extract on oxidative stability of Sesame oil (Sesamum indicum) oil (2018) (Co-supervision)

The Effect of Different Cooking Methods on the Dietary Antioxidants of Some Vegetables Available In Jaffna District (2017) (Co-supervision)

Effect of Different Processing and Storage Methods on Antioxidant Properties of Three Leafy Vegetables (2017) (Co-supervision)