Publications
Journal Articles
Perera, Dilini, Devkota, Lavaraj, Shrestha, Smriti, Bhattarai, Surya P., Panozzo, Joe and Dhital, Sushil (2026). Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans. Food Hydrocolloids, 171 111803, 1-11. doi: 10.1016/j.foodhyd.2025.111803
Perera, Dilini, Devkota, Lavaraj, Kumar, Gaurav, Cowley, James and Dhital, Sushil (2026). Underexplored role of cell wall modifications in the hard-to-cook (HTC) phenomenon. Food Chemistry, 498 (Pt 1) 147153, 147153-498. doi: 10.1016/j.foodchem.2025.147153
Hewavitharana, Geeth G., Perera, Dilini N., Wickramasinghe, I. and Navaratne, S. B. (2025). Investigation of functional and physicochemical properties in sunflower seed oil composited with oleoresins of selected spices during storange and deep frying. Vietnam Journal of Science and Technology, 63 (4), 700-712. doi: 10.15625/2525-2518/20088
Perera, Dilini, Jia, Bin, Devkota, Lavaraj, Bhattarai, Surya P., Panozzo, Joe and Dhital, Sushil (2025). High temperature and humidity storage alter starch properties of faba (Vicia faba) and adzuki beans (Vigna angularis) associated with hard-to-cook quality. Carbohydrate Polymers, 351 123119, 1-11. doi: 10.1016/j.carbpol.2024.123119
Kumar, Gaurav, Perera, Dilini, Le, Dang Truong, Devkota, Lavaraj and Dhital, Sushil (2025). Thermal energy generated during ultrasonication dominates pinto bean hydration. Journal of Food Engineering, 385 112255, 1-8. doi: 10.1016/j.jfoodeng.2024.112255
Perera, Dilini, Kumar, Gaurav, Devkota, Lavaraj, Panozzo, Joe and Dhital, Sushil (2024). Crucial role of storage conditions on faba (Vicia faba) and adzuki beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon. Food Bioscience, 62 105270, 1-9. doi: 10.1016/j.fbio.2024.105270
Chauhan, Deepti, Gujral, Hardeep Singh, Perera, Dilini and Dhital, Sushil (2024). Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties. Food Chemistry, 458 140240, 1-13. doi: 10.1016/j.foodchem.2024.140240
Kumar, Gaurav, Perera, Dilini, Sudheer, Kundukulangara Pulissery, Zhang, Pangzhen and Dhital, Sushil (2024). Leaching of phytochemicals from beans during hydration, kinetics, and modeling. Foods, 13 (2) 354, 1-14. doi: 10.3390/foods13020354
Perera, Dilini, Devkota, Lavaraj, Garnier, Gil, Panozzo, Joe and Dhital, Sushil (2023). Hard-to-cook phenomenon in common legumes: chemistry, mechanisms and utilisation. Food Chemistry, 415 135743, 1-15. doi: 10.1016/j.foodchem.2023.135743
Perera, Dilini, Kumar, Gaurav, Devkota, Lavaraj and Dhital, Sushil (2023). Bioactive nutrient retention during thermal-assisted hydration of lupins. Foods, 12 (4) 709, 1-20. doi: 10.3390/foods12040709
Perera, Dilini N., Hewavitharana, Geeth G. and Navaratne, S. B. (2021). Comprehensive study on the acrylamide content of high thermally processed foods. BioMed Research International, 2021 (1) 6258508, 1-13. doi: 10.1155/2021/6258508
Perera, Dilini N., Ranaweera, K. K. D. S., Marapana, R. A. U. J. and Hewavitharana, Geeth G. (2020). Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins. OCL - Oilseeds and fats, Crops and Lipids, 27 (4) 2020050, 55-27. doi: 10.1051/ocl/2020050
Hewavitharana, Geeth G., Perera, Dilini N., Navaratne, S. B. and Wickramasinghe, I. (2020). Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography: A review. Arabian Journal of Chemistry, 13 (8), 6865-6875. doi: 10.1016/j.arabjc.2020.06.039
Perera, Dilini N., Hewavitharana, Geeth G. and Navaratne, S. B. (2020). Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices. Journal of Lipids, 2020, 1-11. doi: 10.1155/2020/8853940