Navam S Hettiarachchy (Navam Hettiarachchy)

Publication Activity (10 Years)

Years Active: 2016-2022
Publications (10 Years): 6

Top Topics

Risk Assessment

Prostate Cancer

Radical Prostatectomy

Top Venues

Journal of food science

Journal of food science and technology

Journal of food protection

This page only lists publications with an associated author ORCID identifier.

Publications

Sriloy Dey, Navam S Hettiarachchy, Ali A Bisly, Kaushik Luthra, Griffiths G Atungulu, Ali Ubeyitogullari, Leandro Angel Mozzoni
Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology. Journal of food science 87 (11) (2022)
Robert S Fuller, Navam S Hettiarachchy, Corliss A O'Bryan, Casey M Owens, Ruben O Morawicki
Efficacy of Selected Powdered Floor Treatments Against Salmonella, E. coli, and L. monocytogenes on Polyurethane-Concrete Flooring Material Carriers. Journal of food protection (2022)
John S Edwards, Navam S Hettiarachchy, Thallapuranam Krishnaswamy Suresh Kumar, Franck Carbonero, Elizabeth M Martin, Mourad Benamara
Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment. Journal of food science 85 (10) (2020)
Wafaa I Brnawi, Navam S Hettiarachchy, Ronny Horax, Geetha Kumar-Phillips, Han-Seok Seo, John Marcy
Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake. Journal of food science 83 (2) (2018)
Srinivas J Rayaprolu, Navam S Hettiarachchy, Ronny Horax, Geetha Kumar Phillips, Mahadevan Mahendran, Pengyin Chen
Soybean peptide fractions inhibit human blood, breast and prostate cancer cell proliferation. Journal of food science and technology 54 (1) (2017)
Quyen Nguyen, Navam S Hettiarachchy, Srinivas Rayaprolu, Han-Seok Seo, Ronny Horax, Pengyin Chen, Thallapuranam K Suresh Kumar
Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life. Journal of food science and technology 53 (8) (2016)