Prof.(Mrs.) Indira Wickramasinghe

Prof. Indira Wickramasinghe
B.Sc. Agric. (Hons) Peradeniya, M.Sc., Ph.D. (Food Sci & Tech) USJ

Professor
indiraw@sjp.ac.lk

Research Interests: Meat Science & Fish Technology, Food Processing & Postharvest Technology, Tea Processing & Technology, Bakery Science & Technology

RESEARCH PROFILE
ORCID : http://orcid.org/0000-0003-1805-4923
Google Scholar: https://scholar.google.com/citations?user=-Ad1N5oAAAAJ&hl=en
ResearchGate : https://www.researchgate.net/profile/Indira_Wickramasinghe

Peer-reviewed SCI Indexed journal articles

Research publications in Refereed SCI Indexed Journals

1. Chalani Akmeemana , Dulani Somendrika, Indira Wickramasinghe , Isuru Wijesekara (2025). Valorization of cassava starch waste for multifunctional packaging:Optimizing antimicrobial, thermal, mechanical, and functional performance through nutmeg essential oil integration. Chemoshhere, 392 (2025), https://doi.org/10.1016/j.chemosphere.2025.144739
2. Akmeemana, C., Somendrika, D., Wickramasinghe, I., & Wijesekara, I. (2025). A taguchi approach to optimizing cassava bagasse packaging: Exploring the effects of peel fraction, plasticizer combinations, and material concentration. Food and Humanity, 4, 100612. https://doi.org/10.1016/j.foohum.2025.100612.
3. Bandara, D. L., Wansapala, M. A. J., Wickramasinghe, I., Subodinee, A. A. M., & Amaradisi, W. D. S. A. (2025). Fortified rice with micronutrients and bioactive compounds: A review of its role in addressing micronutrient deficiencies and non-communicable diseases. Food and Humanity, 5, 100836. https://doi.org/10.1016/j.foohum.2025.100836.
4. Sivarajah Kalina, Ranganathan Kapilan, Indira Wickramasinghe, Senevirathne Bandara Navaratne (2025). Selection of plant materials and their maturity stages suitable for food packing and serving. Ruhuna Journal of Science, Vol 15 (1): 13-38, June 2024 eISSN: 2536-8400. http://doi.org/10.4038/rjs.v15i1.145.
5. Karunarathna, S., Wickramasinghe, I., Brennan, C., Truong, T., Navaratne, S., & Chandrapala, J. (2024). Investigating the impact of boiling and pressure cooking on resistant starch levels in food. International Journal of Food Science and Technology, 59(6), 3907-3917. DOI:10.1111/ijfs.17138.
6. Kavithani, N. G. H. I., Wickramasinghe, I., & Maralanda, S. M. T. A. (2024). Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product. Food Chemistry Advances, 4, 100604. https://doi.org/10.1016/j.focha.2023.100604.
7. Menaka, U., Wijesekara, I., Navaratne, S. B., & Wickramasinghe, I. (2024). Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview. Food Reviews International, 40(10), 3847-3868. DOI:10.1080/87559129.2024.2374814
8. Kalina, S., Kapilan, R., Wickramasinghe, I., & Navaratne, S. B. (2024). Optimization of chemical treatments on the mechanical properties of banana leaves. Ceylon Journal of Science, 53(3). DOI: 10.1016/j.focha.2024.100645
9. Akmeemana, C., Somendrika, D., Wickramasinghe, I., & Wijesekara, I. (2024). Cassava pomace-based biodegradable packaging materials: a review. Journal of Food Science and Technology, 61(6), 1013-1034. DOI: 10.1007/s13197-023-05807-y
10. Christy, E. J. S. B. A., Wickramasinghe, I., Kapilan, R., & Wijesekara, I. (2024). Enhancing bioethanol production from Azolla filiculoides through optimization of pretreatment and culture conditions with Saccharomyces cerevisiae. Journal of Agricultural Sciences–Sri Lanka, 19(1). DOI: 10.4038/jas.v19i1.9906
11. Kalina, S., Kapilan, R., Wickramasinghe, I., & Navaratne, S. B. (2024). Optimization of chemical treatments on the mechanical properties of banana leaves. Ceylon Journal of Science, 53(3).
12. Kalina, S., Kapilan, R., Wickramasinghe, I., & Navaratne, S. B. (2024). Potential use of plant leaves and sheath as food packaging materials in tackling plastic pollution: A Review. Ceylon Journal of Science, 53(1). DOI: 10.4038/cjs.v53i1.8145.
13. Karunarathna, S., Wickramasinghe, I., Truong, T., Brennan, C., Navaratne, S. B., & Chandrapala, J. (2024). Development of low-calorie food products with resistant starch-rich sources.–a review. Food Reviews International, 40(2), 814-831. DOI: 10.1080/87559129.2023.2204137.
14. Uduwana, S., Abeynayake, N., & Wickramasinghe, I. (2023). Synergistic, antagonistic, and additive effects on the resultant antioxidant activity in infusions of green tea with bee honey and Citrus limonum extract as additives. Journal of Agriculture and Food Research, 12, 100571. https://doi.org/10.1016/j.jafr.2023.100571.
15. Mudiyanselage, D. R. W., & Wickramasinghe, I. (2023). Comparison of physicochemical characteristics of virgin coconut oils from traditional and hybrid coconut varieties. Journal of Agriculture and Food Research, 12, 100554. https://doi.org/10.1016/j.jafr.2023.100554.
16. Christy, E. J. S. B. A., Kapilan, R., Wickramasinghe, I., & Wijesekara, I. (2023). Bioethanol production from Chara globularis using yeast and yield improvement by optimization of conditions. Ceylon Journal of Science, 52(2). DOI:10.4038/cjs.v52i2.8042.
17. Christy, E. J. S. B. A., Kapilan, R., Wickramasinghe, I., & Wijesekara, I. (2023). Optimization of Bioethanol Production from Ceratophyllum demersum for hand sanitizers. Ceylon Journal of Science, 52(4). DOI: 10.4038/cjs.v52i4.8164.
18. Jayarathna, G. E. D. A. M., Navaratne, S. B., & Wickramasinghe, I. (2023). Development of lycopene content in tomatoes at colour break and variation of it during storage and processing. DOI: 10.34302/CRPJFST/2023.15.3.9.
19. Senarathna, S., Navaratne, S., Wickramasinghe, I., & Coorey, R. (2023). Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. Journal of Food Science and Technology, 60(7), 1860-1869. https://doi.org/10.1007/s13197-022-05465-6.
20. Perera, W. P. T. D., Navaratne, S., & Wickramasinghe, I. (2022). Impact of spectral composition of light from light-emitting diodes (LEDs) on postharvest quality of vegetables: A review. Postharvest Biology and Technology, 191, 111955.