{"id":165,"date":"2015-08-21T07:13:32","date_gmt":"2015-08-21T07:13:32","guid":{"rendered":"https:\/\/science.sjp.ac.lk\/fst\/?page_id=165"},"modified":"2026-06-08T04:04:50","modified_gmt":"2026-06-08T04:04:50","slug":"dr-madhura-jayasinghe","status":"publish","type":"page","link":"https:\/\/science.sjp.ac.lk\/fst\/dr-madhura-jayasinghe\/","title":{"rendered":"Prof. Madhura Jayasinghe"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><a href=\"https:\/\/science.sjp.ac.lk\/fst\/wp-content\/uploads\/sites\/15\/2023\/07\/dr-madhura.jpg\"><img decoding=\"async\" loading=\"lazy\" width=\"250\" height=\"250\" src=\"https:\/\/science.sjp.ac.lk\/fst\/wp-content\/uploads\/sites\/15\/2023\/07\/dr-madhura.jpg\" alt=\"\" class=\"wp-image-3998\" srcset=\"https:\/\/science.sjp.ac.lk\/fst\/wp-content\/uploads\/sites\/15\/2023\/07\/dr-madhura.jpg 250w, https:\/\/science.sjp.ac.lk\/fst\/wp-content\/uploads\/sites\/15\/2023\/07\/dr-madhura-150x150.jpg 150w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/a><\/figure>\n\n\n\n<p><strong>Prof. Madhura Jayasinghe<br><\/strong>B.Sc. (Hons), Ph.D. (USJ, Sri Lanka)<\/p>\n\n\n\n<p>Professor<br><a href=\"mailto:madhura@sci.sjp.ac.lk\">madhura@sci.sjp.ac.lk<\/a><\/p>\n\n\n\n<p><strong>Research Interests:<\/strong> Nutrition and Dietetics, Plant based food processing, Food culture and lifestyle management, Development of Low Glycemic functional foods<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-font-size has-medium-font-size\"><a class=\"wp-block-button__link has-luminous-vivid-orange-background-color has-background wp-element-button\" href=\"https:\/\/science.sjp.ac.lk\/fst\/wp-content\/uploads\/sites\/15\/2026\/06\/AcademicCV-Prof-Madhura-Jayasinghe-2026-UN.pdf\" style=\"border-radius:8px\" target=\"_blank\" rel=\"noreferrer noopener\">DOWNLOAD CV<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Patents<\/b><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><b>Patent no.: 20825<\/b><\/h4>\n\n\n\n<p>Title of the invention: A drinking yoghurt that fulfilling natural antioxidants, 40-50% RDI of calcium and 100% RDI ascorbic acid, prepared by using <i>Moringa olifera <\/i>dried leaf powder extract and <i>Phyllanthus embilica <\/i>fruit extract and preparation method thereof.<\/p>\n\n\n\n<ul>\n<li>Date of the National Search Report: 26\/09\/2020<\/li>\n\n\n\n<li>Date of publication in the government gazette (Sri Lanka): 22\/01\/2021<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><b>Patent no.: 20832<\/b><b><\/b><\/h4>\n\n\n\n<p>Title of the invention: A natural plant extracts incorporated cane sugar product and preparation method thereof.<\/p>\n\n\n\n<ul>\n<li>Date of the National Search Report: 26\/09\/2020<\/li>\n<\/ul>\n\n\n\n<p>Date of publication in the government gazette (Sri Lanka): 22\/01\/2021<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>International Awards<\/b><\/h3>\n\n\n\n<p>Award for the <b>Most Congenial Participant <\/b>at the foreign workshop on <i>&#8220;International Marketing of Agri-food Products&#8221; <\/i>held at Manila, Philippines \u2013 2018.<\/p>\n\n\n\n<ul>\n<li>Awarded by the <b><i>Development Academy of Philippines<\/i><\/b><b>.<\/b><\/li>\n<\/ul>\n\n\n\n<p>Prestigious Award for the <b>Successful International Collaborator <\/b>at MNS University of Agriculture, Pakistan -2017<\/p>\n\n\n\n<ul>\n<li>Awarded by <b><i>MNS University of Agriculture <\/i><\/b><i>and <\/i><b><i>Ministry of Education <\/i><\/b><i>\u2013<\/i><b><i>Pakistan<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p>Research Grant Award 2019 for being an Exceptional Young Researcher;<\/p>\n\n\n\n<ul>\n<li>Awarded by the <b><i>International Foundation for Science \u2013 Stockholm, Sweden<\/i><\/b><i>.<\/i><\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>National Awards<\/b><\/h3>\n\n\n\n<p><b>GOLD Medal Award <\/b>at \u201c<i>Sahasak Nimawum<\/i>\u201d National Inventions and Innovations competition &#8211; 2024<\/p>\n\n\n\n<ul>\n<li>Awarded by: <b><i>Sri Lanka Inventions Commission<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p><b>Silver Medal Award <\/b>at \u201c<i>Sahasak Nimawum<\/i>\u201d National Inventions and Innovations competition &#8211; 2021<\/p>\n\n\n\n<ul>\n<li>Awarded by: <b><i>Sri Lanka Inventions Commission<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p><b>Bronze Medal Award <\/b>at \u201c<i>Sahasak Nimawum<\/i>\u201d National Inventions and Innovations competition 2020<\/p>\n\n\n\n<ul>\n<li>Awarded by <b><i>Sri Lanka Inventions Commission (SLIC)<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p><b>1st Place (Gold Medal) <\/b>Award for the Best Undergraduate Research Project in Life and Earth Sciences \u2013 2019; Supervision of CH Samarasinghe<\/p>\n\n\n\n<ul>\n<li>Awarded by: <b><i>Sri Lanka Association for the Advancement of Science (SLAAS)<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p><b>3<\/b><b>rd<\/b><b> Place (Bronze Medal) <\/b>Award for the Undergraduate Research Project in Life and Earth Sciences \u2013 2019; Supervision of RMJN Samarathunga<\/p>\n\n\n\n<ul>\n<li>Awarded by: <b><i>Sri Lanka Association for the Advancement of Science (SLAAS)<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p><b>1<\/b><b>st<\/b><b> Place (Gold Medal) Award <\/b>for the Best Undergraduate Research Project in Life and Earth Sciences \u2013 2018<b>; <\/b><i>Supervision of M. Manokaran<\/i><\/p>\n\n\n\n<ul>\n<li>Awarded by: <b><i>Sri Lanka Association for the Advancement of Science (SLAAS)<\/i><\/b><\/li>\n<\/ul>\n\n\n\n<p>NSF Award for excellent M.Phil. Research supervision in 2024<\/p>\n\n\n\n<ul>\n<li><b>Awarded by: National Science Foundation (NSF) \u2013 Sri Lanka<\/b><\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Research and Innovation Grants Received<\/b><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><b><i>International grants<\/i><\/b><\/h4>\n\n\n\n<p>PhD Research Grant (USD 11300): <b>International Foundation for Science (IFS) \u2013 Stockholm, Sweden<\/b>; for being selected as an excellent global researcher in 2019.<\/p>\n\n\n\n<ul>\n<li>Project title: Utilization of selected plant raw materials to hinder glycemic impact of cane sugar and wheat breads<\/li>\n\n\n\n<li>Grant number: I-3-E-6463-1<\/li>\n\n\n\n<li>Project \/ grant duration: 3 years<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><b><i>National grants<\/i><\/b><\/h4>\n\n\n\n<p><b>M.Phil. Research grant<\/b>: University of Sri Jayewardenepura (2021-2023).<\/p>\n\n\n\n<p>Project: Utilization of selected plant raw materials to hinder glycemic impact of cane sugar and wheat breads. <\/p>\n\n\n\n<p><b>One Year Research grant<\/b>: Centre for Defense Research and Development (2022-2023).<\/p>\n\n\n\n<p>Project: Development of a novel functional bread product for military and task oriented personnel. <\/p>\n\n\n\n<p><b>Innovation Grants<\/b>: Innovation, Invention and Venture Creation Council (IIVCC) \u2013 USJ (2020-2021).<\/p>\n\n\n\n<p>Project title: Development of a novel yoghurt product incorporated with selected spices and seaweed to hinder glycemic impact. <\/p>\n\n\n\n<p><b>Innovation Grants<\/b>: Innovation, Invention and Venture Creation Council (IIVCC) \u2013 USJ (2020-2021).<\/p>\n\n\n\n<p>Project title: Development of an affordable protein dense supplementary food enriched in Vitamin A to alleviate malnutrition.<\/p>\n\n\n\n<p><b><br>Innovation Grants<\/b>: Innovation, Invention and Venture Creation Council (IIVCC) \u2013 USJ (2020-2021).<\/p>\n\n\n\n<p>Project title: Development of a drinking yoghurt which fulfills 50% RDI of Calcium and rich in antioxidants and ascorbic acid, by incorporating <i>Moringa olifera <\/i>dried leaf powder extract and <i>Phyllanthus embilica <\/i>fruit extract.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>\u201cReview Articles\u201d <\/b><b>in <\/b><b>SCI \/SCIE \/ Scopus indexed <\/b><b>and <\/b><b>Peer Reviewed Journals:<\/b><\/h3>\n\n\n\n<p>Gunathunga, C., Senanayake, S., <b>Jayasinghe, M<\/b>., Brennan, C. S., Truong, T., Marapana, U., &amp; Chandrapala, J. (2026). Characterisation of malted milk powders enriched with bioactive compounds by germinated rice, maize, and green gram. International Journal of Food Science and Technology, 61(1), vvaf195.<\/p>\n\n\n\n<p>Dissanayake, <b>M., Jayasinghe<\/b>, M., &amp; Abeysundara, P. D. A. (2025). Coconut Beverage as a Successful Non-Dairy Probiotic Matrix: A Comparative Review. Food and Humanity, 100765. <a href=\"https:\/\/doi.org\/10.1016\/j.foohum.2025.100765\">https:\/\/doi.org\/10.1016\/j.foohum.2025.100765<\/a><\/p>\n\n\n\n<p>Rathnayaka, R. M. K. G. U., Silva, H. P. T. N., <b>Jayasinghe, M.,<\/b> &amp; Kuruppuarachchi, D. (2025). Mapping the Landscape of Food Literacy: A Comprehensive Scoping Review. Asian Food Science Journal, 24(7), 25-44. OI: <a href=\"https:\/\/doi.org\/10.9734\/afsj\/2025\/v24i7802\">https:\/\/doi.org\/10.9734\/afsj\/2025\/v24i7802<\/a><\/p>\n\n\n\n<p>Nirmani, N. S., Jayathilake, C., Liyanage, R., Wickamasinghe, I., Nallaperuma, B., &amp; <b>Jayasinghe,<br><\/b>M. A. (2025). Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review. Journal of Future Foods<b>. <\/b><\/p>\n\n\n\n<p>Wijewardhana, U. S., <b>Jayasinghe, M. A.,<\/b> Wijesekara, I., &amp; Ranaweera, K. K. D. S. (2024). High Protein Functional Breads for Sustainable Nutrition: A Futuristic Review. Current Functional Foods, 3(2). <a href=\"https:\/\/doi.org\/10.2174\/0126668629315995240805053755\">https:\/\/doi.org\/10.2174\/0126668629315995240805053755<\/a><\/p>\n\n\n\n<p>Gunathunga, C., Senanayake, S., <b>Jayasinghe, M. A.,<\/b> Brennan, C. S., Truong, T., Marapana, U., &amp; Chandrapala, J. (2024). Germination Effects on Nutritional Quality: A Comprehensive Review of Selected Cereal and Pulse Changes. <i>Journal of Food Composition and Analysis<\/i>, 106024. <a href=\"https:\/\/doi.org\/10.1016\/j.jfca.2024.106024\">https:\/\/doi.org\/10.1016\/j.jfca.2024.106024<\/a><\/p>\n\n\n\n<p>Wijewardhana, S., <b>Jayasinghe M.A<\/b>., Wijesekara, I., &amp; Ranaweera, K. K. D. S. (2023). Zingiber officinale, Phyllanthus emblica, Cinnamomum verum, and Curcuma longa to Prevent Type 2 Diabetes: an Integrative Review. <i>Current Diabetes Reviews<\/i>. <a href=\"https:\/\/doi.org\/10.2174\/1573399819666221124104401\">10.2174\/1573399819666221124104401<\/a><\/p>\n\n\n\n<p>Wanniarachchi, P. C., Pavalakumar, D., &amp; <b>Jayasinghe, M. A.<\/b> (2023). Pseudocereals: Nutrition, Health Benefits, and Potential Applications in Gluten-free Food Product Developments. <i>Current Nutrition &amp; Food Science<\/i>, <i>19<\/i>(4), 377-385. <a href=\"https:\/\/doi.org\/10.2174\/1573401318666221010093914\">https:\/\/doi.org\/10.2174\/1573401318666221010093914<\/a><\/p>\n\n\n\n<p>Jayasekara, G. H. H., <b>Jayasinghe, M<\/b><b>.,<\/b> &amp; Jayasinghe, J. (2023). Evolution of Probiotic Usage in the Global Food Industry: A Comprehensive Review. <i>Current Nutrition &amp; Food Science<\/i>, <i>19<\/i>(9), 875- 887. <a href=\"https:\/\/doi.org\/10.2174\/1573401319666230208094849\">https:\/\/doi.org\/10.2174\/1573401319666230208094849<\/a><\/p>\n\n\n\n<p>Senevirathne, B. S., <b>Jayasinghe, M. A<\/b>., Pavalakumar, D., &amp; Siriwardhana, C. G. (2022). Ceylon cinnamon: a versatile ingredient for futuristic diabetes management. <i>Journal of Future Foods<\/i>, 2(2), 125-142. <a href=\"https:\/\/doi.org\/10.1016\/j.jfutfo.2022.03.010\">https:\/\/doi.org\/10.1016\/j.jfutfo.2022.03.010<\/a><\/p>\n\n\n\n<p>Sandupama, P., Munasinghe, D., &amp; <b>Jayasinghe, M.<\/b> (2022). Coconut oil as a therapeutic treatment for alzheimer&#8217;s disease: a review. <i>Journal of Future Foods<\/i>, <i>2<\/i>(1), 49-60. <a href=\"https:\/\/doi.org\/10.1016\/j.jfutfo.2022.03.016\">https:\/\/doi.org\/10.1016\/j.jfutfo.2022.03.016<\/a><\/p>\n\n\n\n<p>Samarathunga, J., Wijesekara, I., &amp; <b>Jayasinghe, M.<\/b> (2022). Seaweed proteins as a novel proteinalternative: Types, extractions, and functional food applications. <i>Food Reviews International<\/i>, 1-26. <a href=\"https:\/\/doi.org\/10.1080\/87559129.2021.2023564\">https:\/\/doi.org\/10.1080\/87559129.2021.2023564<\/a><\/p>\n\n\n\n<p>Uthpala, T. G. G., Navaratne, S. B., Thibbotuwawa, A., <b>Jayasinghe, M<\/b>., &amp; Wanigasinghe, R. S. (2021).&nbsp; Agricultural&nbsp; By-Product&nbsp; Proteins:&nbsp; Emerging&nbsp; Source&nbsp; for&nbsp; Packaging Applications. <i>International Journal of Food Science and Agriculture<\/i>, <i>5<\/i>(3), 355-362. <a href=\"https:\/\/hillpublisher.com\/UpFile\/202107\/20210706165026.pdf\">https:\/\/hillpublisher.com\/UpFile\/202107\/20210706165026.pdf<\/a><\/p>\n\n\n\n<p>Jayathilake, P. A. L., <b>Jayasinghe, M. A<\/b>., Walpita, J., &amp; Dilani, K. P. R. I. (2021). Turmeric and ginger as health protective food sources-an integrative review. https:\/\/doi.org\/10.31357\/vjs.v24i02.5405<\/p>\n\n\n\n<p>Wilamune, N. H., <b>Jayasinghe, M. A<\/b>., Gunawardena, S. N., &amp; Samarasinghe, C. H. (2021). Feeding and handling of dairy cattle: An integrative review. <i>Journal of Pure and Applied Agriculture<\/i>, <i>6<\/i>(1), 7-17.<\/p>\n\n\n\n<p>Silva, V., <b>Jayasinghe, M. A.,<\/b> Senadheera, S. A., &amp; Ranaweera, K. K. D. S. (2020). Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka. <i>Journal of Food Science and Technology<\/i>, <i>57<\/i>(3), 816-820. <a href=\"https:\/\/doi.org\/10.1007\/s13197-019-04085-x\">https:\/\/doi.org\/10.1007\/s13197-019-04085-x<\/a><\/p>\n\n\n\n<p>Uthpala, T. G., Fernando, H. N., Thibbotuwawa, A., &amp; <b>Jayasinghe, M.<\/b> (2020). Importance of nutrigenomics and nutrigenetics in food Science. DOI: 10.15406\/mojfpt.2020.08.00250<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>\u201cResearch Articles\u201d <\/b><b>in <\/b><b>SCI \/SCIE \/ Scopus indexed <\/b><b>and <\/b><b>Peer Reviewed Journals:<\/b><\/h3>\n\n\n\n<p>Hewa Pathirana, H. P. D. T., Yalegama, L. L. W. C., Wijesekara, W. L. I., <b>Jayasinghe, M. A<\/b>., &amp; Hitigedara, D. L. C. N. (2025). Effects of Harvesting Techniques and Value Addition on the Nutritional and Physicochemical Properties of Coconut (Cocos nucifera L.) Jaggery. Sugar Tech, 27(5), 1409-1417.<\/p>\n\n\n\n<p>Hewa Pathirana, H. P. D. T., Yalegama, L. L. W. C., Wijesekara, W. L. I., <b>Jayasinghe, M. A.,<\/b> &amp; Hitigedara, D. L. C. N. (2026). Assessment of Coconut (Cocos nucifera L) Jaggery Enriched with Selected Spices on Postprandial Blood Glucose Reduction in Healthy Humans.&nbsp;<i>Sugar Tech<\/i>,&nbsp;<i>28<\/i>(1), 151-158.<\/p>\n\n\n\n<p>Samarathunga, J., Wijesekara, I., <b>Jayasinghe, M.,<\/b> &amp; Pathmalal, M. M. (2025). Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species. Journal of Aquatic Food Product Technology, 34(4), 203\u2013222. <a href=\"https:\/\/doi.org\/10.1080\/10498850.2025.2509001\">https:\/\/doi.org\/10.1080\/10498850.2025.2509001<\/a><\/p>\n\n\n\n<p>Hewa Pathirana, H.P.D.T., Wijesekara, I., Yalegama, L.L.W.C., <b>Jayasinghe M.A.<\/b> et al. Predictive Modeling of Glycemic Indices of Value-Added Coconut (Cocos nucifera L) Jaggery Enriched with Specific Ingredients. Sugar Tech 27, 765\u2013770 (2025). <a href=\"https:\/\/doi.org\/10.1007\/s12355-025-01535-z\">https:\/\/doi.org\/10.1007\/s12355-025-<\/a> <a href=\"https:\/\/doi.org\/10.1007\/s12355-025-01535-z\">01535-z<\/a><\/p>\n\n\n\n<p>Samarathunga, J., Wijesekara, I., <b>Jayasinghe, M.<\/b> et al. Effect of green seaweed Ulva fasciata as a protein supplement in breads: biochemical characterization and bread crumb properties. Food Measure 19, 38\u201348 (2025). <a href=\"https:\/\/doi.org\/10.1007\/s11694-024-02929-5\">https:\/\/doi.org\/10.1007\/s11694-024-02929-5<\/a><\/p>\n\n\n\n<p>Gunathunga, C., Senanayake, S., <b>Jayasinghe, M<\/b>., Brennan, C. S., Truong, T., Marapana, U., &amp; Chandrapala, J. (2024). Bioactive compounds and digestible starch variability of rice, maize, green gram, and soy grains with different levels of germination. International Journal of Food Science and Technology, 59(12), 9273-9286. <a href=\"https:\/\/doi.org\/10.1111\/ijfs.17558\">https:\/\/doi.org\/10.1111\/ijfs.17558<\/a><\/p>\n\n\n\n<p>Jayamanne, C., Liyanaarachchi, V., Abeysekara, P., Nissanka, N. M. C., Bogahawatthe, A., Wijesekara, I., <b>Jayasinghe M.<\/b> &amp; Wijesinghe, G. K. (2024). In-vitro antimicrobial and antibiofilm activities of honey from Apis cerana and Apis dorsata against selected microbial strains of wound pathogens. Journal of Health Sciences and Innovative Research, 5(02). <a href=\"https:\/\/doi.org\/10.31357\/jhsir.v5i02.7849\">https:\/\/doi.org\/10.31357\/jhsir.v5i02.7849<\/a><\/p>\n\n\n\n<p>Wickramaarachchi, L. A., Rajawardene, D. U., Gunasekara, M. M. N. P., Herath, H. M. T., &amp; <b>Jayasinghe, M. A.<\/b> (2024). Development and evaluation of physico-chemical, sensorialand shelf- life&nbsp; &nbsp; of&nbsp; &nbsp; grain-milk&nbsp; &nbsp; beverages. <i>Journal&nbsp; &nbsp; of&nbsp; &nbsp; Cereal&nbsp; &nbsp; Science<\/i>,&nbsp; &nbsp; 103875. <a href=\"https:\/\/doi.org\/10.1016\/j.jcs.2024.103875\">https:\/\/doi.org\/10.1016\/j.jcs.2024.103875<\/a><\/p>\n\n\n\n<p>Hapuarachchi, W., Munasinghe, D., Sandupama, P., &amp; <b>Jayasinghe, M.<\/b> (2024). Determinant factors for berry derived anthocyanin persistency in stirred yoghurts. <i>Food Chemistry Advances<\/i>, <i>4<\/i>, 100541. <a href=\"https:\/\/doi.org\/10.1016\/j.focha.2023.100541\">https:\/\/doi.org\/10.1016\/j.focha.2023.100541<\/a><\/p>\n\n\n\n<p>Goonathilaka, P. D. S. A., Abeysundara, P. D. A., &amp; <b>Jayasinghe, M. A.<\/b> (2023). Development of a value added rice milk by utilizing selected traditional and improved rice varieties in Sri Lanka. <i>Food Chemistry Advances<\/i>, <i>2<\/i>, 100319. <a href=\"https:\/\/doi.org\/10.1016\/j.focha.2023.100319\">https:\/\/doi.org\/10.1016\/j.focha.2023.100319<\/a><\/p>\n\n\n\n<p>Pathirana, D. T. H., Wijesekara, I., Yalegama, L. L. W. C., &amp; <b>Jayasinghe, M. A.<\/b> (2023). Collection methods to preserve nutritive and physicochemical properties of unfermented coconut (Cocos nucifera) sap. <i>CORD<\/i>, <i>39<\/i>, 9-15. DOI: <a href=\"https:\/\/doi.org\/10.37833\/cord.v39i.456\">https:\/\/doi.org\/10.37833\/cord.v39i.456<\/a><\/p>\n\n\n\n<p>Shafi, A., Farooq, U., Akram, K., Majeed, H., Hakim, A., &amp; <b>Jayasinghe, M.<\/b> (2023). Cucumis melo seed oil: Agro\u2010food by\u2010product with natural anti\u2010hyperlipidemic potential. <i>Journal of the Science of Food and Agriculture<\/i>. <a href=\"https:\/\/doi.org\/10.1002\/jsfa.12348\">https:\/\/doi.org\/10.1002\/jsfa.12348<\/a><\/p>\n\n\n\n<p>Pathirana, H. P. D. T. H., Wijesekara, I., Yalegama, L. L. W. C., Garusinghe, C., <b>Jayasinghe, M. A.<\/b>, &amp; Waidyarathne, K. P. (2022). Comparison of blood glucose responses by cane sugar (<i>Saccharum officinarum<\/i>) versus coconut jaggery (<i>Cocos nucifera<\/i>) in type 2 diabetes patients. Journal of Future Foods, 2(3), 261-265. <a href=\"https:\/\/doi.org\/10.1016\/j.jfutfo.2022.06.007\">https:\/\/doi.org\/10.1016\/j.jfutfo.2022.06.007<\/a><\/p>\n\n\n\n<p>Jayathilake, A. L., <b>Jayasinghe, M. A<\/b>., &amp; Walpita, J. (2022). Development of ginger, turmeric oleoresins and pomegranate peel extracts incorporated pasteurized milk with pharmacologically important active compounds. <i>Applied Food Research<\/i>, <i>2<\/i>(1), 100063. <a href=\"https:\/\/doi.org\/10.1016\/j.afres.2022.100063\">https:\/\/doi.org\/10.1016\/j.afres.2022.100063<\/a><\/p>\n\n\n\n<p><b>Jayasinghe, M.,<\/b> &amp; Ratnasingam, P. (2021). Sensory variation analysis in ice cream made by palmyra (<i>Borassus flabellifer<\/i>) pulp with jaggery and selected spices. <i>Agricultural Sciences Journal<\/i>, <i>3<\/i>(2), 35-50. <a href=\"https:\/\/asj.mnsuam.edu.pk\/index.php\/asj\/article\/view\/93\">https:\/\/asj.mnsuam.edu.pk\/index.php\/asj\/article\/view\/93<\/a><\/p>\n\n\n\n<p>Pavalakumar, D., <b>Jayasinghe, M.,<\/b> Edirisinghe, M., Wijesekara, I., &amp; Senadheera, S. (2021). <i>Cinnamomum zeylanicum <\/i>and <i>Curcuma longa <\/i>incorporated dairy yoghurts with hindered glycaemic properties for healthy people. <i>Journal of Future Foods<\/i>, <i>1<\/i>(1), 104-112. <a href=\"https:\/\/doi.org\/10.1016\/j.jfutfo.2021.09.006\">https:\/\/doi.org\/10.1016\/j.jfutfo.2021.09.006<\/a><\/p>\n\n\n\n<p>Pathirana, H. H., Wijesekara, I., Yalegama, L. L. W. C., Jayasinghe, M. A., &amp; Waidyarathne, K. P. (2021). Glycemic Responses by Coconut (Cocos nucifera) Jaggery and Cane Sugar (Saccharum officinarum): A Comparative Study. <i>Asian Food Science Journal. <\/i>20(12), 41-48. <a href=\"https:\/\/doi.org\/10.9734\/afsj\/2021\/v20i1230391\">10.9734\/afsj\/2021\/v20i1230391<\/a><\/p>\n\n\n\n<p>Abeykoon, A. M. C. N., Herath, H. M. T., &amp; <b>Jayasinghe, M. A<\/b>. (2021). In\u2010vitro analysis of trypsin and alpha\u2010amylase inhibitory activities in selected legume varieties in Sri Lanka. <i>Asian Food Science Journal<\/i>, <i>20<\/i>(1), 1-9. DOI: 10.9734\/AFSJ\/2021\/v20i130248<\/p>\n\n\n\n<p>Pavalakumar, D., <b>Jayasinghe, M<\/b>., Edirisinghe, M., Wijesekara, I., &amp; Senadheera, S. (2020, December). Determination of Glycaemic Responses of dairy yoghurt incorporated with spice oleoresins (<i>Cinnamomum zeylanicum, Curcuma longa<\/i>) (2020). From Innovation to Impact (FITI) (Vol. 1, pp. 1-5). IEEE. DOI: <a href=\"https:\/\/doi.org\/10.1109\/FITI52050.2020.9424883\">10.1109\/FITI52050.2020.9424883<\/a><\/p>\n\n\n\n<p>Samarathunga, J., <b>Jayasinghe, M<\/b>., Edirisinghe, M., Wijesekara, I., Abeysundara, P., Shafi, A., Farroq, U., Senadheera, S. (2020). A comparative study to develop calcium, zinc, and antioxidant rich drinking yoghurt products using plant and pharmaceutical ingredients. <i>Asian Journal of Agriculture &amp; Biolog<\/i>y, 8(2), 174-185. DOI: 10.35495\/ajab.2019.08.360<\/p>\n\n\n\n<p>Samarasinghe, C. H., <b>Jayasinghe, M. A<\/b>., Senadheera, S. P. A. S., Wijesekara, I., Fernando, B., Ranaweera, K. K. D. S., &amp; Wilamune, N. H. B. (2020). Determination of glycaemic response of a novel cane sugar product incorporated with <i>Phyllanthus emblica <\/i>and <i>Zingiber officinale <\/i>extracts. <i>Malaysian Journal of Nutrition<\/i>, 26(1). DOI: <a href=\"https:\/\/doi.org\/10.31246\/mjn-2019-0063\">https:\/\/doi.org\/10.31246\/mjn-2019-0063<\/a><\/p>\n\n\n\n<p><b>Jayasinghe, M<\/b>., Fernando, B., Senadheera, S., Gunawardene, P., &amp; Ranaweera, S. (2020). Investigation of the association between dietary fibre, protein and fat with Manganese content in food. Asian Journal of Agriculture and Biology, 8(1), 31-37. <a href=\"https:\/\/doi.org\/10.35495\/ajab.2019.05.214\">https:\/\/doi.org\/10.35495\/ajab.2019.05.214<\/a><br><br>Vijerathna, M. P. G., Wijesekara, I., Perera, R., Maralanda, S. M. T. A., <b>Jayasinghe, M<\/b>., &amp; Wickramasinghe, I. (2019). Physico-chemical characterization of cookies supplemented with sugarcane bagasse fibres. <i>Vidyodaya Journal of Science<\/i>, 22(1). <a href=\"https:\/\/doi.org\/10.31357\/vjs.v22i1.3882\">https:\/\/doi.org\/10.31357\/vjs.v22i1.3882<\/a><\/p>\n\n\n\n<p><b>Jayasinghe, M. A<\/b>., Senadheera, S. P. A. S., Wijesekara, I., &amp; Ranaweera, K. K. D. S. (2019). Determination of macronutrient compositions in selected, frequently consumed leafy vegetables, prepared according to common culinary methods in Sri Lanka. <i>Vidyodaya Journal of Science<\/i>, 22(2). <a href=\"https:\/\/doi.org\/10.31357\/vjs.v22i2.4384\">https:\/\/doi.org\/10.31357\/vjs.v22i2.4384<\/a><\/p>\n\n\n\n<p>Nazar, H., Farooq, U., Akram, K., Shafi, A., Hayat, Z., <b>Jayasinghe, M. A<\/b>., &amp; Naseem, S. (2019). Inhibition of <i>Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus <\/i>and <i>Enterococcus feacalis <\/i>through <i>Malus domestica <\/i>extracts to eliminate food borne illness. <i>American Journal of Biomedical Science &amp; Research<\/i>. 3(5). DOI: 10.34297\/AJBSR.2019.03.000701<\/p>\n\n\n\n<p><b>Jayasinghe, M. A<\/b>., Ekanayake, S., &amp; Nugegoda, D. B. (2013). Effect of different milling methods on glycaemic response of foods made with finger millet (<i>Eucenea coracana<\/i>) flour. <i>Ceylon Medical Journal<\/i>, <i>58<\/i>(4).<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>BOOKS<\/b><\/h3>\n\n\n\n<p><strong>\u201cMineral Ions in Food\u201d<\/strong><\/p>\n\n\n\n<p>Madhura Arunoda Jayasinghe.&nbsp;<br>ISBN 978-624-5703-45-6<br>Publisher: University of Sri Jayewardenepura (2022).<\/p>\n\n\n\n<p><strong>\u201cDietary lifestyles and food based dietary guidelines\u201d<\/strong><\/p>\n\n\n\n<p>Madhura Arunoda Jayasinghe.&nbsp;<br>ISBN 978-624-5703-46-3<br>Publisher: University of Sri Jayewardenepura (2022).<\/p>\n\n\n\n<p><strong>\u201c\u0daf\u0dd2\u0dba\u0dc0\u0dd0\u0da9\u0dd2\u0dba\u0dcf\u0dc0 \u0db4\u0dcf\u0dbd\u0db1\u0dba \u0db4\u0dd2\u0dab\u0dd2\u0dc3 \u0db4\u0ddd\u0dc2\u0dab \u0dc0\u0dd2\u0daf\u0dca\u0dba\u0dcf\u0dad\u0dca\u0db8\u0d9a \u0dc3\u0dd2\u0daf\u0dca\u0db0\u0dcf\u0db1\u0dca\u0dad\u201d<\/strong><\/p>\n\n\n\n<p>Uththara Wijewardene, Madhura Arunoda Jayasinghe<br>ISBN 978-624-5703-47-0<br>Publisher: University of Sri Jayewardenepura (2022).<\/p>\n\n\n\n<p><strong>\u201c\u0d86\u0dc4\u0dcf\u0dbb \u0db4\u0dd2\u0dc5\u0dd2\u0db6\u0db3 \u0db8\u0dd2\u0dad\u0dca\u0dba\u0dcf \u0db8\u0dad \u0daf\u0dd4\u0dbb\u0dbd\u0db8\u0dd4\u201d<\/strong><\/p>\n\n\n\n<p>Yashadha Rivishani Chandrasekara, Madhura Arunoda Jayasinghe<br>ISBN: 978-624-99237-1-3<br>Publisher: Self publication (2022).<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Book chapters<\/b><\/h3>\n\n\n\n<p>Samarathunga J.N., Wijesekara I., <b>Jayasinghe M.A.<\/b> (2022). Chapter 5: Algal based Nutraceuticals: Applications and Potentials. <i>Algal functional foods and Nutraceuticals<\/i>. <br>Publisher: Bentham Science Publishers \u2013 United Arab Emirates.<\/p>\n\n\n\n<p><b>Jayasinghe M.A<\/b>., Wickramasinghe I., (2017). Chapter 4: Production Technologies of Animal Based Products: <i>Food Science and Technology Teachers\u2019 Manual \u2013 Sri Lanka<\/i>.<br>Publisher: Sri Lanka Ministry of Education<\/p>\n\n\n\n<p><b>Jayasinghe M.A<\/b>., Wickramasinghe I., (2014). Chapter 5: Production Technologies of Animal Based Products: <i>Food Science and Technology Teachers\u2019 <\/i>Manual \u2013 Sri Lanka.<br>Publisher: Sri Lanka Ministry of Education<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prof. Madhura JayasingheB.Sc. (Hons), Ph.D. (USJ, Sri Lanka) Professormadhura@sci.sjp.ac.lk Research Interests: Nutrition and Dietetics, Plant based food processing, Food culture and lifestyle management, Development of Low Glycemic functional foods Patents Patent no.: 20825 Title of the invention: A drinking yoghurt that fulfilling natural antioxidants, 40-50% RDI of calcium and 100% RDI ascorbic acid, prepared by &hellip; <a href=\"https:\/\/science.sjp.ac.lk\/fst\/dr-madhura-jayasinghe\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Prof. Madhura Jayasinghe<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/165"}],"collection":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":13,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/165\/revisions"}],"predecessor-version":[{"id":4567,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/pages\/165\/revisions\/4567"}],"wp:attachment":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media?parent=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}