Hewavitharana, G.G., Perera, D.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, pp.6865-6875.

Perera, D.N., Hewavitharana, G.G. and Navaratne, S.B., 2021. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BioMed Research International, 2021.

Perera, D.N., Hewavitharana, G.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.

Perera, D.N., Ranaweera, K.K.D.S., Marapana, R.A.U.J. and Hewavitharana, G.G., 2020. Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins. OCL, 27, p.55.

Hewavitharana, G.G., Perera, D.N. and Navaratne, S.B., 2020. Investigation of Trans Fatty Acids and Saturated Fatty Acids Presence in Selected Bakery and Fast Food Products. European Journal of Molecular & Clinical Medicine, 7(10), pp.210-223.