| Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada R Hoover, WS Ratnayake Food chemistry 78 (4), 489-498, 2002 | 597 | 2002 |
| Pea starch: composition, structure and properties—a review WS Ratnayake, R Hoover, T Warkentin Starch‐Stärke 54 (6), 217-234, 2002 | 556 | 2002 |
| Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars WS Ratnayake, R Hoover, F Shahidi, C Perera, J Jane Food chemistry 74 (2), 189-202, 2001 | 357 | 2001 |
| Starch gelatinization WS Ratnayake, DS Jackson Advances in food and nutrition research 55, 221-268, 2008 | 348 | 2008 |
| A new insight into the gelatinization process of native starches WS Ratnayake, DS Jackson Carbohydrate polymers 67 (4), 511-529, 2007 | 329 | 2007 |
| Determination of total amylose content of starch R Hoover, WS Ratnayake Current protocols in food analytical chemistry, E2. 3.1-E2. 3.5, 2001 | 314 | 2001 |
| Gelatinization and solubility of corn starch during heating in excess water: new insights WS Ratnayake, DS Jackson Journal of agricultural and food chemistry 54 (10), 3712-3716, 2006 | 292 | 2006 |
| Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement MM Selani, SGC Brazaca, CT dos Santos Dias, WS Ratnayake, RA Flores, ... Food chemistry 163, 23-30, 2014 | 255 | 2014 |
| DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions WS Ratnayake, C Otani, DS Jackson Journal of the Science of Food and Agriculture 89 (12), 2156-2164, 2009 | 101 | 2009 |
| Thermal behavior of resistant starches RS 2, RS 3, and RS 4 WS Ratnayake, DS Jackson Journal of Food Science 73 (5), C356-C366, 2008 | 81 | 2008 |
| Physicochemical, functional and antioxidant properties of tropical fruits co-products MM Selani, A Bianchini, WS Ratnayake, RA Flores, AP Massarioli, ... Plant foods for human nutrition 71, 137-144, 2016 | 67 | 2016 |
| Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches WS Ratnayake, DS Jackson LWT-Food science and technology 41 (2), 346-358, 2008 | 67 | 2008 |
| Effects of egg and egg replacers on yellow cake product quality WS Ratnayake, B Geera, DA Rybak Journal of Food Processing and Preservation 36 (1), 21-29, 2012 | 57 | 2012 |
| Extraction and characterization of starch from alkaline cooked corn masa WS Ratnayake, AB Wassinger, DS Jackson Cereal chemistry 84 (4), 415-422, 2007 | 41 | 2007 |
| STARCH| Sources and processing WS Ratnayake, DS Jackson Academic Press, 2003 | 40 | 2003 |
| Factors affecting the alkaline cooking performance of selected corn and sorghum hybrids WB Johnson, WS Ratnayake, DS Jackson, KM Lee, TJ Herrman, SR Bean, ... Cereal Chemistry 87 (6), 524-531, 2010 | 38 | 2010 |
| A comprehensive evaluation of egg and egg replacers on the product quality of muffins B Geera, JA Reiling, MA Hutchison, D Rybak, B Santha, WS Ratnayake Journal of food Quality 34 (5), 333-342, 2011 | 28 | 2011 |
| Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch H Wang, WS Ratnayake Journal of food science 79 (3), C295-C300, 2014 | 25 | 2014 |
| Utilizing side streams of pulse protein processing: A review WS Ratnayake, S Naguleswaran Legume Science 4 (1), e120, 2022 | 14 | 2022 |
| Advances in Food and Nutrition Research WS Ratnayake, DS Jackson Taylor, SL Starch gelatinization Elsevier, Amesterdã, 2008 | 11 | 2008 |
RATNAJOTHI HOOVERDEPARTMENT OF BIOCHEMISTRY,MEMORIAL UNIVERSITY OF NEWFOUNDLAND,CANADA. FULL PROFESSOR在 mun.ca 的电子邮件经过验证
