Dr. Mrs G. Anoma P. Chandrasekara
Department of Applied Nutrition
She started her academic carrier as a probationary lecturer being one of the members in the first teaching panel of undergraduate Nutrition Degree Programme at Wayamba University of Sri Lanka. She received her B.Sc. in Agriculture (specialized in Food Science & Technology) and M Phil in Food and Nutrition from University of Peradeniya and Ph D from Department of Biochemistry, Memorial University of Newfoundland, Canada.
Biochemistry and nutritional aspects of foods, natural antioxidants/phytochemicals & bioactivities, Functional foods/ Phenolics in foods; composition, health effects, stability, bioaccessibility and bioavailability/ association between diet and diseases/ nutritional risk factors in non communicable diseases; Planning & Management of Food & Nutrition programs/Community Nutrition; Nutrition assessment of vulnerable groups/ preschool children /elderly
Chandrasekara A, Naczk M, Shahidi F. (2012) Effect of processing on the antioxidant activity of millet grains. Food Chemistry 133:1-9
Chandrasekara A, Rasek OA, John J, Chandrasekara, N, Shahidi F. (2015) Solvent and extraction conditions control the assayable phenolic content and antioxidant activities of seeds of Balck beans, Canola and Foxtail millet. Journal of American Oil Chemist’s Society (DOI:10.1007/s11746-015-2760-y)
Shahidi F, Chandrasekara A (2014) Processing of millet grains and effects on non- nutrient antioxidant compounds. In Processing and impact on active components in foods. ( ed by Victor R Preedy), Elsevier Inc. UK PP 345-392.