Navam Hettiarachchy Source Confirmed

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

High Impact

Researcher

University of Arkansas at Fayetteville

faculty

57 h-index 204 pubs 10,397 cited

Research Areas

Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities Diet and metabolism studies Health disparities and outcomes Genomics and Phylogenetic Studies 3D Printing in Biomedical Research

Links

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OverviewAI-generated summary

Navam Hettiarachchy, a faculty member at the University of Arkansas at Fayetteville, has a research focus that spans food science, material properties, and health-related applications. Her work investigates the physicochemical and textural characteristics of various food products, including 3D-printed edible films and doughs, protein bars, and sorghum proteins. Recent publications explore the impact of plant-based extracts like grape seed and green tea on the properties of soy protein films, the development of energy-rich protein bars with potential antihypertensive activities, and the textural analysis of 3D-printed gluten-free pizza dough.

Further research extends to the application of novel drying methods, such as supercritical carbon dioxide, on sorghum proteins. Hettiarachchy also examines the antioxidant activities of proteins and peptides derived from rice bran. Her scholarly output includes over 200 publications, evidenced by a high citation count and an h-index of 57, designating her as a highly cited researcher. She actively leads a research group and collaborates with several colleagues at the University of Arkansas at Fayetteville, including Ali Ubeyitogullari and Griffiths G. Atungulu.

Metrics

  • h-index: 57
  • Publications: 204
  • Citations: 10,397

Selected Publications

  • Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems (2026) DOI
  • Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review (2026) DOI
  • Identification of Quantitative Trait Loci (QTL) for Sucrose and Protein Content in Soybean Seed (2024) DOI
  • Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins (2024) DOI
  • Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films (2023) DOI
  • Effects of Polyphenol-Rich Grape Seed and Green Tea Extracts on the Physicochemical Properties of 3d-Printed Edible Soy Protein Films (2023) DOI
  • Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust (2022) DOI
  • Extraction Optimization, Characterization, and Antioxidant Capacity of Phenolics from Cowpeas ( <i>Vigna Unguiculata</i> ) (2022) DOI
  • Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology (2022) DOI
  • Nanoemulsions for antitumor activity (2022) DOI
  • Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities (2022) DOI
  • Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran (2021) DOI
  • Strategies to Combat Antimicrobial Resistance from Farm to Table (2021) DOI
  • Nutraceutical delivery system (2021) DOI

Collaborators

Researchers in the database who share publications

Ali Ubeyitogullari University of Arkansas at Fayetteville 4 shared publications Griffiths G. Atungulu University of Arkansas at Fayetteville 4 shared publications Han‐Seok Seo University of Arkansas at Fayetteville 3 shared publications Kaushik Luthra University of Arkansas at Fayetteville 3 shared publications Safoura Ahmadzadeh University of Arkansas at Fayetteville 2 shared publications Wenchao Zhou University of Arkansas at Fayetteville 1 shared publication Leandro Mozzoni University of Arkansas at Fayetteville 1 shared publication Philip G. Crandall University of Arkansas at Fayetteville 1 shared publication

Similar Researchers

Based on overlapping research topics

Sorour Barekat University of Arkansas at Fayetteville
Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities
Strong match 5 shared topics
Nafisa Sadaf University of Arkansas at Fayetteville
Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities
Strong match 4 shared topics
Md Jahurul Haque Akanda University of Arkansas at Pine Bluff
Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities
Good match 4 shared topics
Nikitha Modupalli University of Arkansas at Fayetteville
Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities
Good match 4 shared topics
Ya‐Jane Wang University of Arkansas at Fayetteville
Food composition and properties Protein Structure and Dynamics Diet and metabolism studies
Good match 4 shared topics
Annegret Jannasch University of Arkansas at Fayetteville
Food composition and properties Protein Structure and Dynamics Phytochemicals and Antioxidant Activities
Good match 3 shared topics