| Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities A Abesinghe, H Priyashantha, PHP Prasanna, MS Kurukulasuriya, ... Fermentation 6 (4), 121, 2020 | 41 | 2020 |
| Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses H Priyashantha, A Höjer, KH Saedén, Å Lundh, M Johansson, G Bernes, ... Journal of Food Engineering 264, 109687, 2020 | 37 | 2020 |
| Use of Natural Plant Extracts as a Novel Microbiological Quality Indicator in Raw Milk: An Alternative for Resazurin Dye Reduction Method R Madushan, JK Vidanarachchi, PHP Prasanna, S Werellagama, ... LWT - Food Science and Technology, 111221, 2021 | 22 | 2021 |
| Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt S Jayarathna, H Priyashantha, M Johansson, JK Vidanarachchi, ... Journal of Food Processing and Preservation 45 (1), e15092, 2021 | 21 | 2021 |
| Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system H Priyashantha, Å Lundh, A Höjer, G Bernes, D Nilsson, M Hetta, ... Journal of Dairy Science 104 (8), 8582-8594, 2021 | 18 | 2021 |
| Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk H Priyashantha, Å Lundh, A Höjer, M Hetta, M Johansson, M Langton Journal of texture studies 50 (6), 508-519, 2019 | 18 | 2019 |
| Distribution of bacteria between different milk fractions, investigated using culture‐dependent methods and molecular‐based and fluorescent microscopy approaches L Sun, J Dicksved, H Priyashantha, Å Lundh, M Johansson Journal of applied microbiology 127 (4), 1028-1037, 2019 | 16 | 2019 |
| Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage A Wijesekara, V Weerasingha, S Jayarathna, H Priyashantha Food Chemistry: X 14, 100332, 2022 | 15 | 2022 |
| The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L … D Weragama, V Weerasingha, L Jayasumana, J Adikari, ... Food science & nutrition 9 (10), 5774-5784, 2021 | 14 | 2021 |
| Type of starter culture influences on structural and sensorial properties of low protein fermented gels H Priyashantha, AP Quintáns, R Baixauli, JK Vidanarachchi Journal of texture studies 50 (6), 482-492, 2019 | 14 | 2019 |
| Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka A Adikari, H Priyashantha, JNK Disanayaka, DV Jayatileka, ... Heliyon 7 (10), 2021 | 11 | 2021 |
| Composition and properties of bovine milk: A case study from dairy farms in Northern Sweden; Part II. Effect of monthly variation H Priyashantha, Å Lundh, A Höjer, G Bernes, D Nilsson, M Hetta, ... Journal of Dairy Science 104 (8), 8595-8609, 2021 | 11 | 2021 |
| Probiotics and beneficial microorganisms in biopreservation of plant-based foods and beverages S Udayakumar, DMD Rasika, H Priyashantha, JK Vidanarachchi, ... Applied Sciences 12 (22), 11737, 2022 | 10 | 2022 |
| Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics H Priyashantha, CS Ranadheera, DMD Rasika, JK Vidanarachchi Journal of Ethnic Foods 8, 1-17, 2021 | 10 | 2021 |
| Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking H Priyashantha, Å Lundh Journal of Dairy Science 104 (11), 12173-12183, 2021 | 7 | 2021 |
| Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study H Priyashantha, A Höjer, KH Saedén, Å Lundh, M Johansson, G Bernes, ... Food Control, 108316, 2021 | 4 | 2021 |
| Understanding the fermentation factors affecting the separability of fermented milk: A model system study H Priyashantha, P Buldo, T Berg, C Gilleladen, R Ipsen Food Structure 30, 100232, 2021 | 3 | 2021 |
| Variation in dairy milk composition and properties has little impact on cheese ripening: Insights from a traditional Swedish long-ripening cheese H Priyashantha, M Johansson, M Langton, S Sampels, S Jayarathna, ... Dairy 2 (3), 336-355, 2021 | 3 | 2021 |
| Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp D Yapa, DMD Rasika, W Weerathilake, J Siriwardhana, H Priyashantha NFS Journal 31, 102-109, 2023 | 2 | 2023 |
| Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka V Weerasingha, H Priyashantha, CS Ranadheera, P Prasanna, P Silva, ... Dairy 3 (4), 710-721, 2022 | 1 | 2022 |
