Hasitha Priyashantha

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Articles (17)

Collaborators (3)

Shishanthi Jayarathna

Fukuoka University

Senaka Ranadheera

University of Melbourne

Åse Lundh

Swedish University of Agricultural Sciences

Hasitha Priyashantha

Research Interests

Explore related searches

Contact this professor

Articles (17)

Collaborators (3)

Shishanthi Jayarathna

Senaka Ranadheera

Åse Lundh

How do I reach out?

Meet Kite AI

Hasitha Priyashantha

Research Interests

Explore related searches

Contact this professor

Articles (17)

Perspectives on value chain transformation towards resilient ­animal-source food systems in Sri Lanka

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese

Advancements in Dairy Research: Exploring Nutritional Strategies, Enhancing Raw Milk Quality and Innovations—Unveiling the Topic “New Insights into Milk 2.0”

Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant‐based stabilizer in set yoghurt production?

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka

Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study

Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Collaborators (3)

Shishanthi Jayarathna

Senaka Ranadheera

Åse Lundh

How do I reach out?

Meet Kite AI

Perspectives on value chain transformation towards resilient animal-source food systems in Sri Lanka