1. Cover Image, Volume 50, Issue 6. Issue 6 (10th December 2019) Authors: Priyashantha, Hasitha; Lundh, Åse; Höjer, Annika; Hetta, Mårten; Johansson, Monika; Langton, Maud Journal: Journal of texture studies Issue: Volume 50:Issue 6(2019) Page Start: i Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study. (December 2021) Authors: Priyashantha, Hasitha; Höjer, Annika; Saedén, Karin Hallin; Lundh, Åse; Johansson, Monika; Bernes, Gun; Geladi, Paul; Hetta, Mårten Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle. Issue 4 (17th November 2022) Authors: Weerasingha, Viraj; Priyashantha, Hasitha; Ranadheera, Chaminda Senaka; Prasanna, Pradeep; Silva, Pradeepa; Vidanarachchi, Janak K. Journal: Journal of dairy research Issue: Volume 89:Issue 4(2022) Page Start: 419 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk. Issue 6 (28th June 2019) Authors: Priyashantha, Hasitha; Lundh, Åse; Höjer, Annika; Hetta, Mårten; Johansson, Monika; Langton, Maud Journal: Journal of texture studies Issue: Volume 50:Issue 6(2019) Page Start: 508 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka. Issue 10 (October 2021) Authors: Adikari, A.M.M.U.; Priyashantha, Hasitha; Disanayaka, J.N.K.; Jayatileka, D.V.; Kodithuwakku, S.P.; Jayatilake, J.A.M.S.; Vidanarachchi, J.K. Journal: Heliyon Issue: Volume 7:Issue 10(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt. Issue 1 (4th December 2020) Authors: Jayarathna, Shishanthi; Priyashantha, Hasitha; Johansson, Monika; Vidanarachchi, Janak K.; Jayawardana, Barana C.; Liyanage, Ruvini Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt. Issue 1 (4th December 2020) Authors: Jayarathna, Shishanthi; Priyashantha, Hasitha; Johansson, Monika; Vidanarachchi, Janak K.; Jayawardana, Barana C.; Liyanage, Ruvini Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder. Issue 10 (30th August 2021) Authors: Weragama, Dilshani; Weerasingha, Viraj; Jayasumana, Lakmini; Adikari, Jayantha; Vidanarachchi, Janak K.; Priyashantha, Hasitha Journal: Food science & nutrition Issue: Volume 9:Issue 10(2021) Page Start: 5774 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Issue 6 (17th June 2019) Authors: Priyashantha, Hasitha; Quintáns, Alfonso Pérez; Baixauli, Raquel; Vidanarachchi, Janak K. Journal: Journal of texture studies Issue: Volume 50:Issue 6(2019) Page Start: 482 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Understanding the fermentation factors affecting the separability of fermented milk: A model system study. (October 2021) Authors: Priyashantha, Hasitha; Buldo, Patrizia; Berg, Thilo; Gilleladen, Christian; Ipsen, Richard Journal: Food structure Issue: Volume 30(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗