Get started
Author

Hasitha Priyashantha

Observed names: H. Priyashantha, Priyashantha , H., Priyashantha, Hasitha
ORCID: 0000-0003-0190-9075
Observed ORCID: 0000-0003-0190-9075
OpenAlex ID: A5022791548
Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview
2024 · Eric Ponnampalam, Hasitha Priyashantha, et al. · Animals · 161
PDF
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
2022 · Anuradha Wijesekara, Viraj Weerasingha, et al. · Food Chemistry X · 61
PDF
Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses
2019 · Hasitha Priyashantha, Annika Höjer, et al. · Journal of Food Engineering · 56
PDF
Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
2022 · Srusti Udayakumar, Dissanayake M. D. Rasika, et al. · Applied Sciences · 52
PDF
Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
2020 · A.M.N.L. Abesinghe, Hasitha Priyashantha, et al. · Fermentation · 50
PDF
Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities
2025 · Hasitha Priyashantha, Ranga Madushan, et al. · Frontiers in Food Science and Technology · 40
PDF
Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt
2020 · Shishanthi Jayarathna, Hasitha Priyashantha, et al. · Journal of Food Processing and Preservation · 40
World dairy system sustainability: a milk quality perspective
2025 · Hasitha Priyashantha · Frontiers in Sustainable Resource Management · 38
Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka
2021 · A.M.M.U. Adikari, Hasitha Priyashantha, et al. · Heliyon · 38
PDF
Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method
2021 · Ranga Madushan, Janak K. Vidanarachchi, et al. · LWT · 34
Review and Prospects of Phytoremediation: Harnessing Biofuel-Producing Plants for Environmental Remediation
2025 · Wimukthika Wijekoon, Hasitha Priyashantha, et al. · Sustainability · 31
PDF
Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system
2021 · Hasitha Priyashantha, Åse Lundh, et al. · Journal of Dairy Science · 31
PDF
Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp
2023 · Dinusha Yapa, D.M.D. Rasika, et al. · NFS Journal · 29
Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk
2019 · Hasitha Priyashantha, Åse Lundh, et al. · Journal of Texture Studies · 28
Phytochemicals in Ruminant Diets: Mechanistic Insights, Product Quality Enhancement, and Pathways to Sustainable Milk and Meat Production—Invited Review
2026 · Hasitha Priyashantha, Imasha S. Jayathissa, et al. · Animals · 22
PDF
Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production
2025 · Dushmantha Madushanka, Janak K. Vidanarachchi, et al. · Applied Food Research · 22
Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part II. Effect of monthly variation
2021 · Hasitha Priyashantha, Åse Lundh, et al. · Journal of Dairy Science · 22
PDF
Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review
2025 · Eric N. Ponnampalam, Gauri Jairath, et al. · Foods · 19
PDF
Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics
2021 · Hasitha Priyashantha, C. S. Ranadheera, et al. · Journal of Ethnic Foods · 19
PDF
Distribution of bacteria between different milk fractions, investigated using culture‐dependent methods and molecular‐based and fluorescent microscopy approaches
2019 · L. Sun, J. Dicksved, et al. · Journal of Applied Microbiology · 18
The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
2021 · Dilshani Weragama, Viraj Weerasingha, et al. · Food Science & Nutrition · 17
PDF
Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study
2021 · Hasitha Priyashantha, Annika Höjer, et al. · Food Control · 17
Understanding the fermentation factors affecting the separability of fermented milk: A model system study
2021 · Hasitha Priyashantha, Patrizia Buldo, et al. · Food Structure · 16
PDF
Type of starter culture influences on structural and sensorial properties of low protein fermented gels
2019 · Hasitha Priyashantha, Alfonso Pérez Quintáns, et al. · Journal of Texture Studies · 15
Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative
2024 · H.A.S. Dilkushi, Shishanthi Jayarathna, et al. · Carbohydrate Polymer Technologies and Applications · 14
Works count: 78
Citation count: 1,001
H-index: 19
I10-index: 29
Year
Topic
Type