J. K. Vidanarachchi

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Chaminda Senaka Ranadheera, J. K. Vidanarachchi, Ramon S. Rocha et al. · Fermentation · 2017 · 266 citations · Full text

Lactose Intolerance, Nutrition, Probiotic +13

Plant-based milk substitutes as emerging probiotic carriers

D. M. D. Rasika, J. K. Vidanarachchi, Ramon S. Rocha et al. · Current Opinion in Food Science · 2020 · 152 citations

Nutrition, Probiotic, Engineering +5

Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

A.M.N.L. Abesinghe, Nazrul Islam, J. K. Vidanarachchi et al. · International Dairy Journal · 2018 · 113 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +7

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

Eric N. Ponnampalam, Hasitha Priyashantha, J. K. Vidanarachchi et al. · Animals · 2024 · 80 citations · Full text

Nutrition, Shelf Life, Agricultural Economics +17

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

G. B. L. Madhubasani, P.H.P. Prasanna, A. Chandrasekara et al. · Journal of Food Processing and Preservation · 2019 · 70 citations

Commercial Starter Culture, Probiotic, Milk Set‐yoghurt +14