K. K. D. S. Ranaweera

Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (<i><scp>I</scp>pomea batatas</i> (L) Lam) in <scp>S</scp>ri <scp>L</scp>anka

K. K. D. S. Ranaweera, Anil Gunaratne, A. Bamunuarachchi · Food Science & Nutrition · 2013 · 64 citations · Full text

Nutrition, Food Composition, Botany +13

The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation

Warnakulasuriya Mary Ann Dipika Binosha Fernando, Steve Flint, K. K. D. S. Ranaweera et al. · International Journal of Food Sciences and Nutrition · 2017 · 37 citations · Full text

Enhancement of short chain fatty acid formation by pure cultures of probiotics on rice fibre

Warnakulasuriya Mary Ann Dipika Binosha Fernando, Charles S. Brennan, Steve Flint et al. · International Journal of Food Science & Technology · 2010 · 25 citations

Scfa Formation, Engineering, Dietary Fibre +18

The influence of rice fibre fractions on the <i>in vitro</i> fermentation production of short chain fatty acids using human faecal micro flora

Warnakulasuriya Mary Ann Dipika Binosha Fernando, K. K. D. S. Ranaweera, A. Bamunuarachchi et al. · International Journal of Food Science & Technology · 2008 · 18 citations · Full text

Nutrition, Food Fermentation, In Vitro Fermentation +14

Seaweed extract as a natural food coloring agent in Jelly desserts on chemical, microbial and sensory quality

P.S. Jayasinghe, V. Pahalawattaarachchi, K. K. D. S. Ranaweera · 2016 · 15 citations

Food Chemistry, Seaweed Extract, Environmental Engineering +5