| Chemical composition, physicochemical and technological properties of selected fruit peels as a potential food source PGI Dias, JWA Sajiwanie, R Rathnayaka International Journal of Fruit Science 20 (sup2), S240-S251, 2020 | 45 | 2020 |
| Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat PGI Dias, JWA Sajiwani, R Rathnayaka Heliyon 6 (7), 2020 | 31 | 2020 |
| Rathnayaka, RMUSK Chemical Composition, Physicochemical and Technological Properties of Selected Fruit Peels as a Potential Food Source PGI Dias, JWA Sajiwanie Int. J. Fruit Sci 20 (supl 2), S240-S251, 2020 | 16 | 2020 |
| Formulation and development of composite fruit peel powder incorporated fat and sugar-free probiotic set yogurt PGI Dias, JWA Sajiwanie, R RMUSK GSC Biological and Pharmaceutical Sciences 11 (1), 093-099, 2020 | 15 | 2020 |
| Fluorescence in situ hybridization (FISH) in food pathogen detection G Dias, U Rathnayaka Int. J. Mol. Biol 3, 143-149, 2018 | 8 | 2018 |
| Enhancing the physiochemical and antioxidant properties of stirred yoghurt by incorporating Soursop (Annona muricata)* MCNJ P.G. Imanthika Dias International Journal of Life Sciences Research(IJLSR) 5 (1), 69-77, 2017 | 8* | 2017 |
| Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach. PGI Dias, JWA Sajiwanie, R Rathnayaka, OO Awolu Journal of Agricultural Sciences (Sri Lanka) 16 (2), 2021 | 5 | 2021 |
| Alteration of Quality Attributes in Yogurts as a Function of Natural Fibers Incorporation PGI Dias, R Rathnayaka Elixir Food Science 131, 53231-53237, 2019 | 5 | 2019 |
| Rathnayaka RMUSK (2020) Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat PGI Dias, JWA Sajiwani Heliyon 6 (7), 04328, 0 | 5 | |
| Consumers’ knowledge, attitudes, and behavior regarding functional food products-a survey from selected areas of Sri Lanka PGI Dias, R Marapana, R Rathnayaka, S Gayathri, NGD Anuradha, ... Journal of Agricultural Sciences–Sri Lanka 18 (1), 2023 | 3 | 2023 |
| Transmission, stability, symptoms, diagnosis and management of COVID 19 PGI Dias, R Rathnayaka Asian Journal of Research in Infectious Diseases 4 (1), 39-47, 2020 | 3 | 2020 |
| Antimicrobial activity of selected plant extracts against Salmonella typhi and Escherichia coli and their phytochemical screening W Wijekoon, S Gayathri, PGI Dias, NGD Anuradha, TC Kananke, ... Faculty of Science, University of Kelaniya, Sri Lanka., 2021 | 1 | 2021 |
| Alteration of Basic Quality Attributes of Set Yogurts as Added Sugar and Milk Fat Reduction I Dias, A Sajiwanie, U Rathnayaka Asian Food Science Journal 17 (1), 24-37, 2020 | 1 | 2020 |
| Production and Quality Evaluation of Herbal Tea Mixtures from Phyllanthus Debilis, Osbeckia octandra, and Artrocarpus heterophyllus Leaves PGI Dias, RAUJ Marapana, RMUSK Rathnayaka Sumatera Medical Journal 6 (3), 200-209, 2023 | | 2023 |
| Potential hypoglycemic activity of Kaempferol rhamnoside isolated from Olax zeylanica (Malla) leaves NGD Anuradha, S Gayathri, GI Dias, TC Kananke, KT Rathnayaka, ... Institute of Chemistry Ceylon, 2021 | | 2021 |
| An Overview on Behaviors of Fishing, Fish Consumption and Preservation Techniques of Indigenous Community in Sri Lanka. With Special Reference to ‘Dambana’Indigenous Community L Wijerathne, PCB Dias, E Thilakarathne, PGI Dias, NPR Deyshappriya Uva Wellassa University of Sri Lanka, 2021 | | 2021 |
| Physicochemical, techno-functional and hypoglycemic properties of selected wheat flour substitutes M Ranasinghe, S Gayathri, PGI Dias, NGD Anuradha, TC Kananke, ... Faculty of Science, University of Kelaniya, Sri Lanka, 2021 | | 2021 |
| Investigation of Functional Properties and Phytochemical Screening of Selected Fruit Peel Powders PGI Dias, JWA Sajiwanie, R Rathnayake Uva Wellassa University of Sri Lanka, 2019 | | 2019 |
| Influence of Milk Fat and Added Sugar Content on Texture Profile of Set Yoghurts PGI Dias, R Rathnayaka, JWA Sajiwanie Uva Wellassa University of Sri Lanka, 2018 | | 2018 |
Udaya RathnayakaDepartment of Food Science and Technology, Sabaragamuwa University of Sri Lanka在 sab.ac.lk 的电子邮件经过验证
