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Shishanthi Jayarathna on Muck Rack

Shishanthi Jayarathna

As seen in: Wiley Online Library, PLOS ONE, New Food Magazine
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Articles

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch

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By Shishanthi Jayarathna, Gustav Nestor, Zsuzsanna Péter-Szabó, Mariette Andersson
| PLOS ONE
Loading metrics Open Access Peer-reviewed Research Article Citation: Jayarathna S, Péter-Szabó Z, Nestor G, Andersson M, Vilaplana F, Andersson R (2024) Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch. PLoS ONE 19(9): e0310990.
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Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant‐based stabilizer in set yoghurt production?

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By Wimukthika Wijekoon, Udayagee Kumarasinghe, Amali Alahakoon, Shishanthi Jayarathna
| Wiley Online Library Verified
1 INTRODUCTION Recently, the need for more convenient and clean food products with additional benefits has become a rising issue in the food industry. Yoghurt is one of the popular fermented milk-derived products that has gained substantial attraction among children and adults in Sri Lanka. It is produced from whole, low-fat, or non-fat milk. A culture of lactic acid bacteria, including Lactobacillus delbrueckii subsp.
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Impact of time and temperature on gut microbiota and SCFA composition in stool samples

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By Janet Cunningham, Abhijeet Singh, Shishanthi Jayarathna, Ludvig Bramstång
| PLOS
Loading metrics Open Access Peer-reviewed Research Article Janet L. Cunningham, Ludvig Bramstång, Abhijeet Singh, Shishanthi Jayarathna, Annica J. Rasmusson, Ali Moazzami, Bettina Müller Janet L. Cunningham, Ludvig Bramstång, Abhijeet Singh, Shishanthi Jayarathna, Annica J.
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