27 March 2013

Rasika, DMD, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999 and Vidanarachchi, JK (2013) Applications of Marine-derived Peptides and Proteins in the Food Industry. In: Marine Proteins and Peptides: Biological Activities and Applications. Kim, SK, ed. Wiley-Blackwell, Chichester, West Sussex, UK, pp. 545-587.

May 2013

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999 and Vidanarachchi, JK (2013) Potentials and applicability of marine-derived nutraceuticals in dairy industry. Agro FOOD Industry Hi-Tech, 24 (3). pp. 44-48. ISSN 1722-6996

2014

Vidanarachchi, JK, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Wijerathne, TD, Udayangani, RMC, Himali, SMC and Pickova, Jana (2014) Applications of Seafood By-products in the Food Industry and Human Nutrition. In: Seafood Processing By-Products: Trends and Applications. Kim, Se-Kwon, ed. Springer, New York, pp. 463-528.

1 January 2014

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Prasanna, PHP, Samaraweera, M and Vidanarachchi, JK (2014) Probiotics, prebiotics and gastrointestinal disorders. In: Probiotics in Health and Disease: New Research. Roma, Anastasia, ed. Digestive Diseases – Research and Clinical Developments . Nova Science Publishers, Inc, New York, pp. 211-244.

1 July 2014

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Prasanna, PHP and Vidanarachchi, JK (2014) Fruit juices as probiotic carriers. In: Fruit Juices: Types, Nutritional Composition and Health Benefits. Elder, KE, ed. Nutrition and Diet Research Progress . Nova Science Publishers, Inc, New York, pp. 253-267.

2015

Kumari, AGIP, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Prasanna, PHP, Senevirathne, ND and Vidanarachchi, JK (2015) Development of a rice incorporated synbiotic yogurt with low retrogradation properties. International Food Research Journal, 22 (5). pp. 2032-2040. ISSN 2231-7546

1 March 2016

Ulpathakumbura, CP, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Senavirathne, ND, Jayawardene, LPINP, Prasanna, PHP and Vidanarachchi, JK (2016) Effect of biopreservatives on microbial, physico-chemical and sensory properties of cheddar cheese. Food Bioscience, 13. pp. 21-25. ISSN 2212-4292

3 March 2017

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Prasanna, PHP, Vidanarachchi, JK, McConchie, R, Naumovski, N and Mellor, D (2017) Nanotechnology in Microbial Food Safety. In: Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety. Oprea, AE and Grumezescu, AM, eds. Academic Press, London, UK, pp. 245-265.