| Inulin as a functional ingredient and their applications in meat products AU Illippangama, DD Jayasena, C Jo, DC Mudannayake Carbohydrate Polymers 275, 118706, 2022 | 71 | 2022 |
| Inulin fructans–food applications and alternative plant sources: a review DC Mudannayake, DD Jayasena, KMS Wimalasiri, CS Ranadheera, ... International Journal of Food Science & Technology 57 (9), 5764-5780, 2022 | 40 | 2022 |
| Comparison of properties of new sources of partially purified inulin to those of commercially pure chicory inulin DC Mudannayake, KMS Wimalasiri, KFST Silva, S Ajlouni Journal of food science 80 (5), C950-C960, 2015 | 36 | 2015 |
| Selected Sri Lankan food plants and other herbs as potential sources of inulin-type fructans DC Mudannayake, KMS Wimalasiri, K Silva, S Ajlouni Journal of the National Science Foundation of Sri Lanka 43 (1), 35-43, 2015 | 27 | 2015 |
| Effects of supplementation of urea-molasses multinutrient block (UMMB) on the performance of dairy cows fed good quality forage based diets with rice straw as a night feeding DR Jayawickrama, PB Weerasinghe, DD Jayasena, DC Mudannayake Korean Journal of Agricultural Science 40 (2), 123-129, 2013 | 18 | 2013 |
| Garlic inulin as a fat replacer in vegetable fat incorporated low-fat chicken sausages GN Jayarathna, DD Jayasena, DC Mudannayake Food science of animal resources 42 (2), 295, 2022 | 14 | 2022 |
| Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers DI Egodavitharana, BVAS Manori Bambaranda, DC Mudannayake Journal of Aquatic Food Product Technology 32 (2), 158-174, 2023 | 10 | 2023 |
| An overview of the potential application of chitosan in meat and meat products SS Fernando, C Jo, DC Mudannayake, DD Jayasena Carbohydrate Polymers 324, 121477, 2024 | 6 | 2024 |
| In Vitro Prebiotic Properties of Partially Purified Asparagus falcatus and Taraxacum javanicum Inulins DC Mudannayake, K Silva, KMS Wimalasiri, S Ajlouni J Food Nutr Disor 5 6, 2, 2016 | 6 | 2016 |
| Isolation, characterization and identification of industrially beneficial probiotic lactic acid bacteria from goat milk D Premasiri, DU Rajawardana, DC Muddannayake, IGN Hewajulige Journal of Agricultural Sciences–Sri Lanka 16 (2), 2021 | 5 | 2021 |
| Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt WK Meegahawaththa, ID Singhalage, DC Mudannayake Food and Life 2020 (2), 87-97, 2020 | 5 | 2020 |
| Bioactive, microbiological, and sensory properties of Sargassum cristaefolium and Sargassum crassifolium herbal tea D Silva, B Bambaranda, DC Mudannayake Advances in Technology, 38-49, 2022 | 2 | 2022 |
| Physicochemical and functional properties of pumpkin seed flour of Cucurbita maxima and Cucurbita moschata species H Uduwerella, PC Arampath, DC Mudannayake Tropical agricultural research 32 (2), 201-211, 2021 | 2 | 2021 |
| Effect of Coagulation Temperature on Yield, Chemical, Sensory and Textural Properties of Buffalo Milk Paneer T Dishiwarthani, DC Mudannayake, ULP Mangalika, J Jayawardana Uva Wellassa University of Sri Lanka, 2018 | 2 | 2018 |
| Evaluation of Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka US Alwis, DC Mudannayake, DD Jayasena, KJH Ubeyarathna Korean Journal of Agricultural Science 41 (1), 35-40, 2014 | 2 | 2014 |
| Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient HIU Thilakarathna, GN Jayarathna, DC Mudannayake Food and Life 2023 (2), 67-75, 2023 | 1 | 2023 |
| Probiotic Ice Cream Incorporated with Blue Pea Flower (Clitoria ternatea) and Dehydrated Banana Flour HIU Thilakarathna, GGN Jayarathna, DC Mudannayake Uva Wellassa University of Sri Lanka, 2021 | 1 | 2021 |
| Egg Based Mousse Ice Cream Incorporated with Lavulu [Pouteria campechiana (Kunth) Baehni] Flour as a Colorant and an Antioxidant NVP Anjali, E Abeyrathne, DC Mudannayake, A Adhikari Uva Wellassa University of Sri Lanka, 2020 | 1 | 2020 |
| Effect of Different coagulants and fat content on the quality of ricotta cheese R Rathnayake, S Samarasinghe, DC Mudannayake Uva Wellassa University of Sri Lanka, 2019 | 1 | 2019 |
| Effect of Starter Culture and Type of Milk on Textural and Functional Properties of Mozzarella Cheese W Walisinghe, DC Mudannayake, G Yatinuwara, M Palliyeguru Uva Wellassa University of Sri Lanka, 2018 | 1 | 2018 |
