| Improved functional characteristics of whey protein hydrolysates in food industry RKC Jeewanthi, NK Lee, HD Paik Korean journal for food science of animal resources 35 (3), 350, 2015 | 140 | 2015 |
| Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract NK Lee, RKC Jeewanthi, EH Park, HD Paik Journal of dairy science 99 (1), 83-88, 2016 | 87 | 2016 |
| Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes RKC Jeewanthi, HD Paik Journal of food science and technology 55 (11), 4384-4394, 2018 | 65 | 2018 |
| Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract J Jung, HD Paik, HJ Yoon, HJ Jang, RKC Jeewanthi, HS Jee, X Li, ... Korean journal for food science of animal resources 36 (3), 412, 2016 | 65 | 2016 |
| Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese EB Jeon, SH Son, RKC Jeewanthi, NK Lee, HD Paik Food science and biotechnology 25, 1129-1133, 2016 | 45 | 2016 |
| Characterization of cottage cheese using Weissella cibaria D30: Physicochemical, antioxidant, and antilisterial properties K Kariyawasam, RKC Jeewanthi, NK Lee, HD Paik Journal of Dairy Science 102 (5), 3887-3893, 2019 | 42 | 2019 |
| Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types RKC Jeewanthi, NK Lee, KA Lee, YC Yoon, HD Paik Journal of food science and technology 52, 5172-5179, 2015 | 31 | 2015 |
| Peptide analysis and the bioactivity of whey protein hydrolysates from cheese whey with several enzymes RKC Jeewanthi, MH Kim, NK Lee, YC Yoon, HD Paik Korean journal for food science of animal resources 37 (1), 62, 2017 | 23 | 2017 |
| Physicochemical and microbiological properties of yogurt-cheese manufactured with ultrafiltrated cow's milk and soy milk blends NK Lee, BR Mok, RKC Jeewanthi, YC Yoon, HD Paik Korean journal for food science of animal resources 35 (2), 205, 2015 | 12 | 2015 |
| Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations RKC Jeewanthi, NK Lee, BR Mok, YC Yoon, HD Paik Journal of food science and technology 53, 3566-3573, 2016 | 10 | 2016 |
| Clean vs dirty labels: Transparency and authenticity of the labels of Ceylon cinnamon DAM De Silva, RKC Jeewanthi, RHN Rajapaksha, WMTB Weddagala, ... Plos one 16 (11), e0260474, 2021 | 8 | 2021 |
| Value Creation and Food Products of Cinnamon RKC Jeewanthi, AM De Silva, T Weddagala Cinnamon: Botany, Agronomy, Chemistry and Industrial Applications, 363-376, 2020 | 2 | 2020 |
| Revitalizing employee motivation via the implementation of green HRM practices: BW K.S. Sewwandi, Jeewanthi RKC University-Industry Collaboration for Sustainable Development, 2024 | | 2024 |
| Comparative Analysis of Differences in Chemical Composition and Agro-Ecological Region-Based Antioxidant Activity of True Cinnamon (Cinnamomum Zeylanicum) Leaves and Bark from … DAM De Silva, RKC Jeewanthi, AMC Adhikari, WBC Wijayamunige, ... | | 2023 |
| Sensory acceptability of cinnamon flavored beverages developed with Cinnamon (Cinnamomum zeylanicum) leaf extract RKC Jeewanthi, DAM De Silva, NSA Senarathne, K Ekanayaka, ... Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2022 | | 2022 |
| Korean Journal for Food Science of Animal Resources RKC Jeewanthi, MH Kim, NK Lee, YC Yoon, HD Paik Korean J. Food Sci. An 37 (1), 62-70, 2017 | | 2017 |
| Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. JEB Jeon EunBi, SSH Son SungHo, RKC Jeewanthi, LNK Lee NaKyoung, ... | | 2016 |
| Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract. JJU Jung JieUn, PHD Paik HyunDong, YHJ Yoon HyunJoo, ... | | 2016 |
| Physicochemical and microbiological properties of yogurt-cheese manufactured with ultrafiltrated cow's milk and soy milk blends. LNK Lee NaKyoung, MBR Mok BoRam, RKC Jeewanthi, ... | | 2015 |
| Clean Vs dirty labels: Transparency and authenticity of the labels of Ceylon Cinnamon. PLOS ONE, 0 | | |
