| Lactobacillus helveticus: Health effects, current applications, and future trends in dairy fermentation K Chelladhurai, M Ayyash, MS Turner, A Kamal-Eldin Trends in Food Science & Technology 136, 159-168, 2023 | 41 | 2023 |
| Nutraceutical properties of milk caseins K Chelladhurai, A Kamal-Eldin, M Ayyash Casein: Structural Properties, Uses, Health Benefits and Nutraceutical …, 2024 | 1 | 2024 |
| Differences in the Growth, Acidification, and Proteolytic Activities of Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus, and Streptococcus Salivarius … K Chelladhurai, S Warakaulle, SN Ali, M Turner, M Ayyash, A Kamal-Eldin International Dairy Journal, 2024 | | 2024 |
| The camel -A sustainable food resource in the dry lands K Chelladhurai, A Kamal-Eldin, M Ayyash The 8th International Conference on Climate Change, 2024 | | 2024 |
| CHARACTERISTICS OF LACTOBACILLUS HELVETICUS FERMENTATION OF CAMEL AND BOVINE MILKS K Chelladhurai | | 2024 |
| Determination of Physical, Chemical & Sensory Characteristics of Nuwara Eliya Regional Tea to Evaluate the Quality of Black Tea K Chelladhurai, F Shehara, A Sajiwanie Annual Research Session of the Institute of Food Science and Technology of …, 2017 | | 2017 |
