| Essential oils as potential antimicrobial agents in meat and meat products: A review DD Jayasena, C Jo Trends in Food Science & Technology 34 (2), 96-108, 2013 | 545 | 2013 |
| Alternatives to nitrite in processed meat: Up to date AU Alahakoon, DD Jayasena, S Ramachandra, C Jo Trends in Food Science & Technology 45 (1), 37-49, 2015 | 381 | 2015 |
| Flavour Chemistry of Chicken Meat: A Review DD Jayasena, DU Ahn, KC Nam, C Jo Asian Australas. J. Anim. Sci. 26 (5), 732-742, 2013 | 342 | 2013 |
| Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes DD Jayasena, HJ Kim, HI Yong, S Park, K Kim, W Choe, C Jo Food microbiology 46, 51-57, 2015 | 318 | 2015 |
| Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines DD Jayasena, S Jung, HJ Kim, C Jo Asian Australas. J. Anim. Sci. 26 (7), 1038-1046, 2013 | 143 | 2013 |
| Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review DD Jayasena, C Jo Food Reviews International 30 (1), 71-90, 2014 | 135 | 2014 |
| Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken S Jung, YS Bae, HJ Kim, DD Jayasena, JH Lee, HB Park, KN Heo, C Jo Poultry Science 92 (12), 3275-3282, 2013 | 134 | 2013 |
| Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers X De Liu, DD Jayasena, Y Jung, S Jung, BS Kang, KN Heo, JH Lee, C Jo Asian-Australasian journal of animal sciences 25 (6), 895, 2012 | 89 | 2012 |
| Inulin as a Functional Ingredient and their Applications in Meat Products AU Illippangama, DD Jayasena, C Jo, DC Mudannayake Carbohydrate Polymers 275, 118706, 2022 | 84 | 2022 |
| Factors affecting cooked chicken meat flavour: A review DD Jayasena, DU Ahn, KC Nam, C Jo World’s Poultry Science Journal 69 (3), 515-526, 2013 | 82 | 2013 |
| Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast DS Karunanayaka, DD Jayasena, C Jo Journal of Animal Science and Technology 58, 1-8, 2016 | 72 | 2016 |
| Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process DD Jayasena, S Jung, HJ Kim, HI Yong, KC Nam, C Jo Poultry science 94 (8), 1964-1972, 2015 | 57 | 2015 |
| Inulin fructans- food applications and alternative plant sources: a review DC Mudannayake, DD Jayasena, KMS Wimalasiri, CS Ranadheera, ... International Journal of Food Science and Technology 57 (9), 5764-5780, 2022 | 50 | 2022 |
| The breeding history and commercial development of the Korean native chicken S Jin, DD Jayasena, C Jo, JH Lee World's Poultry Science Journal 73 (1), 163-174, 2017 | 50 | 2017 |
| An Overview of Meat Industry in Sri Lanka: A Comprehensive Review AU Alahakoon, C Jo, DD Jayasena Korean Journal for Food Science of Animal Resources 36 (2), 137-144, 2016 | 47 | 2016 |
| Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens DD Jayasena, SH Kim, HJ Lee, S Jung, JH Lee, HB Park, C Jo Poultry science 93, 3163–3170, 2014 | 44 | 2014 |
| Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking DD Jayasena, S Jung, YS Bae, SH Kim, SK Lee, JH Lee, C Jo Poultry science 93, 1842–1849, 2014 | 41 | 2014 |
| Bioactive and taste-related compounds in defatted freeze-dried chicken soup made from two different chicken breeds obtained at retail DD Jayasena, S Jung, AU Alahakoon, KC Nam, JH Lee, C Jo The Journal of Poultry Science 52 (2), 156-165, 2015 | 38 | 2015 |
| Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens DD Jayasena, S Jung, YS Bae, HB Park, JH Lee, C Jo Journal of Food Composition and Analysis 37, 20-24, 2015 | 36 | 2015 |
| Comparison of bioactive compounds and quality traits of breast meat from Korean native ducks and commercial ducks HJ Lee, DD Jayasena, SH Kim, HJ Kim, KN Heo, JE Song, C Jo Korean J. Food Sci. An. 35 (1), 114-120, 2015 | 35 | 2015 |
Amali AlahakoonSenior Lecturer, Faculty of Technology, University of Sri Jayewardenepura, Sri LankaEmail được xác minh tại sjp.ac.lk