| 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 | 477 | 2013 |
| Meat flavor precursors and factors influencing flavor precursors—A systematic review MI Khan, C Jo, MR Tariq Meat science 110, 278-284, 2015 | 467 | 2015 |
| Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties DU Ahn, DG Olson, C Jo, X Chen, C Wu, JI Lee Meat science 49 (1), 27-39, 1998 | 377 | 1998 |
| 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 | 345 | 2015 |
| Applications of cold plasma technology for microbiological safety in meat industry NN Misra, C Jo Trends in Food Science & Technology 64, 74-86, 2017 | 316 | 2017 |
| Flavour chemistry of chicken meat: A review DD Jayasena, DU Ahn, KC Nam, C Jo Asian-Australasian Journal of Animal Sciences 26 (5), 732, 2013 | 316 | 2013 |
| Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions B Kim, H Yun, S Jung, Y Jung, H Jung, W Choe, C Jo Food microbiology 28 (1), 9-13, 2011 | 295 | 2011 |
| Analysis of volatile components and sensory characteristics of irradiated raw pork DU Ahn, C Jo, DG Olson Iowa State University Animal Industry Report 1 (1), 2000 | 288 | 2000 |
| The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet ZA Kruk, H Yun, DL Rutley, EJ Lee, YJ Kim, C Jo Food control 22 (1), 6-12, 2011 | 287 | 2011 |
| 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 | 279 | 2015 |
| Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix A Jang, XD Liu, MH Shin, BD Lee, SK Lee, JH Lee, C Jo Poultry science 87 (11), 2382-2389, 2008 | 277 | 2008 |
| Cold plasma for effective fungal and mycotoxin control in foods: mechanisms, inactivation effects, and applications NN Misra, B Yadav, MS Roopesh, C Jo Comprehensive reviews in food science and food safety 18 (1), 106-120, 2019 | 274 | 2019 |
| Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers S Jung, JH Choe, B Kim, H Yun, ZA Kruk, C Jo Meat science 86 (2), 520-526, 2010 | 266 | 2010 |
| Meat products and consumption culture in the East KC Nam, C Jo, M Lee Meat Science 86 (1), 95-102, 2010 | 262 | 2010 |
| Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes HP Song, B Kim, JH Choe, S Jung, SY Moon, W Choe, C Jo Food Microbiology 26 (4), 432-436, 2009 | 245 | 2009 |
| Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions DU Ahn, C Jo, M Du, DG Olson, KC Nam Meat Science 56 (2), 203-209, 2000 | 241 | 2000 |
| Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey C Jo, DU Ahn Poultry science 77 (3), 475-480, 1998 | 222 | 1998 |
| Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage DU Ahn, JL Sell, C Jo, M Chamruspollert, M Jeffrey Poultry Science 78 (6), 922-928, 1999 | 218 | 1999 |
| Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides A Jang, C Jo, KS Kang, M Lee Food Chemistry 107 (1), 327-336, 2008 | 216 | 2008 |
| Quality properties of pork sausage prepared with water-soluble chitosan oligomer C Jo, JW Lee, KH Lee, MW Byun Meat Science 59 (4), 369-375, 2001 | 195 | 2001 |
Dinesh D. Jayasena, PhDProfessor, Uva Wellassa UniversityVerified email at uwu.ac.lk
