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D

Dinesh D. Jayasena

uva wellassa university

H指数:23

被引数:2,778

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Garlic (Allium sativum) and dahlia (Dahlia pinnata) inulin as prebiotic ingredients in probiotic-fermented chicken sausages

大蒜（<em>Allium sativum</em>）和 Dahlia（<em>Dahlia pinnata</em>）菊粉作为益生菌发酵鸡肉香肠中的益生元成分

Applied Food Research

IF6.2

2026-10-170

OAAI

An overview of carcass and meat quality traits of indigenous chickens from South and East Asia

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2024-02-161

PRE

An overview of the potential application of chitosan in meat and meat products

CARBOHYDRATE POLYMERS

IF12.5

2024-01-017

PRE

Innovative Application of Cold Plasma Technology in Meat and Its Products

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2023-11-016

OAAI

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2023-03-0115

OAAI

Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2022-03-018

OAAI

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2022-01-0111

OAAI

Inulin as a functional ingredient and their applications in meat products

CARBOHYDRATE POLYMERS

IF12.5

2022-01-0156

PRE

The breeding history and commercial development of the Korean native chicken

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-2323

PREAI

Factors affecting cooked chicken meat flavour: a review

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-2347

PREAI

Alternatives to nitrite in processed meat: Up to date

加工肉类中亚硝酸盐的替代品: 最新

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2015-09-01216

PREAI

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

POULTRY SCIENCE

IF4.2

2015-08-0132

OAAI

Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-02-0132

PREAI

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

肉鸡和韩国土鸡生肉和熟肉中与味道相关的化合物含量的比较

POULTRY SCIENCE

IF4.2

2014-12-0131

OAAI

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut

韩国本土鸡肉中的内源性功能化合物取决于性别，热加工和切肉

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2014-09-1514

PREAI

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking

韩国本地鸡肉在不同年龄和烹饪过程中内源性生物活性化合物的变化

POULTRY SCIENCE

IF4.2

2014-07-0129

OAAI

Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

POULTRY SCIENCE

IF4.2

2013-12-01114

OAAI

Essential oils as potential antimicrobial agents in meat and meat products: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2013-12-01286

PREAI