| Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review EDNS Abeyrathne, HY Lee, DU Ahn Poultry science 92 (12), 3292-3299, 2013 | 533 | 2013 |
| Analytical methods for lipid oxidation and antioxidant capacity in food systems - A review NKCADU Abeyrathne E.D.N.S. Antioxidant 10 (10), 2021 | 160 | 2021 |
| Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white E Abeyrathne, HY Lee, DU Ahn Poultry science 93 (4), 1001-1009, 2014 | 123 | 2014 |
| Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides–A review E Abeyrathne, X Huang, DU Ahn Poultry science 97 (4), 1462-1468, 2018 | 100 | 2018 |
| Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review XADU 11. Abeyrathne E.D.N.S., Nam K.C., Huang antioxidants 11, 2022 | 81 | 2022 |
| Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates E Abeyrathne, HY Lee, C Jo, JW Suh, DU Ahn Food chemistry 192, 107-113, 2016 | 64 | 2016 |
| Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates E Abeyrathne, HY Lee, C Jo, KC Nam, DU Ahn Poultry science 93 (10), 2678-2686, 2014 | 64 | 2014 |
| Separation of ovotransferrin and ovomucoid from chicken egg white E Abeyrathne, HY Lee, DU Ahn Poultry Science 93 (4), 1010-1017, 2014 | 44 | 2014 |
| Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates E Abeyrathne, HY Lee, C Jo, JW Suh, DU Ahn Poultry science 94 (9), 2280-2287, 2015 | 40 | 2015 |
| Sequential separation of immunoglobulin Y and phosvitin from chicken egg yolk without using organic solvents HY Lee, E Abeyrathne, I Choi, JW Suh, DUK Ahn Poultry Science 93 (10), 2668-2677, 2014 | 40 | 2014 |
| Separation of ovotransferrin from chicken egg white without using organic solvents E Abeyrathne, HY Lee, JS Ham, DU Ahn Poultry science 92 (4), 1091-1097, 2013 | 33 | 2013 |
| Functional properties of ovotransferrin from chicken egg white and its derived peptides: A review ECN Rathnapala, DU Ahn, S Abeyrathne Food Science and Biotechnology 30 (5), 619-630, 2021 | 31 | 2021 |
| Sequential separation of lysozyme and ovalbumin from chicken egg white NS Abeyrathne, HY Lee, DU Ahn Food Science of Animal Resources 33 (4), 501-507, 2013 | 28 | 2013 |
| Egg yolk lipids: separation, characterization, and utilization ADU Abeyrathne E.D.N.S., Nam K.C., Huang X. Food Science and Biotechnology, 2022 | 19 | 2022 |
| Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage NS Abeyrathne Functional Foods in Health and Disease 5 (9), 320-330, 2015 | 16 | 2015 |
| Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries E Abeyrathne, DU Ahn Handbook of eggs in human function, 361-365, 2015 | 13 | 2015 |
| Enzymatic hydrolysis of ovotransferrin and the functional properties of its hydrolysates ECN Rathnapala, DU Ahn, EDNS Abeyrathne Food Science of Animal Resources 41 (4), 608, 2021 | 11 | 2021 |
| An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste WMJCM Tissera, SI Rathnayake, EDNS Abeyrathne, KC Nam Food Science and Biotechnology 30 (13), 1645-1655, 2021 | 10 | 2021 |
| Bioactive peptide production and determination of functional properties using crude water extracts of Ulva lactuca (Chlorophyta) and Sargassum crassifolium (Phaeophyceae … AEDNS Hamit C.S., Nam K.C. Aplied Phycology 3 (01), 73-82, 2022 | 6* | 2022 |
| Comparative quality traits, flavor compounds, and metabolite profile of Korean native black goat meat SH Aung, EDNS Abeyrathne, MA Hossain, DY Jung, HC Kim, C Jo, ... Food Science of Animal Resources 43 (4), 639, 2023 | 5 | 2023 |
Dong Uk AhnIowa State UniversityVerified email at iastate.edu