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Showing results 1 to 11 of 11

SCIESCOPUSKCI
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safetyopen access

황영화; ABDUL SAMAD; Ayesha Muazzam; AMM Nurul Alam; 주선태

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.4, pp 998 - 1013PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinningopen access

김소희; Swati Kumari; 김찬진; 이은영; AMM Nurul Alam; 정용식; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.6, pp 1440 - 1452PublisherKorean Society For Food Science Animal Resources
KCI
Enhancing food safety regulation and assurance systems in the beef value chain of Bangladeshopen access

SM Rajiur Rahman; AMM Nurul Alam; Michele Gallo; Michael Barry; Jahan Ara Monti; 황영화; Seon-Tea Joo

ArticleIssue Date2025CitationFood and Life, v.2025, no.1, pp 1 - 13Publisher한국축산식품학회
SCIESCOPUSKCI
From Farms to Labs: The New Trend of Sustainable Meat Alternativesopen access

Abdul Samad; 김소희; 김찬진; 이은영; Swati Kumari; Md Jakir Hossain; AMM Nurul Alam; Ayesha Muazzam; 황영화; 주선태

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.1, pp 13 - 30PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Pattyopen access

AMM Nurul Alam; Md. Jakir Hossain; 이은영; 김소희; 황영화; 주선태

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.3, pp 775 - 793PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Modern Concepts of Restructured Meat Production and Market Opportunitiesopen access

Abdul Samad; AMM Nurul Alam; Swati Kumari; Md. Jakir Hossain; 이은영; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.2, pp 284 - 298PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredientsopen access

AMM Nurul Alam; 이은영; Md. Jakir Hossain; 김소희; 김찬진; 황영화; 주선태

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.2, pp 468 - 483PublisherKorean Society For Food Science Animal Resources
KCICANDI
Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry agingopen access

AMM Nurul Alam; Eun-Yeong Lee; Jakir Hossain; Je-Bin Ryu; 고덕훈; 황영화; Seon-Tea Joo

ArticleIssue Date2024CitationFood and Life, v.2024, no.3, pp 127 - 138Publisher한국축산식품학회
SCIESCOPUSKCI
Techniques and Emerging Trends in Flavor and Taste Development in Meatopen access

Md Jakir Hossain; AMM Nurul Alam; 김소희; 김찬진; 주선태; 황영화

ArticleIssue Date2025CitationFood Science of Animal Resources, v.45, no.1, pp 266 - 281PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterationsopen access

손유민; 이은영; AMM Nurul Alam; Abdul Samad; Md Jakir Hossain; 황영화; 서정근; 김철범; 최재하; 주선태

ArticleIssue Date2024Citation한국축산식품학회지, v.44, no.4, pp 899 - 911Publisher한국축산식품학회
SCIESCOPUSKCI
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristicsopen access

AMM Nurul Alam; 김찬진; 김소희; Swati Kumari; 이승연; 황영화; 주선태

ArticleIssue Date2024CitationFood Science of Animal Resources, v.44, no.1, pp 39 - 50PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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