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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentrationopen access

Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Sabikun, Nahar; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2021CitationFOODS, v.10, no.3PublisherMDPI
SCIESCOPUS
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storageopen access

Sabikun, Nahar; Bakhsh, Allah; Ismail, Ishamri; Hwang, Young-Hwa; Rahman, M. Shafiur; Joo, Seon-Tea

ArticleIssue Date2019CitationJournal of Food Science and Technology, v.56, no.11, pp 4809 - 4816PublisherScientific Publishers
SCIESCOPUSKCI
Changes in Sensory Compounds during Dry Aging of Pork Cutsopen access

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.3, pp 379 - 387PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Comparison of Meat Quality Characteristics of Wet-and Dry-aging Pork Belly and Shoulder Bladeopen access

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.5, pp 950 - 958PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levelsopen access

Sabikun, Nahar; Bakhsh, Allah; Rahman, M. Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2021CitationJournal of Food Science and Technology, v.58, no.7, pp 2783 - 2791PublisherScientific Publishers
SCIESCOPUS
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Sabikun, Nahar; Bakhsh, Allah; Rahman, M. Shafiur; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2021CitationFood Chemistry, v.343PublisherElsevier BV
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