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Food Science of Animal Resources|March 13, 2026
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and SafetyYoung-Hwa Hwang, Abdul Samad, Ayesha Muazzam, et al.
Foods (Basel, Switzerland)|August 14, 2025
Microbial Proteins: A Green Approach Towards Zero HungerAyesha Muazzam, Abdul Samad, Amm Nurul Alam, et al.
Food Science of Animal Resources|May 20, 2024
Umami Characteristics and Taste Improvement Mechanism of MeatMd Jakir Hossain, Amm Nurul Alam, Eun-Yeong Lee, et al.
Food Science of Animal Resources|April 30, 2026
Umami Characteristics and Taste Improvement Mechanism of MeatMd Jakir Hossain, Amm Nurul Alam, Eun-Yeong Lee, et al.
Antioxidants (Basel, Switzerland)|May 27, 2026
Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant ImplicationsYoung-Hwa Hwang, Abdul Samad, Ayesha Muazzam, et al.
Foods (Basel, Switzerland)|January 11, 2024
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future ProspectsSwati Kumari, Amm Nurul Alam, Md Jakir Hossain, et al.
Food Science of Animal Resources|January 22, 2025
Techniques and Emerging Trends in Flavor and Taste Development in MeatMd Jakir Hossain, Amm Nurul Alam, So-Hee Kim, et al.
Food Science of Animal Resources|July 14, 2025
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based PattyAmm Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Food Science of Animal Resources|July 6, 2026
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based PattyAmm Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Food Science of Animal Resources|May 20, 2024
Modern Concepts of Restructured Meat Production and Market OpportunitiesAbdul Samad, Amm Nurul Alam, Swati Kumari, et al.
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