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Gels (Basel, Switzerland)|February 26, 2026
A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured MeatAmm Nurul Alam, Abdul Samad, Ayesha Muazzam, et al.
Foods (Basel, Switzerland)|June 12, 2026
Impact of Functional Feed Additives and Lower Antibiotic Use on Poultry Meat Quality and Consumer PerceptionAbdul Samad, Ayesha Muazzam, Amm Nurul Alam, et al.
Food Science of Animal Resources|April 30, 2026
Modern Concepts of Restructured Meat Production and Market OpportunitiesAbdul Samad, Amm Nurul Alam, Swati Kumari, et al.
Journal of Animal Science and Technology|August 21, 2024
Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenarioAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
Food Science of Animal Resources|January 17, 2024
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory CharacteristicsAmm Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources|April 29, 2026
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory CharacteristicsAmm Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Science of Animal Resources|March 17, 2025
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant IngredientsAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
Food Science of Animal Resources|April 30, 2026
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant IngredientsAmm Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, et al.
Food Science of Animal Resources|April 30, 2026
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-SpinningSo-Hee Kim, Swati Kumari, Chan-Jin Kim, et al.
Food Science of Animal Resources|November 18, 2024
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-SpinningSo-Hee Kim, Swati Kumari, Chan-Jin Kim, et al.
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