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Journal of Animal Science and Technology|April 16, 2020
Meat analog as future food: a reviewIshamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Foods (Basel, Switzerland)|March 1, 2020
Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue SystemYoung-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo
Food Science of Animal Resources|March 19, 2019
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and GoatIshamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Food Chemistry|April 1, 2020
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue systemIshamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Korean Journal for Food Science of Animal Resources|January 25, 2019
The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue SystemYoung-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo
Meat Science|July 12, 2019
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosusIshamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Korean Journal for Food Science of Animal Resources|November 28, 2018
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder BladeYoung-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, et al.
Asian-Australasian Journal of Animal Sciences|September 14, 2018
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat qualityIshamri Ismail, Young-Hwa Hwang, Allah Bakhsh, et al.
Food Science of Animal Resources|July 16, 2019
Changes in Sensory Compounds during Dry Aging of Pork CutsYoung-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, et al.
Korean Journal for Food Science of Animal Resources|May 5, 2018
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black GoatYoung-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, et al.
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