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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 JooKorean 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 JooMeat Science|July 12, 2019
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosusIshamri Ismail, Young-Hwa Hwang, Seon-Tea JooJournal of Animal Science and Technology|April 16, 2020
Meat analog as future food: a reviewIshamri Ismail, Young-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|May 20, 2016
The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo SteerEun-Young Jung, Young-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|November 18, 2017
The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in <i>M. longissimus lumborum</i> of Hanwoo SteersSeon-Tea Joo, Sung-Hyun Joo, Young-Hwa HwangKorean Journal for Food Science of Animal Resources|September 26, 2017
Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of CarcassesKyu-Won Lee, Young-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|February 16, 2016
Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo CarcassesEun-Young Jung, Young-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|November 19, 2016
Health Implications of Beef Intramuscular Fat ConsumptionDeclan J Troy, Brijesh K Tiwari, Seon-Tea JooKorean 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.Pageof 10