Ismail Ishamri

8PUBLICATIONS
15CO-AUTHORS
Animal welfareFood chemistry and food sensory scienceGenetically modified animalsFood packaging, preservation and processingAnimal growth and development
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Publications (8)

|Jan 22, 2025
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.

Allah Bakhsh, Bosung Kim, Ismail Ishamri

|Dec 05, 2024
Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus.

Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi

|May 14, 2023
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda

|Apr 16, 2020
Meat analog as future food: a review.

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

|Jul 16, 2019
Changes in Sensory Compounds during Dry Aging of Pork Cuts.

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail

|Mar 19, 2019
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

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Frequent Collaborators

5 joint publications

Young-Hwa Hwang

5 joint publications

Seon-Tea Joo

2 joint publications

Allah Bakhsh

1 joint publications

Jung-Gyu Lee