| A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration A Bakhsh, SJ Lee, EY Lee, N Sabikun, YH Hwang, ST Joo Foods 10 (3), 560, 2021 | 99 | 2021 |
| Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash N Sabikun, A Bakhsh, MS Rahman, YH Hwang, ST Joo Food Chemistry 343, 128499, 2021 | 58 | 2021 |
| A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles ST Joo, JS Choi, SJ Hur, GD Kim, CJ Kim, EY Lee, A Bakhsh, YH Hwang Food science of animal resources 42 (1), 175, 2022 | 44 | 2022 |
| Traditional Plant-based Meat Alternatives, Current, and Future Perspective: a Review Allah Bakhsh1·Se-Jin Lee1·Eun-Yeong Lee1·Young-Hwa Hwang2 and Seon-Tea Joo1,2 Journal of Agriculture & Life Science 55 (1), 1-10, 2021 | 44* | 2021 |
| The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality I Ismail, YH Hwang, A Bakhsh, ST Joo Asian-Australasian journal of animal sciences 32 (2), 282, 2019 | 43 | 2019 |
| Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork A Bakhsh, SJ Lee, EY Lee, YH Hwang, ST Joo Food science of animal resources 41 (6), 983, 2021 | 39 | 2021 |
| Characteristics of beef patties substituted by different levels of textured vegetable protein and taste traits assessed by electronic tongue system A Bakhsh, SJ Lee, EY Lee, YH Hwang, ST Joo Foods 10 (11), 2811, 2021 | 28 | 2021 |
| Quality characteristics of meat analogs through the incorporation of textured vegetable protein: A systematic review A Bakhsh, EY Lee, CM Ncho, CJ Kim, YM Son, YH Hwang, ST Joo Foods 11 (9), 1242, 2022 | 23 | 2022 |
| Changes in physicochemical characteristics and oxidative stability of pre-and post-rigor frozen chicken muscles during cold storage N Sabikun, A Bakhsh, I Ismail, YH Hwang, MS Rahman, ST Joo Journal of food science and technology 56, 4809-4816, 2019 | 23 | 2019 |
| Effects of intensive alfalfa feeding on meat quality and fatty acid profile of Korean native black goats YH Hwang, A Bakhsh, I Ismail, JG Lee, ST Joo Korean journal for food science of animal resources 38 (5), 1092, 2018 | 23 | 2018 |
| Differences in muscle fiber characteristics and meat quality by muscle type and age of Korean native black goat YH Hwang, A Bakhsh, JG Lee, ST Joo Food science of animal resources 39 (6), 988, 2019 | 22 | 2019 |
| Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties A Bakhsh, EY Lee, AM Bakry, D Rathnayake, YM Son, SW Kim, ... LWT 171, 114095, 2022 | 21 | 2022 |
| Effect of slaughter age on muscle fiber composition, intramuscular connective tissue, and tenderness of goat meat during post-mortem time A Bakhsh, YH Hwang, ST Joo Foods 8 (11), 571, 2019 | 21 | 2019 |
| Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times I Ismail, YH Hwang, A Bakhsh, SJ Lee, EY Lee, CJ Kim, ST Joo Meat Science 188, 108787, 2022 | 18 | 2022 |
| Comparison of blood loss and meat quality characteristics in Korean black goat subjected to head-only electrical stunning or without stunning A Bakhsh, I Ismail, YH Hwang, JG Lee, ST Joo Korean journal for food science of animal resources 38 (6), 1286, 2018 | 16 | 2018 |
| Muscle fiber characteristics and fatty acid compositions of the four major muscles in Korean native black goat YH Hwang, SH Joo, A Bakhsh, I Ismail, ST Joo Korean journal for food science of animal resources 37 (6), 948, 2017 | 15 | 2017 |
| Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels N Sabikun, A Bakhsh, MS Rahman, YH Hwang, ST Joo Journal of food science and technology 58, 2783-2791, 2021 | 11 | 2021 |
| Effect of novel high-intensity ultrasound technique on physio-chemical, sensory attributes, and microstructure of bovine semitendinosus muscle EY Lee, D Rathnayake, YM Son, A Bakhsh, YH Hwang, JK Seo, CB Kim, ... Food Science of Animal Resources 43 (1), 85, 2023 | 7 | 2023 |
| Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments A Bakhsh, C Cho, KA Baritugo, B Kim, Q Ullah, A Rahman, S Park International Journal of Food Properties 26 (1), 1546-1565, 2023 | 6 | 2023 |
| Production and analytical aspects of natural pigments to enhance alternative meat product color A Bakhsh, C Cho, KA Baritugo, B Kim, Q Ullah, A Rahman, S Park Foods 12 (6), 1281, 2023 | 4 | 2023 |
