1.Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time

作　　者：Allah Bakhsh , Young-Hwa Hwang ;Seon-Tea Joo

出　　处：Foods. 2019 ;8(11):1-8.doi:10.3390/foods8110571

出版社：MDPI Publishing

文章 ID：242011467

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2.Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

作　　者：Young-Hwa Hwang , , Ishamri Ismail ;Seon-Tea Joo

出　　处：Foods. 2020 ;9(3).doi:10.3390/foods9030251

出版社：MDPI Publishing

文章 ID：243649311

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3.A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

作　　者：Allah Bakhsh ;Se-Jin Lee ;Eun-Yeong Lee 等

出　　处：Foods. 2021 ;10(3):560.doi:10.3390/foods10030560

出版社：MDPI Publishing

文章 ID：259501736

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4.Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

作　　者：Allah Bakhsh ;Se-Jin Lee ;Eun-Yeong Lee 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112811

出版社：MDPI Publishing

文章 ID：1036370282

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5.Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

作　　者：Allah Bakhsh ;Eun-Yeong Lee ;Chris Major Ncho 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091242

出版社：MDPI Publishing

文章 ID：1037513430

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