Umami Characteristics and Taste Improvement Mechanism of Meat
2024 · Food Science of Animal Resources · 31 citations
https://doi.org/10.5851/kosfa.2024.e29
M
Md Jakir Hossain
IIT@MIT(US)
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11
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11
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Md Jakir Hossain is an academic researcher from IIT@MIT. The author has contributed to research in topics: Meat and Animal Product Quality & Agriculture Sustainability and Environmental Impact & Biochemical Analysis and Sensing Techniques. The author has an h-index of 11, co-authored 22 publications.
ORCID: 0009-0008-7663-9202Papers by this author
worksModern Concepts of Restructured Meat Production and Market Opportunities
2024 · Food Science of Animal Resources · 28 citations
https://doi.org/10.5851/kosfa.2024.e18
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
2024 · Food Science of Animal Resources · 16 citations
https://doi.org/10.5851/kosfa.2024.e105
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
2024 · Food Science of Animal Resources · 11 citations
https://doi.org/10.5851/kosfa.2024.e26
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
2024 · Food Science of Animal Resources · 9 citations
https://doi.org/10.5851/kosfa.2024.e43
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty
2024 · Food Science of Animal Resources · 6 citations
https://doi.org/10.5851/kosfa.2024.e60
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