| Meat analog as future food: A review I Ismail, YH Hwang, ST Joo Journal of animal science and technology 62 (2), 111, 2020 | 275 | 2020 |
| Poultry meat quality in relation to muscle growth and muscle fiber characteristics I Ismail, ST Joo Korean journal for food science of animal resources 37 (6), 873, 2017 | 105 | 2017 |
| Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system I Ismail, YH Hwang, ST Joo Food chemistry 320, 126656, 2020 | 80 | 2020 |
| The rate and risk factors for anemia among pregnant mothers in Jerteh Terengganu, Malaysia NH Nik Rosmawati, S Mohd Nazri, I Mohd Ismail J Community Med Health Educ 2 (150), 2161-0711.1000150, 2012 | 56 | 2012 |
| Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus I Ismail, YH Hwang, ST Joo Meat science 157, 107882, 2019 | 54 | 2019 |
| Effects of washing on the functional properties of duck meat I Ismail, N Huda, F Ariffin, N Ismail International Journal of Poultry Science 9 (6), 556-561, 2010 | 52 | 2010 |
| 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 | 40 | 2019 |
| Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia K Kerian International Food Research Journal 19 (3), 815-821, 2012 | 37 | 2012 |
| Identification of umami taste in sous-vide beef by chemical analyses, equivalent umami concentration, and electronic tongue system YH Hwang, I Ismail, ST Joo Foods 9 (3), 251, 2020 | 33 | 2020 |
| Effect of different temperature and time combinations on quality characteristics of sous-vide cooked goat gluteus medius and biceps femoris I Ismail, YH Hwang, ST Joo Food and bioprocess technology 12, 1000-1009, 2019 | 29 | 2019 |
| Physicochemical properties of Malaysian commercial chicken sausages N Huda, LH Wei, ATL Jean, I Ismail International Journal of Poultry Science 9 (10), 954-958, 2010 | 29 | 2010 |
| Effect of different drying conditions on proximate compositions of red-and yellow-fleshed watermelon rind powders LH Ho, MA Suhaimi, I Ismail, KA Mustafa Journal of Agrobiotechnology 7, 1-12, 2016 | 26 | 2016 |
| Comparison of meat quality characteristics of wet-and dry-aging pork belly and shoulder blade YH Hwang, N Sabikun, I Ismail, ST Joo Korean journal for food science of animal resources 38 (5), 950, 2018 | 24 | 2018 |
| 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 |
| 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 | 22 | 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 | 17 | 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 |
| The relationship between muscle fiber composition and pork taste-traits assessed by electronic tongue system YH Hwang, I Ismail, ST Joo Korean journal for food science of animal resources 38 (6), 1305, 2018 | 15 | 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 |
| Changes in sensory compounds during dry aging of pork cuts YH Hwang, N Sabikun, I Ismail, ST Joo Food science of animal resources 39 (3), 379, 2019 | 12 | 2019 |
