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ishamri ismail
ishamri ismail
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Cited by
Year
Meat analog as future food: A review
I Ismail, YH Hwang, ST Joo
Journal of animal science and technology 62 (2), 111, 2020
2642020
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
992017
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
812020
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
572012
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
542010
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
502019
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
392019
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
372012
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
322020
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
282019
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
282010
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
252016
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
242018
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
232018
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
222019
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
172022
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
162018
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
152018
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
152017
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
122019
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