Young-Hwa Hwang - Concepedia

Author

Young-Hwa Hwang

Gyeongsang National University ORCID

Also Known As

Hwang, Young-Hwa, Y.H. Hwang, YOUNG HWA HWANG, Young Hwa Hwang, Young-Hwa Hwang

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

Gyeongsang National University Sultan Zainal Abidin University

About

Young-Hwa Hwang is an author at Gyeongsang National University specializing in health sciences, meat science, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	17	1K
2	Medicine	6	6	232
3	Public Health	4	4	113
4	Engineering	3	3	98
5	Education	1	1	37

Young-Hwa Hwang

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers Young-Hwa Hwang, Gap‐Don Kim, Jin‐Yeon Jeong, Meat Science Animal PhysiologyAnimal PerformanceKinesiologyAnimal SciencePhysiology	2010	264
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Foods	2021	152
A Comparison of Meat Characteristics between Duck and Chicken Breast Md. Shawkat Ali, Geun-Ho Kang, Han‐Sul Yang, Asian-Australasian Journal of Animal Sciences	2007	124
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle Young-Hwa Hwang, Seon-Tea Joo Korean Journal for Food Science of Animal Resources	2017	122
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo Food Chemistry Electronic TongueTaste TraitsElectronic Tongue SystemFood AnalysisOhmic Heating	2020	114
Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage Jin‐Yeon Jeong, Sun Jin Hur, Han‐Sul Yang, Journal of Food Science Livestock ProductionMeat QualityOxidative StressMajor MusclesBioanalysis	2008	95
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Food Science of Animal Resources Food ChemistryNutritionMeat PackagingFood AnalysisPhysiology	2021	89
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles Seon-Tea Joo, Sun Jin Hur, Gap‐Don Kim, Food Science of Animal Resources	2022	80
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash Nahar Sabikun, Allah Bakhsh, M. Shafiur Rahman, Food Chemistry Food ChemistryChicken NuggetsHealth SciencesFood CompositionFood Analysis	2020	72
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky Han‐Sul Yang, Young-Hwa Hwang, Seon-Tea Joo, Meat Science Pork JerkyMicrobiological CharacteristicsMeat QualityFood QualityFood Safety	2009	69

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