Allah Bakhsh - Concepedia

Author

Allah Bakhsh

Gyeongsang National University ORCID

Also Known As

A. BAKHSH, A. Bakhsh, Allah Bakhsh

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Gyeongsang National University Sejong University Chinese University of Hong Kong Government of Khyber Pakhtunkhwa State University of Bangladesh

About

Allah Bakhsh is an author at Gyeongsang National University specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	238
2	Engineering	4	4	154
3	Natural Sciences	1	1	13
4	Social Sciences	1	1	78
5	Biology	1	1	13

Allah Bakhsh

Publications

864

Citations

H-Index

Page 1

	Year	Citations
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
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
SPATIO-TEMPORAL ANALYSIS OF YIELD VARIABILITY FOR A CORN-SOYBEAN FIELD IN IOWA Allah Bakhsh, D. B. Jaynes, T. S. Colvin, Transactions of the ASAE Precision AgricultureEngineeringGeomorphologyLand UseCropping System	2000	78
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
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Foods	2021	46
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo Foods	2019	43
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Asian-Australasian Journal of Animal Sciences	2018	36
Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties Allah Bakhsh, Eun-Yeong Lee, Amr M. Bakry, LWT NutritionEngineeringFlavoromicsFood AnalysisAgricultural Economics	2022	33
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat Young-Hwa Hwang, Allah Bakhsh, Jung‐Gyu Lee, Food Science of Animal Resources	2019	31

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