Nahar Sabikun

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 et al. · Foods · 2021 · 152 citations · Full text

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 et al. · Food Chemistry · 2020 · 72 citations

Food Chemistry, Chicken Nuggets, Health Sciences +10

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

Nahar Sabikun, Allah Bakhsh, Ishamri Ismail et al. · Journal of Food Science and Technology · 2019 · 30 citations · Full text

Animal Physiology, Post-rigor Frozen, Muscle Function +12

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail et al. · Korean Journal for Food Science of Animal Resources · 2018 · 27 citations · Full text

Nutrition, Food Analysis, Meat Quality +21

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail et al. · Food Science of Animal Resources · 2019 · 23 citations · Full text

Nutrition, Flavoromics, Food Analysis +21