Effect of ultrasound application on amino acid composition and amino peptides in relation to umami taste during aging, May 19-21, 2022
An assessment of physicochemical traits, umami intensity, and sensory characteristics of Hanwoo beef during wet aging, May 29-31, 2024, Daejeon, Korea
Journalreviews
International Journal of Molecular Science-MDPI
Food Science and Biotechnology-Springer Process-MDPI
Researchexpertise
Physicochemical Analysis
Umami Intensity Evaluation
Sensory Evaluation
Statistical Data Analysis
Research Methodology
Publication & Presentation
Laboratoryskills
UV-Vis spectroscopy (Shimadzu)
HPLC (Agilent, Shimadzu, Waters, and Software: Empower, Lab solution, Chmestation)
GC (Agilent, Chmestation)
FT-IR and Karl Fisher
Centrifuge Machine
Melting Point Apparatus
Viscometer and Moisture Analyzer
PH and Conductivity Meter
Automatic Polarimeter
Texture analyzer Machine (Model 3343, Instron, Norwood, MA, USA)
Personal Information
Passport Number: No. EH 0291520
Date of Birth: 07/05/1989
Nationality: Bangladeshi
Awards
Best Poster Presentation Award, 2024, 56th International Conference of the Korean Society for Food Science of Animal Resources, Daejeon, South Korea
Publications
Refereed articles, An assessment of physicochemical traits, umami intensity, and sensory characteristics of Hanwoo beef during wet aging, Food Science of Animal Resources, Submitted under review
Refereed articles, Umami Characteristics and Taste Improvement Mechanism of Meat, Food Science of Animal Resources, 05/2024, 44, 3, 515, Hossain MJ, Alam AN, Lee EY, Hwang YH, Joo ST
Refereed articles, The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations, Food Science of Animal Resources, 07/2024, 44, 4, 899, Son YM, Lee EY, Alam AN, Samad A, Hossain MJ, Hwang YH, Seo JK, Kim CB, Choi JH, Joo ST
Refereed articles, Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat, Food Science of Animal Resources, 2024, Alam AM, Hossain MJ, Lee EY, Kim SH, Hwang YH, Joo ST
Refereed articles, Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects, Foods, 2024, 13, 1, 108, Kumari S, Alam AN, Hossain MJ, Lee EY, Hwang YH