Allah Bakhsh

Assistant Professor
Atta-Ur-Rahman School of Applied Biosciences
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About

Dr. Allah Bakhsh is working as Assistant Professor in the Atta-Ur-Rahman School of Applied Biosciences . Dr. Allah Bakhsh has a PhD in Meat Science & Technology . Dr. Allah Bakhsh has published 27 research articles & conference papers having a citation count of 751 , carried out 0 projects and filed 0 intellectual property.

Research Tags

Research Projects

0

Industry Projects

0

Amount Granted

0.0 M

Publications

27

Citations

751

Intellectual Property

0
Publication Types
Project Types
Publications by Year
Projects by Year

Education

PhD Meat Science & Technology 2019- 2022
Gyeongsang National University , Korea
MS Meat Science & Technology 2017- 2019
Gyeongsang National University , Korea
B.Sc (Hon) Vet and animal science 2005- 2011
Sindh Agricultural University , Pakistan

Experience

Assistant Professor 2024- Present
Atta-Ur-Rahman School of Applied Biosciences , NUST
Assistant Professor 2024- 2024
Atta-Ur-Rahman School of Applied Biosciences , NUST
Postdoc 2022- 2024
Sejong University Seoul Korea , South KOREA, seoul s ,

Awards

Memberships

No project records found for this faculty member
21
Research Articles
0
Conference Proceedings
0
Books
0
Book Chapters
0
Editorial Activities
Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties 2024
Allah Bakhsh
YE
Yewon Son (Sejong University)
BO
Bosung Kim (Sejong University)
SU
Sungkwon Park (Sejong University)
JO
Joonghyoun Chin (Sejong University)
Journal: Journal of Agriculture and Food Research, Volume 15, Article Number 100915
Impact Factor: 4.800 Citations: 4 Quartile: 1
SDG 2 SDG 3 SDG 11
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat 2017
YO
Young-Hwa Hwang (Gyeongsang National University)
SU
Sung-Hyun Joo (Gyeongsang National University)
Allah Bakhsh
IS
Ishamri Ismail (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Korean Journal for Food Science of Animal Resources, Volume 37(6), Pages 948-954
Impact Factor: 1.033 Citations: 19 Quartile: 3
SDG 2 SDG 3
Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats 2018
YO
Young-Hwa Hwang (Gyeongsang National University)
Allah Bakhsh
IS
Ishamri Ismail (Gyeongsang National University)
JU
Jung-Gyu Lee (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Korean Journal for Food Science of Animal Resources, Volume 38(5), Pages 1092-1100
Impact Factor: 1.145 Citations: 21 Quartile: 3
SDG 2 SDG 3
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning 2018
Allah Bakhsh
IS
Ishamri Ismail (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
JU
Jung-Gyu Lee (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Korean Journal for Food Science of Animal Resources, Volume 38(6), Pages 1286-1293
Impact Factor: 1.145 Citations: 12 Quartile: 3
SDG 2 SDG 3
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality 2019
IS
Ishamri Ismail (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
Allah Bakhsh
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Asian-Australasian Journal of Animal Sciences, Volume 32(2), Pages 282-289
Impact Factor: 1.664 Citations: 37 Quartile: 2
SDG 2 SDG 3
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat 2019
YO
Young-Hwa Hwang (Gyeongsang National University)
Allah Bakhsh
JU
Jung-Gyu Lee (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Food Science of Animal Resources, Volume 39(6), Pages 988~999
Impact Factor: N/A Citations: 28 Quartile: N/A
SDG 2 SDG 3
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time 2019
Allah Bakhsh
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Foods, Volume 8(11), Article Number 571
Impact Factor: 4.092 Citations: 29 Quartile: 1
SDG 2
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage 2019
NA
Nahar Sabikun (Gyeongsang National University)
Allah Bakhsh
IS
Ishamri Ismail (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
M.
M. Shafiur Rahman (State University of Bangladesh)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Journal of Food Science and Technology, Volume 56, Pages 4809-4816
Impact Factor: 1.946 Citations: 32 Quartile: 3
SDG 1 SDG 2
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash 2021
NA
Nahar Sabikun (Gyeongsang National University)
Allah Bakhsh
M.
M. Shafiur Rahman (State University of Bangladesh)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Food Chemistry, Volume 343, Article Number 128499
Impact Factor: 9.231 Citations: 66 Quartile: 1
SDG 2 SDG 3
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration 2021
Allah Bakhsh
SE
Se-Jin Lee (Gyeongsang National University)
EU
Eun-Yeong Lee (Gyeongsang National University)
NA
Nahar Sabikun (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Foods, Volume 10(3), Article Number 560
Impact Factor: 5.561 Citations: 126 Quartile: 1
SDG 2 SDG 3
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork 2021
Allah Bakhsh
SE
Se-Jin Lee (Gyeongsang National University)
EU
Eun-Yeong Lee (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Food Science of Animal Resources, Volume 41(6), Pages 983-996
Impact Factor: 3.135 Citations: 68 Quartile: 3
SDG 2 SDG 3
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System 2021
Allah Bakhsh
SE
Se-Jin Lee (Gyeongsang National University)
EU
Eun-Yeong Lee (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Foods , Volume 10(11), Article Number 2811
Impact Factor: 5.561 Citations: 38 Quartile: 1
SDG 2
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles 2022
SE
Seon-Tea Joo (Gyeongsang National University)
JU
Jung-Suk Choi (Chungbuk National University)
SU
Sun-Jin Hur (Chung-Ang University)
GA
Gap-Don Kim (Seoul National University)
CH
Chan-Jin Kim (Gyeongsang National University)
EU
Eun-Yeong Lee (Gyeongsang National University)
Allah Bakhsh
YO
Young-Hwa Hwang (Gyeongsang National University)
Journal: Food Science of Animal Resources, Volume 42(1), Pages 175-185
Impact Factor: 3.000 Citations: 58 Quartile: 3
SDG 2 SDG 3
In ovo feeding of vitamins in broilers: A comprehensive meta-analysis of hatchability and growth performance 2024
CH
Chris Major Ncho (Gyeongsang National University)
Allah Bakhsh
AK
Akshat Goel (Gyeongsang National University)
Journal: Journal of Animal Physiology and Animal Nutrition, Volume 108, Issue 1, Pages 215-225
Impact Factor: 2.200 Citations: 1 Quartile: 1
SDG 2 SDG 13
Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties 2022
Allah Bakhsh
EU
Eun-Yeong Lee (Gyeongsang National University)
AM
Amr M. Bakry (Gyeongsang National University)
DH
Dhanushka Rathnayake (Gyeongsang National University)
YU
Yu-Min Son (Gyeongsang National University)
SE
Seon-Won Kim (Gyeongsang National University)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: LWT Food Science and Technology, Volume 171, Article Number 114095
Impact Factor: 6.000 Citations: 21 Quartile: 1
SDG 2 SDG 13
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels 2021
NA
Nahar Sabikun (Gyeongsang National University)
Allah Bakhsh
M.
M. Shafiur Rahman (State University of Bangladesh)
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Journal of Food Science and Technology, Volume 58, Pages 2783-2791
Impact Factor: 3.117 Citations: 10 Quartile: 3
SDG 2 SDG 4
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments 2023
Allah Bakhsh
CH
Changjun Cho (Sejong University)
KE
Kei Anne Baritugoa (Sejong University)
BO
Bosung Kima (Sejong University)
QA
Qamar Ullah (Livestock and Dairy Development Department)
AT
Attaur Rahmanc (Chinese University of Hong Kong)
SU
Sungkwon Park (Sejong University)
Journal: International Journal of Food Properties, Volume 26, Issue 1, Pages 1546-1565
Impact Factor: 3.100 Citations: 10 Quartile: 2
SDG 2 SDG 13
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients 2023
Allah Bakhsh
JU
Juhee Park (Sejong University)
KE
Kei Anne Baritugo (Sejong University)
BO
Bosung Kim (Sejong University)
SU
Sung Sil Moon (Healthy Food Technology)
AT
Attaur Rahman (Chinese University of Hong Kong)
SU
Sungkwon Park (Sejong University)
Journal: Frontiers in Nutrition, Volume 10, Article Number 1110613
Impact Factor: 4.000 Citations: 12 Quartile: 2
SDG 2 SDG 3
Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color 2023
Allah Bakhsh
CH
Changjun Cho (Sejong University)
KE
Kei Anne Baritugo (Sejong University)
BO
Bosung Kim (Sejong University)
QA
Qamar Ullah (Livestock and Dairy Development Department)
AT
Attaur Rahman (Chinese University of Hong Kong)
SU
Sungkwon Park (Sejong University)
Journal: Foods, Volume 12(6), Article Number 1281
Impact Factor: 4.700 Citations: 8 Quartile: 1
SDG 2 SDG 3
Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat 2023
CH
Chan-Jin Kim (Gyeongsang National University)
SO
So-Hee Kim (Gyeongsang National University)
EU
Eun-Yeong Lee (Gyeongsang National University)
YU
Yu-Min Son (Gyeongsang National University)
Allah Bakhsh
YO
Young-Hwa Hwang (Gyeongsang National University)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Food Chemistry Advances, Volume 2, Article Number 100307
Impact Factor: N/A Citations: 11 Quartile: N/A
SDG 2 SDG 13
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle 2023
EU
Eun Yeong Lee (Gyeongsang National University)
DH
Dhanushka Rathnayake (Gyeongsang National University)
YU
Yu Min Son (Gyeongsang National University)
Allah Bakhsh
YO
Young Hwa Hwang (Gyeongsang National University)
JE
Jeong Keun Seo (Deep Plant Pvt Ltd)
CH
Chul Beom Kim (Deep Plant Pvt Ltd)
SE
Seon-Tea Joo (Gyeongsang National University)
Journal: Food Science of Animal Resources, Volume 43(1), Pages 85-100
Impact Factor: 4.200 Citations: 15 Quartile: 2
SDG 2 SDG 3
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0
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0
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0
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