1. Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging. Issue 9 (20th August 2022) Authors: Tuell, Jacob R.; Nondorf, Mariah J.; Abdelhaseib, Maha; Setyabrata, Derico; Barker, Samantha; Legako, Jerrad F.; Kim, Yuan H. Brad Journal: Journal of food science Issue: Volume 87:Issue 9(2022) Page Start: 3781 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations. Issue 12 (2nd November 2017) Authors: Kim, Hyun‐Wook; Setyabrata, Derico; Lee, YongJae; Jones, Owen G.; Kim, Yuan H. Brad Journal: Journal of food science Issue: Volume 82:Issue 12(2017) Page Start: 2787 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. (May 2018) Authors: Kim, Hyun-Wook; Kim, Ji-Han; Seo, Jin-Kyu; Setyabrata, Derico; Kim, Yuan H. Brad Journal: Meat science Issue: Volume 139(2018) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. (January 2021) Authors: Setyabrata, Derico; Cooper, Bruce R.; Sobreira, Tiago J.P.; Legako, Jerrad F.; Martini, Silvana; Kim, Yuan H. Brad Journal: Food research international Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient. (March 2021) Authors: Xue, Siwen; Setyabrata, Derico; Bonham, Connie C.; Kim, Yuan H. Brad Journal: Meat science Issue: Volume 173(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles. (May 2019) Authors: Setyabrata, Derico; Kim, Yuan H. Brad Journal: Meat science Issue: Volume 151(2019) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages. (December 2016) Authors: Kim, Hyun-Wook; Setyabrata, Derico; Lee, Yong Jae; Jones, Owen G.; Kim, Yuan H. Brad Journal: Innovative food science & emerging technologies Issue: Volume 38:Part A(2016) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis. (31st March 2022) Authors: Tuell, Jacob R; Nondorf, Mariah J; Abdelhaseib, Maha; Setyabrata, Derico; Kim, Yuan H Brad Journal: Journal of animal science Issue: Volume 100:Number 3(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. (October 2018) Authors: Kim, Yuan H. Brad; Ma, Danyi; Setyabrata, Derico; Farouk, Mustafa M.; Lonergan, Steven M.; Huff-Lonergan, Elisabeth; Hunt, Melvin C. Journal: Meat science Issue: Volume 144(2018) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗