Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausagesHyun‐Wook Kim, Yuan H. Brad Kim, Derico Setyabrata et al.|Innovative Food Science & Emerging Technologies|2016Cited by 235
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategiesYuan H. Brad Kim, Melvin C. Hunt, Mustafa M. Farouk et al.|Meat Science|2018Cited by 192
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun‐Wook Kim, Yuan H. Brad Kim, Jin‐Kyu Seo et al.|Meat Science|2018Cited by 128
Effect of House Cricket ( <i>Acheta domesticus</i> ) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various FormulationsHyun‐Wook Kim, Yuan H. Brad Kim, Yongjae Lee et al.|Journal of Food Science|2017Cited by 112
Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef musclesDerico Setyabrata, Yuan H. Brad Kim|Meat Science|2019Cited by 88