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
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun‐Wook Kim, Yuan H. Brad Kim, Ji‐Han Kim 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
Apigetrin Promotes TNFα-Induced Apoptosis, Necroptosis, G2/M Phase Cell Cycle Arrest, and ROS Generation through Inhibition of NF-κB Pathway in Hep3B Liver Cancer CellsPritam Bhagwan Bhosale, Gon Sup Kim, Jeong‐Doo Heo et al.|Cells|2022Cited by 49
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel PropertiesSin-Woo Noh, Hyun‐Wook Kim|Food Science of Animal Resources|2019Cited by 20