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Browsing by Kim, Yuan H. BradAuthor

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Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processesopen access

Tuell, Jacob R.; Kim, Hyun-Wook; Zhang, Jiaying; Guedes, Juliana; Seo, Jin-Kyu; Schoonmaker, Jon P.; Kim, Yuan H. Brad

ArticleIssue Date2021CitationFood Chemistry, v.343PublisherElsevier BV
SCOPUS
Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Pattiesopen access

Kim, Jihan; Seo, Jin-Kyu; Kim, Hyun-Wook; Kim, Yuan H. Brad

ArticleIssue Date2023CitationMeat and Muscle Biology, v.7, no.1PublisherIowa State University Digital Press
SCIESCOPUS
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

Tuell, Jacob R.; Seo, Jin-Kyu; Kim, Yuan H. Brad

ArticleIssue Date2020CitationMeat Science, v.170PublisherElsevier BV
SCISCIESCOPUS
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Kim, Hyun-Wook; Kim, Ji-Han; Seo, Jin-Kyu; Setyabrata, Derico; Kim, Yuan H. Brad

ArticleIssue Date2018CitationMEAT SCIENCE, v.139, pp 162 - 170PublisherELSEVIER SCI LTD
SCIESCOPUS
Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (<i>M. Pectoralis major</i>) Musclesopen access

Tuell, Jacob R.; Park, Jun-Young; Wang, Weichao; Cooper, Bruce; Sobreira, Tiago; Cheng, Heng-Wei; Kim, Yuan H. Brad

ArticleIssue Date2020CitationFoods, v.9, no.2PublisherMDPI AG
SCIESCOPUSKCI
Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

Kim, Hyun-Wook; Setyabrata, Derico; Lee, Yong-Jae; Kim, Yuan H. Brad

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.2, pp 315 - 324PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiodsopen access

Tuell, Jacob R.; Park, Jun-Young; Wang, Weichao; Cheng, Heng-Wei; Kim, Yuan H. Brad

ArticleIssue Date2020CitationPoultry Science, v.99, no.7, pp 3761 - 3768PublisherPoultry Science Association Inc.
SCIESCOPUSKCI
New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutesopen access

Lee, Yongjae; Kim, Hyun-Wook; Kim, Yuan H. Brad

ArticleIssue Date2018CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.2, pp 461 - 466PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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