| Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages HW Kim, D Setyabrata, YJ Lee, OG Jones, YHB Kim Innovative Food Science & Emerging Technologies 38, 116-123, 2016 | 204 | 2016 |
| Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies YHB Kim, D Ma, D Setyabrata, MM Farouk, SM Lonergan, ... Meat Science 144, 74-90, 2018 | 173 | 2018 |
| Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins HW Kim, JH Kim, JK Seo, D Setyabrata, YHB Kim Meat science 139, 162-170, 2018 | 103 | 2018 |
| Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations HW Kim, D Setyabrata, YJ Lee, OG Jones, YHB Kim Journal of food science 82 (12), 2787-2793, 2017 | 97 | 2017 |
| Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles D Setyabrata, YHB Kim Meat Science 151, 64-74, 2019 | 73 | 2019 |
| Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach D Setyabrata, BR Cooper, TJP Sobreira, JF Legako, S Martini, YHB Kim Food Research International 139, 109969, 2021 | 45 | 2021 |
| Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient S Xue, D Setyabrata, CC Bonham, YHB Kim Meat Science 173, 108403, 2021 | 18 | 2021 |
| Characterizing the flavor precursors and liberation mechanisms of various dry-aging methods in cull beef loins using metabolomics and microbiome approaches D Setyabrata, K Vierck, TR Sheets, JF Legako, BR Cooper, TA Johnson, ... Metabolites 12 (6), 472, 2022 | 16 | 2022 |
| Callipyge genotypic effects on meat quality attributes and oxidation stability of ovine M. longissimus M Penick, HW Kim, D Setyabrata, JN Waddell, CA Bidwell, YHB Kim Small ruminant research 146, 5-12, 2017 | 12 | 2017 |
| Rapid discoloration of aged beef muscles after short-term/extreme temperature abuse during retail display HW Kim, D Setyabrata, YS Choi, YHB Kim Korean journal for food science of animal resources 36 (3), 343, 2016 | 9 | 2016 |
| The effect of aging/freezing sequence and freezing rate on quality attributes of beef loins (M. longissimus lumborum) D Setyabrata, JR Tuell, B Kim, YHB Kim Meat and Muscle Biology 3 (1), 2019 | 6 | 2019 |
| Metabolomics profiling of meat exudate to understand the impact of postmortem aging on oxidative stability of beef muscles D Setyabrata, D Ma, BR Cooper, TJ Sobreira, YHB Kim Proceedings of the ICoMST-Proceedings, Melbourne, Australia, Melbourne …, 2018 | 6 | 2018 |
| Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles D Setyabrata, D Ma, S Xie, J Thimmapuram, BR Cooper, UK Aryal, ... Food Chemistry: X 18, 100660, 2023 | 5 | 2023 |
| Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis JR Tuell, MJ Nondorf, M Abdelhaseib, D Setyabrata, YHB Kim Journal of Animal Science 100 (3), skac062, 2022 | 5 | 2022 |
| Impact of various dry-aging methods on meat quality and palatability attributes of beef loins (M. longissimus lumborum) from cull cow D Setyabrata, S Xue, K Vierck, J Legako, P Ebner, S Zuelly, YHB Kim Meat and Muscle Biology 6 (1), 2022 | 5 | 2022 |
| Effect of dry-aging on quality and palatability attributes and flavor-related metabolites of pork loins D Setyabrata, AD Wagner, BR Cooper, YHB Kim Foods 10 (10), 2503, 2021 | 5 | 2021 |
| Impacts of various dry-aging methods on meat quality and palatability attributes of beef loins from cull cow D Setyabrata, S Xue, T Cramer, K Vierck, JF Legako, YHB Kim Meat and Muscle Biology 3 (2), 2019 | 5 | 2019 |
| Efficacy of alkali-treated sugarcane fiber for improving physicochemical and textural properties of meat emulsions with different fat levels HW Kim, D Setyabrata, YJ Lee, YHB Kim Korean journal for food science of animal resources 38 (2), 315, 2018 | 5 | 2018 |
| Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined … JR Tuell, MJ Nondorf, M Abdelhaseib, D Setyabrata, S Barker, JF Legako, ... Journal of food science 87 (9), 3781-3796, 2022 | 3 | 2022 |
| Efficacy of Beef Crust from Dry-Aged Beef Loins as Novel Functional Ingredient S Xue, D Setyabrata, M Han, X Xu, YHB Kim Meat and Muscle Biology 3 (2), 2019 | 1 | 2019 |
