| Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins YHB Kim, R Kemp, LM Samuelsson Meat science 111, 168-176, 2016 | 316 | 2016 |
| High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization YH Kim, E Huff-Lonergan, JG Sebranek, SM Lonergan Meat Science 85 (4), 759-767, 2010 | 310 | 2010 |
| Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review YHB Kim, RD Warner, K Rosenvold Animal production science 54 (4), 375-395, 2014 | 287 | 2014 |
| 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 | 223 | 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 | 193 | 2018 |
| Mechanism for lactate-color stabilization in injection-enhanced beef YH Kim, MC Hunt, RA Mancini, M Seyfert, TM Loughin, DH Kropf, ... Journal of agricultural and food chemistry 54 (20), 7856-7862, 2006 | 171 | 2006 |
| Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins YHB Kim, C Liesse, R Kemp, P Balan Meat Science 110, 40-45, 2015 | 143 | 2015 |
| American Meat Science Association Guidelines for Meat Color Measurement DA King, MC Hunt, S Barbut, JR Claus, DP Cornforth, P Joseph, YHB Kim, ... Meat and Muscle Biology 6 (4), 12473, 1-81, 2023 | 119 | 2023 |
| Dry-aging improves meat quality attributes of grass-fed beef loins J Berger, YHB Kim, JF Legako, S Martini, J Lee, P Ebner, SMS Zuelly Meat Science 145, 285-291, 2018 | 119 | 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 | 117 | 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 | 109 | 2017 |
| Effect of ageing prior to freezing on colour stability of ovine longissimus muscle YHB Kim, M Frandsen, K Rosenvold Meat Science 88 (3), 332-337, 2011 | 106 | 2011 |
| Metabolomics profiling to determine the effect of postmortem aging on color and lipid oxidative stabilities of different bovine muscles D Ma, YHB Kim, B Cooper, JH Oh, H Chun, JH Choe, JP Schoonmaker, ... Journal of Agricultural and Food Chemistry 65 (31), 6708-6716, 2017 | 105 | 2017 |
| Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress TA Cramer, HW Kim, Y Chao, W Wang, HW Cheng, YHB Kim Poultry science 97 (9), 3358-3368, 2018 | 95 | 2018 |
| Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins YHB Kim, B Meyers, HW Kim, AM Liceaga, RP Lemenager Meat Science 123, 57-63, 2017 | 93 | 2017 |
| Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles YH Kim, JT Keeton, SB Smith, LR Berghman, JW Savell Meat Science 83 (3), 376-382, 2009 | 85 | 2009 |
| 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 | 82 | 2019 |
| Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products E Nguyen, O Jones, YHB Kim, F San Martin-Gonzalez, AM Liceaga Fisheries science 83, 317-331, 2017 | 81 | 2017 |
| Effects of probiotics feeding on meat quality of chicken breast during postmortem storage HW Kim, FF Yan, JY Hu, HW Cheng, YHB Kim Poultry science 95 (6), 1457-1464, 2016 | 78 | 2016 |
| A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat AK Subbaraj, YHB Kim, K Fraser, MM Farouk Meat science 117, 163-172, 2016 | 74 | 2016 |
