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Meat Science|February 3, 2019
Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef musclesDerico Setyabrata, Yuan H Brad KimMeat Science|December 15, 2020
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredientSiwen Xue, Derico Setyabrata, Connie C Bonham, et al.Foods (Basel, Switzerland)|October 23, 2021
Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork LoinsDerico Setyabrata, Anna D Wagner, Bruce R Cooper, et al.Korean Journal for Food Science of Animal Resources|July 20, 2016
Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail DisplayHyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, et al.Korean Journal for Food Science of Animal Resources|May 29, 2018
Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat LevelsHyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, et al.Journal of Food Science|November 3, 2017
Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various FormulationsHyun-Wook Kim, Derico Setyabrata, YongJae Lee, et al.Journal of Animal Science|March 31, 2022
Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysisJacob R Tuell, Mariah J Nondorf, Maha Abdelhaseib, et al.Foods (Basel, Switzerland)|June 12, 2026
Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef FormulationsPeyton S Arnold, Cameron C Catrett, Palika Dias-Morse, et al.Meat Science|February 11, 2018
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun-Wook Kim, Ji-Han Kim, Jin-Kyu Seo, et al.Food Chemistry: X|April 7, 2023
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef musclesDerico Setyabrata, Danyi Ma, Shaojun Xie, et al.Pageof 2