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Food Research International (Ottawa, Ont.)|January 29, 2021
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approachDerico Setyabrata, Bruce R Cooper, Tiago J P Sobreira, et al.Journal of Food Science|August 20, 2022
Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem agingJacob R Tuell, Mariah J Nondorf, Maha Abdelhaseib, et al.Meat Science|May 8, 2018
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategiesYuan H Brad Kim, Danyi Ma, Derico Setyabrata, et al.Metabolites|June 23, 2022
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome ApproachesDerico Setyabrata, Kelly Vierck, Tessa R Sheets, et al.Pageof 2