Yuan H. Brad Kim - Concepedia

Author

Yuan H. Brad Kim

Purdue University West Lafayette ORCID

Also Known As

Brad Kim, Brad Yuan H. Kim, Kim, Brad, Yuan H. Brad Kim, Yuan H Brad Kim, Yuan H. Brad Kim, Yuan H.Brad Kim, Yuan Kim

109

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Purdue University West Lafayette AgResearch Agricultural Research Service Texas A&M University Konkuk University

About

Yuan H. Brad Kim is an author at Purdue University West Lafayette specializing in health sciences, animal science, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	27	2K
2	Medicine	12	12	703
3	Engineering	7	7	379
4	Education	5	5	270
5	Natural Sciences	4	4	130

Yuan H. Brad Kim

Publications

Citations

H-Index

Page 1

	Year	Citations
Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins Yuan H. Brad Kim, Robert Kemp, Linda M. Samuelsson Meat Science Beef LoinsFood AnalysisPhysiologyAgricultural EconomicsBiostatistics	2015	247
American Meat Science Association Guidelines for Meat Color Measurement D. A. King, Melvin C. Hunt, Shai Barbut, Meat and Muscle Biology NutritionMeat Color Research.byFood AnalysisPhysiologyBioanalysis	2022	236
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages Hyun‐Wook Kim, Derico Setyabrata, Yong Jae Lee, Innovative Food Science & Emerging Technologies Emulsion SausagesSilkworm PupaeHelminthologyPre-treated Mealworm LarvaeAlternative Protein Source	2016	233
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo, Meat Science NutritionPork LoinsAnimal ScienceFood AnalysisOxidative Stability	2018	117
Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins Yuan H. Brad Kim, C. Liesse, Robert Kemp, Meat Science Shelf LifeMeat PackagingBeef LoinsQuality AttributesAnimal Science	2015	114
Effect of House Cricket ( <i>Acheta domesticus</i> ) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations Hyun‐Wook Kim, Derico Setyabrata, Yongjae Lee, Journal of Food Science	2017	108
Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles Danyi Ma, Yuan H. Brad Kim, Bruce R. Cooper, Journal of Agricultural and Food Chemistry Lipid PeroxidationMetabolomic ProfilingMeat QualityOxidative StressBeef Muscles	2017	101
Dry-aging improves meat quality attributes of grass-fed beef loins Jordy E. Berger, Yuan H. Brad Kim, Jerrad F. Legako, Meat Science Animal ScienceAnimal NutritionSustainable AgricultureAgricultural EconomicsEducation	2018	100
Effect of ageing prior to freezing on colour stability of ovine longissimus muscle Yuan H. Brad Kim, Matilde Frandsen, Katja Rosenvold Meat Science MechanobiologyAnimal PhysiologyOvine Longissimus MuscleAnimal PerformanceKinesiology	2010	91
Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products Elizabeth Bich Hang Nguyen, Owen G. Jones, Yuan H. Brad Kim, Fisheries Science Agricultural ChemistryBiomanufacturingFoam CapacityEngineeringBiochemistry	2017	87

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