Yuan H. Brad Kim

Purdue University West Lafayette — United States

Agricultural and Biological Sciences · Life Sciences

31h-index3.6kcitations109works1.02yr avg
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Research Topics

Meat and Animal Product Quality(86), Animal Nutrition and Physiology(35), Insect Utilization and Effects(21), Protein Hydrolysis and Bioactive Peptides(15), Bee Products Chemical Analysis(14)

Publications109 total

350 Award Talk: Developing a smart-aging strategy to improve meat quality and value.
Journal of Animal Science·2025Open Access
Untargeted Metabolomics Reveals Divergent Metabolomes between Three Plant-Based Meat Alternatives and Two Lean Levels of Ground Beef
ACS Food Science & Technology·2025· 2 cited
SEPO-FI: Deep-learning based software to calculate fusion index of muscle cells
Computers in Biology and Medicine·2025· 3 cited
Novel Exudate-Based Microbial and Metabolomic Profiling to Detect Beef Spoilage and Salmonella Contamination
SSRN Electronic Journal·2025Open Access
Impacts of tumbling fresh beef steaks on the quality attributes of loins from different quality grades
International Journal of Food Science & Technology·2025Open Access
Application of Ensemble Method to Predict Individual Pork Prices Using Multi-Source Information
IEEE Access·2025Open Access
Inclusion of Dry-Aged Beef Trimmings as a Quality and Flavor Enhancer for Ground Beef
Meat and Muscle Biology·2024· 2 citedOpen Access
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
International Journal of Food Science & Technology·2024· 1 citedOpen Access
Effect of postmortem aging and fast-freezing on meat quality of various lamb cuts under prolonged frozen storage and repeated freezing/thawing conditions
Meat and Muscle Biology·2024· 2 citedOpen Access
Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys
Meat and Muscle Biology·2024· 1 citedOpen Access
Effects of Aging and Repeated Freeze-Thaw Cycles on Quality Attributes, Physicochemical and Biochemical Properties, and Sensory Characteristics of Beef Sirloins
SSRN Electronic Journal·2024· 1 citedOpen Access
Untargeted Metabolomics Reveals Divergent Metabolomes between Three Plant-Based Meat Alternatives and Two Lean Levels of Ground Beef
SSRN Electronic Journal·2024Open Access
All-Trans Retinoic Acid Drives Development Phase- Specific Response to Adipogenic and Myogenic Processes in Bovine Skeletal Muscle-Derived Cells
Meat and Muscle Biology·2023· 4 citedOpen Access
Challenges and processing strategies to produce high quality frozen meat
Meat Science·2023· 56 cited
Role of postmortem bioenergetics in beef colour chemistry
Italian Journal of Animal Science·2023· 9 citedOpen Access
Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties
Meat and Muscle Biology·2023· 4 citedOpen Access
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles
Food Chemistry X·2023· 32 citedOpen Access
Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging
Food Chemistry X·2023· 25 citedOpen Access
Harmonic (Quantum) Neural Networks
arXiv (Cornell University)·2022· 1 citedOpen Access
Ethnic meat markets - Japan and Korea
Elsevier eBooks·2022
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Frequent Co-authors

Derico Setyabrata(9), Hyun‐Wook Kim(9), Katja Rosenvold(6), Danyi Ma(6), Bruce R. Cooper(6), Hyun‐Wook Kim(4), Owen G. Jones(4), Mustafa M. Farouk(4), Jin‐Kyu Seo(4), Adam Stuart(4), Robert Kemp(3), Yong Jae Lee(3), Ji‐Han Kim(3), Prabhu Balan(3), Jerrad F. Legako(3), Tiago J. P. Sobreira(3), Siwen Xue(3), Qianqian Yu(3), Feifei Yan(3), H.W. Cheng(3)