Food Science of Animal Resources

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e34

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Characterization of Yeast Protein Hydrolysate for Potential Application as a feed additive

Ju Hyun Min, Yeon Ju Lee, Hye Jee Kang, Na Rae Moon, Young Kook Park, Seon Tae Joo, Young Hoon Jung

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e33

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Volatile compounds for discrimination between beef, pork, and their admixture using SPME-GC-MS and chemometrics analysis

Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e32

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Analysis and application of bioactive peptides in meat: A mini-review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano Jr., Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e31

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Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e30

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Umami Characteristics and Taste Improvement Mechanism of Meat

Md. Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e29

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Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase

Yea-Ji Kim, Jung-Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28

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Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e27

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The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22

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Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds

Van Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21

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Industrial research and development on the production process and quality of cultured meat hold significant value: a review

Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Feb 26, 2024]
https://doi.org/10.5851/kosfa.2024.e20

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Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties

Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, YoungHo Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi

Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e17

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Oxya chinensis sinuosa extracts protects ARPE-19 cells against oxidative stress via activation of the MAPKs/NF-κB pathway

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

Food Sci Anim Resour 2024 [published online ahead of print: Feb 08, 2024]
https://doi.org/10.5851/kosfa.2024.e15

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Effects of Cissus quadrangularis L. Powder Supplementation on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee, Jisu Lee, Jung-Seok Choi, Jung-Heun Ha

Food Sci Anim Resour 2024 [published online ahead of print: Jan 31, 2024]
https://doi.org/10.5851/kosfa.2024.e11

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Effect of stewing time on the small molecular metabolites, free fatty acids, and volatile flavor compounds in chicken broth

Rong Jia, Yuicai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang

Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e9

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Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky

Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e8

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Characterization of chicken nuggets supplemented with mutton and fish livers: Insights of Antioxidant and textural studies

Liaqat Mehmood, Sawera Asghar, Syeda Afnan Mujahid, Hafiz Ubaid ur Rahman, Nauman khalid

Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e7

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Characterization of the non-volatiles and volatiles in correlation with flavor development of cooked goat meat as affected by different cooking methods

Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e10

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Impact of incorporating gallic acid-grafted-chitosan on the quality attributes of refrigerated chicken patties

Huiyun Zhang, Xinling Li, Weiwei Cheng, Huaibin Kang

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2024.e6

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Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases

Jong Kyu Choi, Oh Yun Kwon, Seung Ho Lee

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2024.e5

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Effect of faba bean isolate and microbial transglutaminase on rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of reduced-salt, low-fat pork model sausages

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2024.e2

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Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2024.e1

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Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground seaweed Powders

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2023.e80

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Application of collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 for tenderizing goat meat during wet aging

Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin

Food Sci Anim Resour 2024 [published online ahead of print: Jan 09, 2024]
https://doi.org/10.5851/kosfa.2023.e79

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Effects of supercritical CO₂ treatment on color, lipid oxidation, heme iron, non-heme iron and metmyoglobin contents in ground pork

Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen

Food Sci Anim Resour 2023 [published online ahead of print: Dec 19, 2023]
https://doi.org/10.5851/kosfa.2023.e77

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Probiotic Bacillus amyloliquefaciens B-1895 improved growth of juvenile trout

Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy

Food Sci Anim Resour 2023 [published online ahead of print: Dec 19, 2023]
https://doi.org/10.5851/kosfa.2023.e75

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Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Jr. Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2023 [published online ahead of print: Oct 05, 2023]
https://doi.org/10.5851/kosfa.2023.e64

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Highlighting the microbial community of Kuflu cheese, an artisanal Turkish mold-ripened variety, by high-throughput sequencing

Talha Demirci

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e59

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A review on camel milk composition, techno-functional properties and processing constraints

Muhammad Asif Arain, Hafiz Muhammad Salma, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabir Ahmed

Food Sci Anim Resour 2023 [published online ahead of print: Jun 08, 2023]
https://doi.org/10.5851/kosfa.2023.e18

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