Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study
Food Sci Anim Resour 2024;44(2):372-389.
https://doi.org/10.5851/kosfa.2024.e16
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Last 3 months views: 135438
https://doi.org/10.5851/kosfa.2024.e16
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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Last 3 months views: 1325
https://doi.org/10.5851/kosfa.2024.e18
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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Last 3 months views: 1236
https://doi.org/10.5851/kosfa.2019.e53
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46
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Last 3 months views: 1201
https://doi.org/10.5851/kosfa.2022.e46
Current Issues and Technical Advances in Cultured Meat Production: A Review
Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14
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Last 3 months views: 1050
https://doi.org/10.5851/kosfa.2021.e14
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75
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Last 3 months views: 995
https://doi.org/10.5851/kosfa.2020.e75
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73
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Last 3 months views: 961
https://doi.org/10.5851/kosfa.2021.e73
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals
Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59
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Last 3 months views: 890
https://doi.org/10.5851/kosfa.2021.e59
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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Last 3 months views: 826
https://doi.org/10.5851/kosfa.2021.e15
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25
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Last 3 months views: 783
https://doi.org/10.5851/kosfa.2021.e25
Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
Food Sci Anim Resour 2019;39(1):162-176.
https://doi.org/10.5851/kosfa.2019.e13
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Last 3 months views: 667
https://doi.org/10.5851/kosfa.2019.e13
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65
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Last 3 months views: 652
https://doi.org/10.5851/kosfa.2019.e65
Current Research, Industrialization Status, and Future Perspective of Cultured Meat
Food Sci Anim Resour 2024;44(2):326-355.
https://doi.org/10.5851/kosfa.2024.e13
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Last 3 months views: 599
https://doi.org/10.5851/kosfa.2024.e13
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review
Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37
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Last 3 months views: 565
https://doi.org/10.5851/kosfa.2022.e37
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Food Sci Anim Resour 2024;44(2):356-371.
https://doi.org/10.5851/kosfa.2024.e14
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Last 3 months views: 554
https://doi.org/10.5851/kosfa.2024.e14
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50
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Last 3 months views: 549
https://doi.org/10.5851/kosfa.2021.e50
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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Last 3 months views: 543
https://doi.org/10.5851/kosfa.2023.e76
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51
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Last 3 months views: 529
https://doi.org/10.5851/kosfa.2023.e51
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27
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Last 3 months views: 493
https://doi.org/10.5851/kosfa.2021.e27
Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
Food Sci Anim Resour 2024;44(2):464-482.
https://doi.org/10.5851/kosfa.2024.e3
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Last 3 months views: 491
https://doi.org/10.5851/kosfa.2024.e3