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Korean J. Food Sci. An. 2017;37:1-152
Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Hlaing Myat Thu, Theingi Win Myat, Mo Mo Win, Kyaw Zin Thant, Shofiqur Rahman, Kouji Umeda, Sa Van Nguyen, Faustino C. Icatlo, Jr., Kyoko Higo-Moriguchi, Koki Taniguchi, Takao Tsuji, Keiji Oguma, Sang Jong Kim, Hyun Suk Bae, and Hyuk Joon Choi
Korean J. Food Sci. An. 2017;37:1-9
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Pil-Nam Seong, Hoa Van Ba, Yoon-Seok Kim, Sun-Moon Kang, Soo-Hyun Cho, Jin-Hyoung Kim, Beom-Young Park, Geun-Ho Kang, Sung-Sil Moon, and Hyun-Woo Seo
Korean J. Food Sci. An. 2017;37:10-17
Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product
Muhammet Irfan Aksu, Mehmet Dogan, and Ahmet Necdet Sirkecioglu
Korean J. Food Sci. An. 2017;37:18-28
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent
Sung-Won Kang, Hye-Min Kim, M. Shafiur Rahman, Ah-Na Kim, Han-Sul Yang, and Sung-Gil Choi
Korean J. Food Sci. An. 2017;37:29-37
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, and Chi-Ho Lee
Korean J. Food Sci. An. 2017;37:38-43
Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, and Guangqing Mu
Korean J. Food Sci. An. 2017;37:44-51
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, and Yun-Sang Choi
Korean J. Food Sci. An. 2017;37:52-61
Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, and Hyun-Dong Paik
Korean J. Food Sci. An. 2017;37:62-70
Effect of Black Rice Powder on the Quality Properties of Pork Patties
Sin-Young Park, Jong-Wan Lee, Gye-Woong Kim, and Hack-Youn Kim
Korean J. Food Sci. An. 2017;37:71-78
Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets
Saeed Akhtar, Muhammad Arif Shahzad, Sang-Ho Yoo, Amir Ismail, Aneela Hameed, Tariq Ismail, and Muhammad Riaz
Korean J. Food Sci. An. 2017;37:79-86
Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology
Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, and Gur-Yoo Kim
Korean J. Food Sci. An. 2017;37:87-97
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Jong Youn Jeong
Korean J. Food Sci. An. 2017;37:98-104
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, and Yun-Sang Choi
Korean J. Food Sci. An. 2017;37:105-113
The Application of Clove Extract Protects Chinesestyle Sausages against Oxidation and Quality Deterioration
Huiyun Zhang, Xinyan Peng, Xinling Li, Jingjuan Wu, and Xinyu Guo
Korean J. Food Sci. An. 2017;37:114-122
Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles
Ho-Kyung Ha, Gyeong-Won Nam, Dongwoo Khang, Sung Jean Park, Mee-Ryung Lee, and Won-Jae Lee
Korean J. Food Sci. An. 2017;37:123-133
Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium
Seon Mi Jeong, Hwa Jeong Lee, Yoon Mee Park, Jin Seok Kim, Sang Dae Lee, and Iel Soo Bang
Korean J. Food Sci. An. 2017;37:134-138
Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources
Sungsue Rheem, Insoo Rheem, and Sejong Oh
Korean J. Food Sci. An. 2017;37:139-146
Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix
Gi-Seong Moon and Arjan Narbad
Korean J. Food Sci. An. 2017;37:147-152
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product...
Sejong Oh
Chonnam National University