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Korean J. Food Sci. An. 2018;38:209-431
Association between Egg Consumption and Metabolic Disease
Seon-Joo Park, Ji-hye Jung, Sang-Woon Choi, and Hae-Jeung Lee
Korean J. Food Sci. An. 2018;38:209-223
New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
Emre Hastaoglu and Halil Vural
Korean J. Food Sci. An. 2018;38:224-239
Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology
Heeseop Yoo, Insoo Rheem, Sungsue Rheem, and Sejong Oh
Korean J. Food Sci. An. 2018;38:240-250
Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh, Yohan Yoon, and Cheorun Jo
Korean J. Food Sci. An. 2018;38:251-258
Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats
Handan Mert, Hikmet Yılmaz, Kıvanç Irak, Serkan Yıldırım, and Nihat Mert
Korean J. Food Sci. An. 2018;38:259-272
Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
Miji Kim, Sejong Oh, and Jee-Young Imm
Korean J. Food Sci. An. 2018;38:273-281
Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Jung Hyun Kim, Sun Jin Hur, and Dong Gyun Yim
Korean J. Food Sci. An. 2018;38:282-290
Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
Naxin Sun, Huiping Liu, Xiaowei Zhang, Hongni Wang, Shaojuan Liu, Pei Chen, Weijie Yu, and Kai Liu
Korean J. Food Sci. An. 2018;38:291-301
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, and Yoon-Kyung Chung
Korean J. Food Sci. An. 2018;38:302-314
Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels
Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, and Yuan H. Brad Kim
Korean J. Food Sci. An. 2018;38:315-324
Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Eylem Ezgi Fadıloğlu and Meltem Serdaroğlu
Korean J. Food Sci. An. 2018;38:325-337
Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Hwan Hee Yu, Myung Wook Song, Tae-Kyung Kim, Yun-Sang Choi, Gyu Yong Cho, Na-Kyoung Lee, and Hyun-Dong Paik
Korean J. Food Sci. An. 2018;38:338-349
Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase
Lee-Ching Lew, Sy-Bing Choi, Boon-Yin Khoo, Sasidharan Sreenivasan, Kee-Leong Ong, and Min-Tze Liong
Korean J. Food Sci. An. 2018;38:350-361
A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork
Yi Xu, Quansheng Chen, Yan Liu, Xin Sun, Qiping Huang, Qin Ouyang, and Jiewen Zhao
Korean J. Food Sci. An. 2018;38:362-375
Cronobacter Species in Powdered Infant Formula and Their Detection Methods
Xinjie Song, Hui Teng, Lei Chen, and Myunghee Kim
Korean J. Food Sci. An. 2018;38:376-390
Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey
Pınar Sanlibaba, Basar Uymaz Tezel, and Esra Senturk
Korean J. Food Sci. An. 2018;38:391-402
Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, and Kawn Seob Shim
Korean J. Food Sci. An. 2018;38:403-416
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Su Min Bae, Min Guk Cho, Gi Taek Hong, and Jong Youn Jeong
Korean J. Food Sci. An. 2018;38:417-430
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Ji-Han Kim, Dong Wan Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, and Chi-Ho Lee
Korean J. Food Sci. An. 2018;38:431-431
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...
Cheorun Jo
Seoul National University