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Korean J. Food Sci. An. 2018;38:433-652
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, and Cheorun Jo
Korean J. Food Sci. An. 2018;38:433-441
Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs
Young-Jo Kim, Hye-Jin Moon, Soo-Kyoung Lee, Bo-Ra Song, Jong-Soo Lim, Eun-Jeong Heo, Hyun-Jung Park, Sung-Hwan Wee, and Jin-San Moon
Korean J. Food Sci. An. 2018;38:442-450
Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Su-Hyun Kang, Mi-Sang Yu, Jeong-Mee Kim, Sung-Kwon Park, Chi-Ho Lee, Hong-Gu Lee, and Soo-Ki Kim
Korean J. Food Sci. An. 2018;38:451-467
Effect of Sea Buckthorn (Hippophae rhamnoides L.) Seed Supplementation on Egg Quality and Cholesterol of Rhode Island Red×Fayoumi Laying Hens
Naila Chand, Shabana Naz, Muhammad Irfan, Rifat Ullah Khan, and Zia ur Rehman
Korean J. Food Sci. An. 2018;38:468-475
Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Chan-Won Seo, Shin-Ho Kang, Yong-Kook Shin, and Byoungseung Yoo
Korean J. Food Sci. An. 2018;38:476-486
Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability
Hansung Chung, Hyobi Kim, Donghoon Myeong, Seongjoon Kim, and Nong-Hoon Choe
Korean J. Food Sci. An. 2018;38:487-497
Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork
Eun Young Ko, Samooel Jung, Hyun Kyu Jeong, Jeong Hee Han, and Jung Ho Son,*
Korean J. Food Sci. An. 2018;38:498-505
Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, and Young-Soon Kim
Korean J. Food Sci. An. 2018;38:506-514
Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Jieun Yang, Dashmaa Dashdorj, and Inho Hwang
Korean J. Food Sci. An. 2018;38:515-529
Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
Muhammed Yusuf Çağlar, Veli Gök, Oktay Tomar, and Gökhan Akarca
Korean J. Food Sci. An. 2018;38:530-543
Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
Yong Min Kim, Tae Jeong Choi, Kyu Ho Cho, Eun Seok Cho, Jung Jae Lee, Hak Jae Chung, Sun Young Baek, and Yong Dae Jeong
Korean J. Food Sci. An. 2018;38:544-553
Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
Seulki Kim, Eunchong Huang, Soyoung Park, Wilhelm Holzapfel, and Sang-Dong Lim
Korean J. Food Sci. An. 2018;38:554-569
Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Heejeong Lee and Nami Joo
Korean J. Food Sci. An. 2018;38:570-579
Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Dicky Tri Utama, Haeseong Jeong, Juntae Kim, and Sung Ki Lee
Korean J. Food Sci. An. 2018;38:580-592
Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Devendra Kumar, and Manjeet Rathour
Korean J. Food Sci. An. 2018;38:593-605
Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer
Boin Lee,†, Sungho Yoon,†, Younkyung Lee, Eunmi Oh, Yun Kyung Yun, Byoung Do Kim, Keigo Kuchida, Hee Kyung Oh, Jeehwan Choe, and Young Min Choi
Korean J. Food Sci. An. 2018;38:606-614
The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Changyi Mao, Zhihui Yu, Chengliang Li, Yongguo Jin, and Meihu Ma
Korean J. Food Sci. An. 2018;38:615-628
Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
YoungHo Shim, JinSoo Kim, Abdolreza Hosseindoust, YoHan Choi, MinJu Kim, SeungMin Oh, HyungBin Ham, Alip Kumar, KwangYeol Kim, Aera Jang, and ByungJo Chae
Korean J. Food Sci. An. 2018;38:629-635
Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, and Juan Zhou
Korean J. Food Sci. An. 2018;38:636-652
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