search for


Korean J. Food Sci. An. 2016;36:435-565
Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease
Stephen B. Smith
Korean J. Food Sci. An. 2016;36:435-444
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, and Cheon-Jei Kim
Korean J. Food Sci. An. 2016;36:445-451
Inhibitory Effects of Synthetic Peptides Containing Bovine Lactoferrin C-lobe Sequence on Bacterial Growth
Woan-Sub Kim, Midori Ohashi, and Kei-ichi Shimazaki
Korean J. Food Sci. An. 2016;36:452-457
Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
Geunho Kang, Pil-Nam Seong, Soohyun Cho, Hyoung-Joo Ham, Sun-Moon Kang, Dayae Kim, Beom-Young Park, and Hoa Van Ba
Korean J. Food Sci. An. 2016;36:458-462
Detection of Foodborne Pathogens and Mycotoxins in Eggs and Chicken Feeds from Farms to Retail Markets
Minhwa Lee, Dong Joo Seo, Su Been Jeon, Hyun Ee Ok, Hyelee Jung, Changsun Choi, and Hyang Sook Chun
Korean J. Food Sci. An. 2016;36:463-468
The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat
Jeeyeon Lee, Jimyeong Ha, Sejeong Kim, Soomin Lee, Heeyoung Lee, Yohan Yoon, and Kyoung-Hee Choi
Korean J. Food Sci. An. 2016;36:469-475
Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
Tran Van Cuong and Koo Bok Chin
Korean J. Food Sci. An. 2016;36:476-486
Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide
Woan-Sub Kim, Pyeung-Hyeun Kim, and Kei-ichi Shimazaki
Korean J. Food Sci. An. 2016;36:487-493
Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, and Cheorun Jo
Korean J. Food Sci. An. 2016;36:494-498
Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species
Dan Wang, Wenjun Liu, Yan Ren, Liangliang De, Donglei Zhang, Yanrong Yang, Qiuhua Bao, Heping Zhang, and Bilige Menghe
Korean J. Food Sci. An. 2016;36:499-507
Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
Mi-Hye Kim, Sung-Il Ahn, Chan-Mook Lim, Jin-Woo Jhoo, and Gur-Yoo Kim
Korean J. Food Sci. An. 2016;36:508-515
Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein
Tae-Hwan Jung, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ho-Kyung Ha, Michelle Yoo, Hyo-Jeong Hwang, Woo-Min Jeon, and Kyoung-Sik Han
Korean J. Food Sci. An. 2016;36:516-522
Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
Jin-Kyu Seo, Hyeon-Woong Yum, Gap-Don Kim, Jin-Yeon Jeong, and Han-Sul Yang
Korean J. Food Sci. An. 2016;36:523-530
Evaluation of Natural Food Preservatives in Domestic and Imported Cheese
Sun-Young Park, Noori Han, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, and Sang-Dong Lim
Korean J. Food Sci. An. 2016;36:531-537
The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
Jong Youn Jeong, Seung Taek Lim, and Cheon Jei Kim
Korean J. Food Sci. An. 2016;36:538-546
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Na-Kyoung Lee and Hyun-Dong Paik
Korean J. Food Sci. An. 2016;36:547-557
The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino A cids Compounds of Yogurt
Jinzhong Lin, Baozhen Hua, Zhiping Xu, Sha Li, and Chengjie Ma
Korean J. Food Sci. An. 2016;36:558-565
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...
Dae-Kyung Kang
Dankook University