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Korean J. Food Sci. An. 2017;37:477-616
REVIEW
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, and Samooel Jung
Korean J. Food Sci. An. 2017;37:477-485
ARTICLES
Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages
Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, and Aera Jang
Korean J. Food Sci. An. 2017;37:486-493
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, and Cheorun Jo
Korean J. Food Sci. An. 2017;37:494-501
Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria
Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Joonbae Hong, Yohan Yoon, and Kyoung-Hee Choi
Korean J. Food Sci. An. 2017;37:502-510
Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition
Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim, and Jinwook Lee
Korean J. Food Sci. An. 2017;37:511-517
Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)
Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim, and Ho Hyun Chun
Korean J. Food Sci. An. 2017;37:518-528
Lactobacillus acidophilus NS1 Reduces Phosphoenolpyruvate Carboxylase Expression by Regulating HNF4α Transcriptional Activity
Sung-Soo Park, Garam Yang, and Eungseok Kim
Korean J. Food Sci. An. 2017;37:529-534
Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach
Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, and Geun-Bae Kim
Korean J. Food Sci. An. 2017;37:535-541
Relationships between Antioxidants and Quality Characteristics from Velvet Antlers of Formosan Sambar Deer
Shih-Lin Cheng, You-Ling Jian, Chih-Ming Chen, and Bing-Tsan Liu
Korean J. Food Sci. An. 2017;37:542-551
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, and Yun-Sang Choi
Korean J. Food Sci. An. 2017;37:552-560
Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats
Hyun-Joo Lee, Hwan Lee, Yang-Il Choi, and Jae-Joon Lee
Korean J. Food Sci. An. 2017;37:561-570
Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Min Guk Cho, Su Min Bae, and Jong Youn Jeong
Korean J. Food Sci. An. 2017;37:571-578
Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea
Kyungmi Kim, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, and Yohan Yoon
Korean J. Food Sci. An. 2017;37:579-592
Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses
Kyu-Won Lee, Young-Hwa Hwang, and Seon-Tea Joo
Korean J. Food Sci. An. 2017;37:593-598
Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay
Chang-Kyu Kim, Deug-Chan Lee, and Suk-Ho Choi
Korean J. Food Sci. An. 2017;37:599-605
Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
Hasan Temiz and Kübra Dağyıldız
Korean J. Food Sci. An. 2017;37:606-616
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...
Editor-in-Chief
Sejong Oh
Chonnam National University