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Korean J. Food Sci. An. 2018;38:1-208
Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
M. Serdaroğlu, H. S. Kavuşan, G. İpek, and B. Öztürk
Korean J. Food Sci. An. 2018;38:1-13
Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Tran Hong Quan and Soottawat Benjakul
Korean J. Food Sci. An. 2018;38:14-25
Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Burcu Öztürk and Meltem Serdaroğlu
Korean J. Food Sci. An. 2018;38:26-42
Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
Hye-Jin Kim, Dongwook Kim, Hee-Jin Kim, Sung-Ok Song, Young-Han Song, and Aera Jang
Korean J. Food Sci. An. 2018;38:43-51
Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Yongfeng Liu, Xiaowei Zhao, Manshun Liu, and Jing Zhao
Korean J. Food Sci. An. 2018;38:52-63
Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder
Jai-Sung Lee and Inhyu Bae
Korean J. Food Sci. An. 2018;38:64-77
Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
Elif Aykin Dinçer, Özlem Kiliç Büyükkurt, Cihadiye Candal, Büşra Fatma Bilgiç, and Mustafa Erbaş
Korean J. Food Sci. An. 2018;38:78-87
Inhibition of Clostridium perfringens using Bacteriophages and Bacteriocin Producing Strains
Sunhak Heo, Min Gon Kim, Mirae Kwon, Hee Soo Lee, and Geun-Bae Kim
Korean J. Food Sci. An. 2018;38:88-98
The Inhibitory Effect of L. plantarum Q180 on Adipocyte Differentiation in 3T3-L1 and Reduction of Adipocyte Size in Mice Fed High-fat Diet
Sun-Young Park, Seulki Kim, and Sang-Dong Lim
Korean J. Food Sci. An. 2018;38:99-109
Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
Bedia Şimşek and Yasin Tuncer
Korean J. Food Sci. An. 2018;38:110-122
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M. Shafiur Rahman, and Han-Sul Yang
Korean J. Food Sci. An. 2018;38:123-134
Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment
Hyejung Gu, In-Bong Song, Hye-Ju Han, Na-Young Lee, Ji-Yun Cha, Yeon-Kyong Son, and Jungkee Kwon
Korean J. Food Sci. An. 2018;38:135-142
Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Sung Sil Moon
Korean J. Food Sci. An. 2018;38:143-151
Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Ümran Çiçek and Kader Tokatli
Korean J. Food Sci. An. 2018;38:152-161
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Jae-Yun Shim, Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Kwang-Il Ahn, Hyun-Dong Paik, and Yun-Sang Choi
Korean J. Food Sci. An. 2018;38:162-171
Isolation and Molecular Identification of Bacteriocin-producing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran
Khodaei M and Soltani Nezhad Sh
Korean J. Food Sci. An. 2018;38:172-179
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, and Youngjae Cho
Korean J. Food Sci. An. 2018;38:180-188
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, and Jin-Hyoung Kim
Korean J. Food Sci. An. 2018;38:189-202
Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
Kyeonga Jang, Jeeyeon Lee, Heeyoung Lee, Sejeong Kim, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yohan Yoon, and Soomin Lee
Korean J. Food Sci. An. 2018;38:203-208
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