CURRENT ISSUE: Mar 2020, Vol. 40 , No. 2

    ARTICLE

    Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity
    Food Sci Anim Resour 2020;40(2):155-171.
    https://doi.org/10.5851/kosfa.2020.e1

    ARTICLE

    Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
    Food Sci Anim Resour 2020;40(2):172-182.
    https://doi.org/10.5851/kosfa.2020.e2

    ARTICLE

    Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
    Food Sci Anim Resour 2020;40(2):183-196.
    https://doi.org/10.5851/kosfa.2020.e3

    ARTICLE

    Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
    Food Sci Anim Resour 2020;40(2):197-208.
    https://doi.org/10.5851/kosfa.2020.e4

    ARTICLE

    Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder
    Food Sci Anim Resour 2020;40(2):209-220.
    https://doi.org/10.5851/kosfa.2020.e5

    ARTICLE

    Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea
    Food Sci Anim Resour 2020;40(2):221-230.
    https://doi.org/10.5851/kosfa.2020.e6

    ARTICLE

    The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
    Food Sci Anim Resour 2020;40(2):231-241.
    https://doi.org/10.5851/kosfa.2020.e7

    ARTICLE

    The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs
    Food Sci Anim Resour 2020;40(2):242-253.
    https://doi.org/10.5851/kosfa.2020.e8

    ARTICLE

    Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
    Food Sci Anim Resour 2020;40(2):254-261.
    https://doi.org/10.5851/kosfa.2020.e10

    ARTICLE

    Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
    Food Sci Anim Resour 2020;40(2):262-273.
    https://doi.org/10.5851/kosfa.2020.e11

    ARTICLE

    Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages
    Food Sci Anim Resour 2020;40(2):274-285.
    https://doi.org/10.5851/kosfa.2020.e12

    ARTICLE

    Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
    Food Sci Anim Resour 2020;40(2):286-296.
    https://doi.org/10.5851/kosfa.2020.e14

    ARTICLE

    Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens
    Food Sci Anim Resour 2020;40(2):297-310.
    https://doi.org/10.5851/kosfa.2020.e15

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    AHEAD OF PRINT

    Article

    A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e31

    Article

    Flavor components comparison between the neck meat of donkey, swine, bovine and sheep
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e30

    Article

    Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-Converted Nitrite
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e29

    Article

    Effects of muscle and finishing diets containing distillers grains with low moisture levels on fatty acid deposition in two novel value-added beef cuts
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e28

    ARTICLE

    Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
    https://doi.org/10.5851/kosfa.2020.e26

    ARTICLE

    Functional chemical components in Protaetia brevitarsis larvae: impact of supplementary feeds
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
    https://doi.org/10.5851/kosfa.2020.e25

    ARTICLE

    Physicochemical Properties of Pork Neck and Chicken Leg meat Under Various Freezing Temperatures in a Deep Freezer
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
    https://doi.org/10.5851/kosfa.2020.e24

    ARTICLE

    An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 19, 2020]
    https://doi.org/10.5851/kosfa.2020.e23

    ARTICLE

    Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
    https://doi.org/10.5851/kosfa.2020.e22

    ARTICLE

    Changes in Cathepsin Activity during Low-temperature Storage and Sous Vide Processing of Beef Brisket
    Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
    https://doi.org/10.5851/kosfa.2020.e21

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    MOST READ ARTICLE

    ARTICLE

    Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
    Food Sci Anim Resour 2019;39(1):35-44.
    https://doi.org/10.5851/kosfa.2019.e1
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    Last 3 months views: 598


    REVIEW

    The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes
    Food Sci Anim Resour 2020;40(1):1-10.
    https://doi.org/10.5851/kosfa.2019.e96
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    Last 3 months views: 515


    ARTICLE

    Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules
    Food Sci Anim Resour 2019;39(5):780-791.
    https://doi.org/10.5851/kosfa.2019.e68
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    Last 3 months views: 511


    ARTICLE

    In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages
    Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
    https://doi.org/10.5851/kosfa.2018.e56
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    Last 3 months views: 509


    ARTICLE

    The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
    2018;38(1):180-188.
    https://doi.org/10.5851/kosfa.2018.38.1.180
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    Last 3 months views: 484


    REVIEW

    Reducing Veterinary Drug Residues in Animal Products: A Review
    Food Sci Anim Resour 2019;39(5):687-703.
    https://doi.org/10.5851/kosfa.2019.e65
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    Last 3 months views: 423


    ARTICLE

    Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages
    Food Sci Anim Resour 2020;40(2):274-285.
    https://doi.org/10.5851/kosfa.2020.e12
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    Last 3 months views: 396


    ARTICLE

    Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms
    Food Sci Anim Resour 2020;40(1):132-144.
    https://doi.org/10.5851/kosfa.2019.e97
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    Last 3 months views: 378


    ARTICLE

    Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
    Food Sci Anim Resour 2020;40(1):44-54.
    https://doi.org/10.5851/kosfa.2019.e80
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    Last 3 months views: 359


    SHORT COMMUNICATION

    Ingestion of Gouda Cheese Ameliorates the Chronic Unpredictable Mild Stress in Mice
    Food Sci Anim Resour 2020;40(1):145-153.
    https://doi.org/10.5851/kosfa.2019.e81
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    Last 3 months views: 353


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    MOST CITED ARTICLE

    ARTICLE

    Postmortem Aging of Beef with a Special Reference to the Dry Aging
    Food Sci Anim Resour 2016;36(2):159-169.
    https://doi.org/10.5851/kosfa.2016.36.2.159
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    Cited by 19


    REVIEW

    Application of Probiotics for the Production of Safe and High-quality Poultry Meat
    Food Sci Anim Resour 2016;36(5):567-576.
    https://doi.org/10.5851/kosfa.2016.36.5.567
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    Cited by 16


    REVIEW

    Consumer Acceptability of Intramuscular Fat
    Food Sci Anim Resour 2016;36(6):699-708.
    https://doi.org/10.5851/kosfa.2016.36.6.699
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    Cited by 15


    ARTICLE

    Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
    Food Sci Anim Resour 2017;37(2):153-161.
    https://doi.org/10.5851/kosfa.2017.37.2.153
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    Cited by 15


    ARTICLE

    Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
    Food Sci Anim Resour 2016;36(2):267-274.
    https://doi.org/10.5851/kosfa.2016.36.2.267
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    Cited by 14


    ARTICLE

    Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
    Food Sci Anim Resour 2016;36(1):1-7.
    https://doi.org/10.5851/kosfa.2016.36.1.1
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    Cited by 13


    ARTICLE

    Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
    Food Sci Anim Resour 2016;36(1):90-99.
    https://doi.org/10.5851/kosfa.2016.36.1.90
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    Cited by 13


    ARTICLE

    The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
    Food Sci Anim Resour 2016;36(2):145-151.
    https://doi.org/10.5851/kosfa.2016.36.2.145
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    Cited by 13


    ARTICLE

    Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
    Food Sci Anim Resour 2016;36(3):412-420.
    https://doi.org/10.5851/kosfa.2016.36.3.412
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    Cited by 13


    ARTICLE

    Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
    Food Sci Anim Resour 2016;36(4):494-498.
    https://doi.org/10.5851/kosfa.2016.36.4.494
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    Cited by 12


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    Journal Title Change

    We announce that the title of our journal and related information were changed as below from January, 2019.

     

    Before (~2018.12)

    After (2019.01~)

    Journal Title

    Korean Journal for Food Science of Animal Resources

    Food Science of Animal Resources

    Journal Abbreviation

    Korean J. Food Sci. An.

    Food Sci. Anim. Resour.

    eISSN

    2234-246X

    2636-0780

    pISSN

    1225-8563

    2636-0772

    Journal Homepage

    http://www.kosfaj.org

    Same

    JCR Citation Indexing

    SCIE

    SCIE


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