CURRENT ISSUE: Sep 2022, Vol. 42 , No. 5

    REVIEW

    Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review
    Food Sci Anim Resour 2022;42(5):723-743.
    https://doi.org/10.5851/kosfa.2022.e33

    REVIEW

    Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review
    Food Sci Anim Resour 2022;42(5):744-761.
    https://doi.org/10.5851/kosfa.2022.e37

    REVIEW

    The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review
    Food Sci Anim Resour 2022;42(5):762-774.
    https://doi.org/10.5851/kosfa.2022.e39

    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46

    ARTICLE

    Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey
    Food Sci Anim Resour 2022;42(5):800-815.
    https://doi.org/10.5851/kosfa.2022.e32

    ARTICLE

    The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
    Food Sci Anim Resour 2022;42(5):816-832.
    https://doi.org/10.5851/kosfa.2022.e34

    ARTICLE

    The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents
    Food Sci Anim Resour 2022;42(5):833-848.
    https://doi.org/10.5851/kosfa.2022.e35

    ARTICLE

    Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
    Food Sci Anim Resour 2022;42(5):849-860.
    https://doi.org/10.5851/kosfa.2022.e36

    ARTICLE

    Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
    Food Sci Anim Resour 2022;42(5):861-873.
    https://doi.org/10.5851/kosfa.2022.e38

    ARTICLE

    Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
    Food Sci Anim Resour 2022;42(5):874-888.
    https://doi.org/10.5851/kosfa.2022.e40

    ARTICLE

    Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice
    Food Sci Anim Resour 2022;42(5):903-914.
    https://doi.org/10.5851/kosfa.2022.e44

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    Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse RANKL
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e54

    Article

    Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e53

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    Separation and Purification of antioxidant peptide from fermented whey protein by Lactobacillus rhamnosus B2-1
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e52

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    Metabolites of Latilactobacillus curvatus BYB3 and indole activate aryl hydrocarbon receptor to attenuate lipopolysaccharide-induced intestinal barrier dysfunction
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e51

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    Investigation of Immunostimulatory Effects of Heat-treated Lactiplantibacillus plantarum LM1004 and its Underlying Molecular Mechanisms
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e50

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    Effect of bacteriocin-like inhibitory substance (BLIS) from Enterococcus faecium DB1 on cariogenic Streptococcus mutans biofilm formation
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e49

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    Inhibition of Listeria monocytogenes in fresh cheese using a bacteriocin-producing Lactococcus lactis CAU2013 strain
    Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
    https://doi.org/10.5851/kosfa.2022.e48

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    Improved flowability and wettability of whey protein-fortified skim milk powder via fluidized bed agglomeration
    Food Sci Anim Resour 2022 [published online ahead of print: Aug 16, 2022]
    https://doi.org/10.5851/kosfa.2022.e47

    Review

    Animal Models of Cognitive Deficits for Probiotic Treatment
    Food Sci Anim Resour 2022 [published online ahead of print: Aug 12, 2022]
    https://doi.org/10.5851/kosfa.2022.e45

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    Probiotic property and anti-obesity effect of Lactiplantibacillus plantarum KC3
    Food Sci Anim Resour 2022 [published online ahead of print: Aug 11, 2022]
    https://doi.org/10.5851/kosfa.2022.e43

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    https://doi.org/10.5851/kosfa.2021.e17
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    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
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    REVIEW

    Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
    Food Sci Anim Resour 2019;39(4):521-540.
    https://doi.org/10.5851/kosfa.2019.e53
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    Last 3 months views: 610


    REVIEW

    Current Issues and Technical Advances in Cultured Meat Production: A Review
    Food Sci Anim Resour 2021;41(3):355-372.
    https://doi.org/10.5851/kosfa.2021.e14
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    Last 3 months views: 486


    REVIEW

    Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review
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    https://doi.org/10.5851/kosfa.2022.e37
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    A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
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    https://doi.org/10.5851/kosfa.2021.e72
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    Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
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    Reducing Veterinary Drug Residues in Animal Products: A Review
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    https://doi.org/10.5851/kosfa.2019.e65
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    Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
    Food Sci Anim Resour 2021;41(6):983-996.
    https://doi.org/10.5851/kosfa.2021.e50
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    REVIEW

    Etiological Agents Implicated in Foodborne Illness World Wide
    Food Sci Anim Resour 2021;41(1):1-7.
    https://doi.org/10.5851/kosfa.2020.e75
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    REVIEW

    Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
    Food Sci Anim Resour 2019;39(4):521-540.
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    REVIEW

    Consumer Acceptability of Intramuscular Fat
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    https://doi.org/10.5851/kosfa.2016.36.6.699
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    Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
    Korean J Food Sci Anim Resour 2017;37(2):153-161.
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    REVIEW

    Application of Probiotics for the Production of Safe and High-quality Poultry Meat
    Korean J 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 54


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    Etiological Agents Implicated in Foodborne Illness World Wide
    Food Sci Anim Resour 2021;41(1):1-7.
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    Reducing Veterinary Drug Residues in Animal Products: A Review
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    Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
    Korean J Food Sci Anim Resour 2016;36(1):1-7.
    https://doi.org/10.5851/kosfa.2016.36.1.1
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    Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
    Korean J Food Sci Anim Resour 2017;37(3):418-428.
    https://doi.org/10.5851/kosfa.2017.37.3.418
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