Ahead of Print Articles
Accepted manuscripts can be published online ahead of print. These accepted manuscripts have already been peer-reviewed and approved for publication, but have not yet been proofread or formatted for publication. The accepted paper is not considered the final paper of record because the editing process may identify errors to be corrected.
Whey protein concentrate, pullulan and trehalose as thermal protective agents for increasing viability of Lactobacillus plantarum starter by spray drying
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e94
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https://doi.org/10.5851/kosfa.2019.e94
Duck oil-loaded nanoemulsion inhibits senescence of angiotensin II-treated vascular smooth muscle cells by upregulating SIRT1
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e93
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https://doi.org/10.5851/kosfa.2019.e93
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e92
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https://doi.org/10.5851/kosfa.2019.e92
Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e91
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https://doi.org/10.5851/kosfa.2019.e91
Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e90
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https://doi.org/10.5851/kosfa.2019.e90
Pressure Induced Structural Changes of Proteins Affecting the Ice nucleation Temperature of Pork Loins
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e89
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https://doi.org/10.5851/kosfa.2019.e89
Differentiation between normal and white striped turkey breasts by visible/near infrared spectroscopy and multivariate data analysis
Food Sci Anim Resour 2019 [published online ahead of print: Dec 02, 2019]
https://doi.org/10.5851/kosfa.2019.e88
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https://doi.org/10.5851/kosfa.2019.e88
Separation and purification of lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e87
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https://doi.org/10.5851/kosfa.2019.e87
Texture characteristics of horse meat for the elderly based on the enzyme treatment
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e86
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https://doi.org/10.5851/kosfa.2019.e86
Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho(Opuntia humifusa f. jeollaensis) Fruit Powders
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e85
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https://doi.org/10.5851/kosfa.2019.e85
Antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e84
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https://doi.org/10.5851/kosfa.2019.e84
Determination of Indicators for Dry Aged Beef Quality
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e83
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https://doi.org/10.5851/kosfa.2019.e83
Effect of dietary supplementation of bioactive peptides on antioxidant potential of broiler breast meat and physicochemical characteristics of nuggets
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e82
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https://doi.org/10.5851/kosfa.2019.e82
Ingestion of Gouda cheese ameliorates the chronic unpredictable mild stress in mice
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e81
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https://doi.org/10.5851/kosfa.2019.e81
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e80
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https://doi.org/10.5851/kosfa.2019.e80
Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage
Food Sci Anim Resour 2019 [published online ahead of print: Nov 14, 2019]
https://doi.org/10.5851/kosfa.2019.e79
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https://doi.org/10.5851/kosfa.2019.e79
Comparison of beef palatability characteristics between longissimus thoracis and vastus lateralis muscles from different grades during postmortem aging
Food Sci Anim Resour 2019 [published online ahead of print: Oct 24, 2019]
https://doi.org/10.5851/kosfa.2019.e78
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https://doi.org/10.5851/kosfa.2019.e78
Effect of Cacao nip Extracts(CEs) on Quality Characteristics of Pork Patties during Cold Storage Period
Food Sci Anim Resour 2019 [published online ahead of print: Oct 24, 2019]
https://doi.org/10.5851/kosfa.2019.e77
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https://doi.org/10.5851/kosfa.2019.e77
Effect of antioxidant addition on milk beverage supplemented with coffee and shelf-life prediction
Food Sci Anim Resour 2019 [published online ahead of print: Oct 24, 2019]
https://doi.org/10.5851/kosfa.2019.e76
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https://doi.org/10.5851/kosfa.2019.e76
Nontyphoid Salmonella Prevalence, Serovar Distribution and Antimicrobial Resistance in Slaughter Sheep
Food Sci Anim Resour 2019 [published online ahead of print: Oct 24, 2019]
https://doi.org/10.5851/kosfa.2019.e75
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https://doi.org/10.5851/kosfa.2019.e75
Low protein digestibility of beef puree in infant in vitro digestion model
Food Sci Anim Resour 2019 [published online ahead of print: Oct 13, 2019]
https://doi.org/10.5851/kosfa.2019.e73
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https://doi.org/10.5851/kosfa.2019.e73
Effects of bromelain and double emulsion on the physicochemical properties of pork loin
Food Sci Anim Resour 2019 [published online ahead of print: Oct 13, 2019]
https://doi.org/10.5851/kosfa.2019.e70
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https://doi.org/10.5851/kosfa.2019.e70
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019 [published online ahead of print: Sep 26, 2019]
https://doi.org/10.5851/kosfa.2019.e66
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https://doi.org/10.5851/kosfa.2019.e66
Sous vided restructured goat steaks: Process optimized by thermal inactivation of Listeria monocytogenes and their quality characteristics
Food Sci Anim Resour 2019 [published online ahead of print: Sep 26, 2019]
https://doi.org/10.5851/kosfa.2019.e64
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https://doi.org/10.5851/kosfa.2019.e64
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
Food Sci Anim Resour 2019 [published online ahead of print: Sep 26, 2019]
https://doi.org/10.5851/kosfa.2019.e61
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https://doi.org/10.5851/kosfa.2019.e61