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.


The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Dec 14, 2018]
https://doi.org/10.5851/kosfa.2018.e66
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Bioaccessibility of β-lactoglobulin Nanoemulsions Containing Coenzyme Q10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q10
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Dec 14, 2018]
https://doi.org/10.5851/kosfa.2018.e65
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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-only Electrical Stunning or Without Stunning
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Dec 14, 2018]
https://doi.org/10.5851/kosfa.2018.e64
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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Dec 14, 2018]
https://doi.org/10.5851/kosfa.2018.e63
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Effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 on the intestinal microbiota and short chain fatty acid in healthy companion dogs
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Dec 04, 2018]
https://doi.org/10.5851/kosfa.2018.e62
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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e61
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Milk Fat Substitution by Microparticulated Protein in Reduced-Fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e60
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Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e59
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Construction of a bile-responsive expression system in Lactobacillus plantarum
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e58
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Contamination level of hygiene indicator and prevalence of foodborne pathogens in retail beef in parallel with market factor
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e57
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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 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e56
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Predicting Shelf-life of Ice Cream by Accelerated Conditions
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 21, 2018]
https://doi.org/10.5851/kosfa.2018.e55
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Optimization of 1D 1H quantitative NMR conditions for polar metabolites in meat
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e54
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e53
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Comparison of drying yield, meat quality, oxidation stability and sensory properties of bone-in shell loin cut by different dry-aging conditions
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e52
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Antioxidant activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Oxidation of Emulsion-Type Pork Sausage
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e51
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Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e50
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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e49
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Anti-proliferative effect of a novel anti-oxidative peptide in Hanwoo beef on human colorectal carcinoma cells
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e48
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Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Nov 07, 2018]
https://doi.org/10.5851/kosfa.2018.e47
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Reduction in lesion incidence in pork carcass using transdermal needle-free injection of FMD vaccine
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Oct 16, 2018]
https://doi.org/10.5851/kosfa.2018.e46
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High density lipoprotein from egg yolk (EYHDL) improves dyslipidemia by mediating fatty acids metabolism in high fat diet-induced obese mice
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Oct 02, 2018]
https://doi.org/10.5851/kosfa.2018.e38
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Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Korean J Food Sci Anim Resour 2018 [published online ahead of print: Oct 02, 2018]
https://doi.org/10.5851/kosfa.2018.e32
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