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.
Prevalence and characteristics of antimicrobial-resistant Staphylococcus aureus and methicllin-resistant Stapylococcus aureus from retail meat in Korea
Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e50
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https://doi.org/10.5851/kosfa.2020.e50
Genetic Analysis and Characterization of a Bacteriophage ØCJ19 Active against Enterotoxigenic Escherichia coli
Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e49
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https://doi.org/10.5851/kosfa.2020.e49
Effect of homogenization pressure on plasmin activity and mechanical stress-induced fat aggregation of commercially sterilized UHT milk during storage
Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e48
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https://doi.org/10.5851/kosfa.2020.e48
Physicochemical Properties and Shelf-Life of Regular-fat Sausages with various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e47
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https://doi.org/10.5851/kosfa.2020.e47
Formulating Reduced-Fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e46
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https://doi.org/10.5851/kosfa.2020.e46
Effect of Dry-aged Beef Crust Levels on Quality Properties of Brown Sauce
Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e45
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https://doi.org/10.5851/kosfa.2020.e45
Characterization and comparative evaluation of milk protein variants from Pakistani dairy breeds
Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e44
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https://doi.org/10.5851/kosfa.2020.e44
Evaluations on Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment
Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e43
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https://doi.org/10.5851/kosfa.2020.e43
Anti-biofilm activities of Manuka honey against Escherichia coli O157:H7
Food Sci Anim Resour 2020 [published online ahead of print: Jun 05, 2020]
https://doi.org/10.5851/kosfa.2020.e42
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https://doi.org/10.5851/kosfa.2020.e42
Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products
Food Sci Anim Resour 2020 [published online ahead of print: Jun 05, 2020]
https://doi.org/10.5851/kosfa.2020.e41
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https://doi.org/10.5851/kosfa.2020.e41
A novel multiplex-PCR assay to detect three non-halal meats contained in meatball using mitochondrial 12S rRNA gene
Food Sci Anim Resour 2020 [published online ahead of print: Jun 05, 2020]
https://doi.org/10.5851/kosfa.2020.e40
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https://doi.org/10.5851/kosfa.2020.e40
Optimization of culture conditions for maintaining pig muscle stem cells in vitro
Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e39
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https://doi.org/10.5851/kosfa.2020.e39
Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors
Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e38
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https://doi.org/10.5851/kosfa.2020.e38
Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage
Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e37
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https://doi.org/10.5851/kosfa.2020.e37
The effect of age on the myosin thermal stability and gel quality of Beijing duck breast
Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e36
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https://doi.org/10.5851/kosfa.2020.e36
Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e35
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https://doi.org/10.5851/kosfa.2020.e35
Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products
Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e34
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https://doi.org/10.5851/kosfa.2020.e34
Fatty acid profile and meat quality of muscles from crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental cattles
Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e33
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https://doi.org/10.5851/kosfa.2020.e33
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages
Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e32
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https://doi.org/10.5851/kosfa.2020.e32
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
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https://doi.org/10.5851/kosfa.2020.e31
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
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https://doi.org/10.5851/kosfa.2020.e30
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
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https://doi.org/10.5851/kosfa.2020.e29
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
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https://doi.org/10.5851/kosfa.2020.e22
Comparison of storage stability, volatile compounds and sensory properties between coarsely-and finely-marbled 1+ grade Hanwoo beef loins
Food Sci Anim Resour 2020 [published online ahead of print: Feb 19, 2020]
https://doi.org/10.5851/kosfa.2020.e17
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https://doi.org/10.5851/kosfa.2020.e17