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.
Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e36
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https://doi.org/10.5851/kosfa.2019.e36
Incidence of white striping and its effect on the quality traits of raw and processed turkey breast meat
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e35
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https://doi.org/10.5851/kosfa.2019.e35
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019 [published online ahead of print: Apr 24, 2019]
https://doi.org/10.5851/kosfa.2019.e34
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https://doi.org/10.5851/kosfa.2019.e34
Comparisons of Beef fatty acid and amino acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu breeds
Food Sci Anim Resour 2019 [published online ahead of print: Apr 12, 2019]
https://doi.org/10.5851/kosfa.2019.e33
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https://doi.org/10.5851/kosfa.2019.e33
Effect of TDN level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e32
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https://doi.org/10.5851/kosfa.2019.e32
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e31
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https://doi.org/10.5851/kosfa.2019.e31
Characteristics of pig carcass and primal cuts measured by the Autofom Ⅲ depend on seasonal classification
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e30
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https://doi.org/10.5851/kosfa.2019.e30
Changes in Taste Compounds and Sensory Characteristics during Dry Aging of Pork Cuts
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e29
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https://doi.org/10.5851/kosfa.2019.e29
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e28
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https://doi.org/10.5851/kosfa.2019.e28
Effects of traditional sauce type and storage time on quality characteristics, shelf-life and flavor compounds of marinated pork cooked by Sous Vide method
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e27
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https://doi.org/10.5851/kosfa.2019.e27
Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e26
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https://doi.org/10.5851/kosfa.2019.e26
Use of fish oil nanoencapsulated with gum arabic carrier in low fat probiotic fermented milk
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e25
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https://doi.org/10.5851/kosfa.2019.e25
Effects of heating time and temperature on functional properties of proteins of yellow mealworm larvae (Tenebrio molitor L.)
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e24
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https://doi.org/10.5851/kosfa.2019.e24
Influences of red pepper seed powder on the physicochemical properties of a meat emulsion model system
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e23
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https://doi.org/10.5851/kosfa.2019.e23
Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs
Food Sci Anim Resour 2019 [published online ahead of print: Apr 08, 2019]
https://doi.org/10.5851/kosfa.2019.e22
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https://doi.org/10.5851/kosfa.2019.e22
Storage stability of vacuum-packaged dry-aged beef during refrigeration at 4℃
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e21
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https://doi.org/10.5851/kosfa.2019.e21
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e20
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https://doi.org/10.5851/kosfa.2019.e20
Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e19
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https://doi.org/10.5851/kosfa.2019.e19
Interaction of porcine myofibrillar proteins and various gelatins: Impacts on gel properties
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e18
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https://doi.org/10.5851/kosfa.2019.e18
Improving the Quality of Response Surface Analysis of an Experiment for Coffee-Supplemented Milk Beverage: II. Heterogeneous Third-Order Models and Multi-response Optimization
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e17
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https://doi.org/10.5851/kosfa.2019.e17
Dynamics of bacterial communities of lamb meat packaged in air and vacuum pouch during chilled storage
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e16
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https://doi.org/10.5851/kosfa.2019.e16
Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Food Sci Anim Resour 2019 [published online ahead of print: Mar 29, 2019]
https://doi.org/10.5851/kosfa.2019.e15
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https://doi.org/10.5851/kosfa.2019.e15
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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https://doi.org/10.5851/kosfa.2018.e38