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.


Volatile flavor components as a function of electrical stimulation and chiller aging for m. longissimus and biceps femoris of Hanwoo beef
Food Sci Anim Resour 2019 [published online ahead of print: Jun 03, 2019]
https://doi.org/10.5851/kosfa.2019.e43
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Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
Food Sci Anim Resour 2019 [published online ahead of print: Jun 03, 2019]
https://doi.org/10.5851/kosfa.2019.e42
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Oxidative stability and quality characteristics of duck, chicken, swine and bovine skin fats extracted by pressurized hot water extraction
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e41
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Nitroso-Hemoglobin increased the color stability and inhibited the pathogenic bacteria in a minced beef model: A combined low-field NMR study
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e40
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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e39
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Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on its Physicochemical Quality
Food Sci Anim Resour 2019 [published online ahead of print: May 20, 2019]
https://doi.org/10.5851/kosfa.2019.e37
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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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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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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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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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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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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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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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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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Determination of fat accumulation reduction by edible fatty acids and natural waxes In Vitro
Food Sci Anim Resour 2018 [published online ahead of print: May 20, 2018]
https://doi.org/10.5851/kosfa.2019.e38
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE

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