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.


Effect of pig breed and processing stage on the physicochemical properties of dry-cured loin
Food Sci Anim Resour 2021 [published online ahead of print: Feb 16, 2021]
https://doi.org/10.5851/kosfa.2021.e5
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Comparison of Chemical Composition, Flavor and Bioactive Substances Between Korean and Imported Velvet Antler Extracts
Food Sci Anim Resour 2021 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e4
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Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream
Food Sci Anim Resour 2021 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e3
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High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates
Food Sci Anim Resour 2021 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e2
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Nuclear Magnetic Resonance (NMR)-based Quantification on Flavor-active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds
Food Sci Anim Resour 2021 [published online ahead of print: Jan 07, 2021]
https://doi.org/10.5851/kosfa.2020.e102
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Isolation of the cholesterol-assimilating strain Pediococcus acidilactici LRCC5307 and production of low-cholesterol butter
Food Sci Anim Resour 2021 [published online ahead of print: Jan 07, 2021]
https://doi.org/10.5851/kosfa.2020.e101
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Physiological Characteristics and Anti-diabetic Effect of Pediococcus pentosaceus KI62
Food Sci Anim Resour 2020 [published online ahead of print: Dec 21, 2020]
https://doi.org/10.5851/kosfa.2020.e99
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Mathematical models for the biofilm formation of Geobacillus and Anoxybacillus on stainless steel surface in whole milk
Food Sci Anim Resour 2020 [published online ahead of print: Dec 21, 2020]
https://doi.org/10.5851/kosfa.2020.e100
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Physicochemical analysis of yogurt produced by Leuconostoc mesenteroides H40 and its effects on oxidative stress in neuronal cells
Food Sci Anim Resour 2020 [published online ahead of print: Dec 07, 2020]
https://doi.org/10.5851/kosfa.2020.e97
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Clean Label Meat Technology: Preconverted Nitrite as a Natural Curing Agent
Food Sci Anim Resour 2020 [published online ahead of print: Dec 07, 2020]
https://doi.org/10.5851/kosfa.2020.e96
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Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
Food Sci Anim Resour 2020 [published online ahead of print: Dec 07, 2020]
https://doi.org/10.5851/kosfa.2020.e95
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Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction
Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e94
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Prevention of cholesterol gallstone formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in lithogenic diet-induced mice
Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e93
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Development of pretreatment method for analysis of vitamin B12 in cereal infant formula using immunoaffinity chromatography and high-performance liquid chromatography
Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e92
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Investigation of physicochemical and sensory quality differences in pork belly and shoulder butt cuts with different quality grades
Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e91
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Comparison of quality characteristics and palatability between sous-vide cooked pork loin patties with different searing treatments
Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e90
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Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage “Sucuk”
Food Sci Anim Resour 2020 [published online ahead of print: Nov 11, 2020]
https://doi.org/10.5851/kosfa.2020.e89
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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Food Sci Anim Resour 2020 [published online ahead of print: Oct 12, 2020]
https://doi.org/10.5851/kosfa.2020.e85
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Journal Title Change

The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

Clarivate Analytics, which manages SCIE, acknowledges that the journal has been renamed, and below is a screenshot of the journal name change in Journal Citation Reports.

Thank you for your interest in our journal.




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