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.
Antimicrobial efficacy of Leuconostoc spp. isolated from Indian meat against Escherichia coli and Listeria monocytogenes in spinach leaves.
Food Sci Anim Resour 2019 [published online ahead of print: Aug 12, 2019]
https://doi.org/10.5851/kosfa.2019.e60
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https://doi.org/10.5851/kosfa.2019.e60
Application of an electric field refrigeration system on pork loin during dry aging
Food Sci Anim Resour 2019 [published online ahead of print: Aug 12, 2019]
https://doi.org/10.5851/kosfa.2019.e59
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https://doi.org/10.5851/kosfa.2019.e59
Effects of dry- and wet-ageing on flavor compounds and eating quality of low fat Hanwoo beef muscles
Food Sci Anim Resour 2019 [published online ahead of print: Jul 29, 2019]
https://doi.org/10.5851/kosfa.2019.e58
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https://doi.org/10.5851/kosfa.2019.e58
Potential evaluation and health fostering intrinsic traits of novel probiotic strain Enterococcus durans F3 isolated from the gut of fresh water fish Catla catla
Food Sci Anim Resour 2019 [published online ahead of print: Jul 29, 2019]
https://doi.org/10.5851/kosfa.2019.e57
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https://doi.org/10.5851/kosfa.2019.e57
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019 [published online ahead of print: Jul 29, 2019]
https://doi.org/10.5851/kosfa.2019.e56
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https://doi.org/10.5851/kosfa.2019.e56
Enhanced Production of galactooligosaccharides enriched skim milk and applied to potentially synbiotic fermented milk with Lactobacillus rhamnosus 4B15
Food Sci Anim Resour 2019 [published online ahead of print: Jul 29, 2019]
https://doi.org/10.5851/kosfa.2019.e55
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https://doi.org/10.5851/kosfa.2019.e55
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019 [published online ahead of print: Jul 29, 2019]
https://doi.org/10.5851/kosfa.2019.e54
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https://doi.org/10.5851/kosfa.2019.e54
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e53
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https://doi.org/10.5851/kosfa.2019.e53
Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e52
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https://doi.org/10.5851/kosfa.2019.e52
Effect of aged and fermented garlic extracts as natural antioxidants on lipid oxidation in pork patties
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e51
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https://doi.org/10.5851/kosfa.2019.e51
Expression and purification of ESBP in Escherichia coli , the extracellular protein derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e50
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https://doi.org/10.5851/kosfa.2019.e50
Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk During Ripening Using Next Generation Sequencing
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e49
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https://doi.org/10.5851/kosfa.2019.e49
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019 [published online ahead of print: Jul 15, 2019]
https://doi.org/10.5851/kosfa.2019.e48
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https://doi.org/10.5851/kosfa.2019.e48
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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https://doi.org/10.5851/kosfa.2019.e40
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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https://doi.org/10.5851/kosfa.2019.e39
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
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