List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 1, 2017

REVIEW
Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Korean J Food Sci Anim Resour 2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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ARTICLE
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10
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Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product
Korean J Food Sci Anim Resour 2017;37(1):18-28.
https://doi.org/10.5851/kosfa.2017.37.1.18
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Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent
Korean J Food Sci Anim Resour 2017;37(1):29-37.
https://doi.org/10.5851/kosfa.2017.37.1.29
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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Korean J Food Sci Anim Resour 2017;37(1):44-51.
https://doi.org/10.5851/kosfa.2017.37.1.44
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage
Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52
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Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
Korean J Food Sci Anim Resour 2017;37(1):62-70.
https://doi.org/10.5851/kosfa.2017.37.1.62
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Effect of Black Rice Powder on the Quality Properties of Pork Patties
Korean J Food Sci Anim Resour 2017;37(1):71-78.
https://doi.org/10.5851/kosfa.2017.37.1.71
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Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets
Korean J Food Sci Anim Resour 2017;37(1):79-86.
https://doi.org/10.5851/kosfa.2017.37.1.79
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Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology
Korean J Food Sci Anim Resour 2017;37(1):87-97.
https://doi.org/10.5851/kosfa.2017.37.1.87
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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Korean J Food Sci Anim Resour 2017;37(1):98-104.
https://doi.org/10.5851/kosfa.2017.37.1.98
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
Korean J Food Sci Anim Resour 2017;37(1):114-122.
https://doi.org/10.5851/kosfa.2017.37.1.114
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Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles
Korean J Food Sci Anim Resour 2017;37(1):123-133.
https://doi.org/10.5851/kosfa.2017.37.1.123
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Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium
Korean J Food Sci Anim Resour 2017;37(1):134-138.
https://doi.org/10.5851/kosfa.2017.37.1.134
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Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources
Korean J Food Sci Anim Resour 2017;37(1):139-146.
https://doi.org/10.5851/kosfa.2017.37.1.139
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Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix
Korean J Food Sci Anim Resour 2017;37(1):147-152.
https://doi.org/10.5851/kosfa.2017.37.1.147
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