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2021 Impact Factor: 3.135
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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 3, 2018

ARTICLE
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo
Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433
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Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs
Young-Jo Kim, Hye-Jin Moon, Soo-Kyoung Lee, Bo-Ra Song, Jong-Soo Lim, Eun-Jeong Heo, Hyun-Jung Park, Sung-Hwan Wee, Jin-San Moon
Korean J Food Sci Anim Resour 2018;38(3):442-450.
https://doi.org/10.5851/kosfa.2018.38.3.442
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Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Su-Hyun Kang, Mi-Sang Yu, Jeong-Mee Kim, Sung-Kwon Park, Chi-Ho Lee, Hong-Gu Lee, Soo-Ki Kim
Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451
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Effect of Sea Buckthorn (Hippophae rhamnoides L.) Seed Supplementation on Egg Quality and Cholesterol of Rhode Island Red×Fayoumi Laying Hens
Naila Chand, Shabana Naz, Muhammad Irfan, Rifat Ullah Khan, Zia ur Rehman
Korean J Food Sci Anim Resour 2018;38(3):468-475.
https://doi.org/10.5851/kosfa.2018.38.3.468
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Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Chan-Won Seo, Shin-Ho Kang, Yong-Kook Shin, Byoungseung Yoo
Korean J Food Sci Anim Resour 2018;38(3):476-486.
https://doi.org/10.5851/kosfa.2018.38.3.476
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Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability
Hansung Chung, Hyobi Kim, Donghoon Myeong, Seongjoon Kim, Nong-Hoon Choe
Korean J Food Sci Anim Resour 2018;38(3):487-497.
https://doi.org/10.5851/kosfa.2018.38.3.487
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Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork
Eun Young Ko, Samooel Jung, Hyun Kyu Jeong, Jeong Hee Han, Jung Ho Son
Korean J Food Sci Anim Resour 2018;38(3):498-505.
https://doi.org/10.5851/kosfa.2018.38.3.498
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Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim
Korean J Food Sci Anim Resour 2018;38(3):506-514.
https://doi.org/10.5851/kosfa.2018.38.3.506
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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
Jieun Yang, Dashmaa Dashdorj, Inho Hwang
Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515
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Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs
Muhammed Yusuf Çağlar, Gök Veli, Oktay Tomar, Gökhan Akarca
Korean J Food Sci Anim Resour 2018;38(3):530-543.
https://doi.org/10.5851/kosfa.2018.38.3.530
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Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed
Yong Min Kim, Tae Jeong Choi, Kyu Ho Cho, Eun Seok Cho, Jung Jae Lee, Hak Jae Chung, Sun Young Baek, Yong Dae Jeong
Korean J Food Sci Anim Resour 2018;38(3):544-553.
https://doi.org/10.5851/kosfa.2018.38.3.544
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Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10
Seulki Kim, Eunchong Huang, Soyoung Park, Wilhelm Holzapfel, Sang-Dong Lim
Korean J Food Sci Anim Resour 2018;38(3):554-569.
https://doi.org/10.5851/kosfa.2018.38.3.554
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Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Heejeong Lee, Nami Joo
Korean J Food Sci Anim Resour 2018;38(3):570-579.
https://doi.org/10.5851/kosfa.2018.38.3.570
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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
Dicky Tri Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee
Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580
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Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Devendra Kumar, Manjeet Rathour
Korean J Food Sci Anim Resour 2018;38(3):593-605.
https://doi.org/10.5851/kosfa.2018.38.3.593
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Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer
Boin Lee, Sungho Yoon, Younkyung Lee, Eunmi Oh, Yun Kyung Yun, Byoung Do Kim, Keigo Kuchida, Hee Kyung Oh, Jeehwan Choe, Young Min Choi
Korean J Food Sci Anim Resour 2018;38(3):606-614.
https://doi.org/10.5851/kosfa.2018.38.3.606
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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Changyi Mao, Zhihui Yu, Chengliang Li, Yongguo Jin, Meihu Ma
Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615
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Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
YoungHo Shim, JinSoo Kim, Abdolreza Hosseindoust, YoHan Choi, MinJu Kim, SeungMin Oh, HyungBin Ham, Alip Kumar, KwangYeol Kim, Aera Jang, ByungJo Chae
Korean J Food Sci Anim Resour 2018;38(3):629-635.
https://doi.org/10.5851/kosfa.2018.38.3.629
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Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period
Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, Juan Zhou
Korean J Food Sci Anim Resour 2018;38(3):636-652.
https://doi.org/10.5851/kosfa.2018.38.3.636
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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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