List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 6, 2018

ARTICLE
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
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Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Korean J Food Sci Anim Resour 2018;38(6):1144-1154.
https://doi.org/10.5851/kosfa.2018.e32
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Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine
Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46
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Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181
Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47
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Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells
Korean J Food Sci Anim Resour 2018;38(6):1168-1178.
https://doi.org/10.5851/kosfa.2018.e48
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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products
Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49
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Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface
Korean J Food Sci Anim Resour 2018;38(6):1189-1195.
https://doi.org/10.5851/kosfa.2018.e50
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Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage
Korean J Food Sci Anim Resour 2018;38(6):1196-1202.
https://doi.org/10.5851/kosfa.2018.e51
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53
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Predicting Shelf-life of Ice Cream by Accelerated Conditions
Korean J Food Sci Anim Resour 2018;38(6):1216-1225.
https://doi.org/10.5851/kosfa.2018.e55
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In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages
Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
https://doi.org/10.5851/kosfa.2018.e56
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Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor
Korean J Food Sci Anim Resour 2018;38(6):1237-1245.
https://doi.org/10.5851/kosfa.2018.e57
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Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products
Korean J Food Sci Anim Resour 2018;38(6):1246-1252.
https://doi.org/10.5851/kosfa.2018.e59
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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61
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Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs
Korean J Food Sci Anim Resour 2018;38(6):1261-1272.
https://doi.org/10.5851/kosfa.2018.e62
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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents
Korean J Food Sci Anim Resour 2018;38(6):1273-1285.
https://doi.org/10.5851/kosfa.2018.e63
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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64
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Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q10
Korean J Food Sci Anim Resour 2018;38(6):1294-1304.
https://doi.org/10.5851/kosfa.2018.e65
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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66
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SHORT COMMUNICATION
Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin
Korean J Food Sci Anim Resour 2018;38(6):1315-1321.
https://doi.org/10.5851/kosfa.2018.e67
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