List of Articles

Food Science of Animal Resources. Vol. 39, No. 1, 2019

Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
Food Sci Anim Resour 2019;39(1):1-12.
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Construction of a Bile-responsive Expression System in Lactobacillus plantarum
Food Sci Anim Resour 2019;39(1):13-22.
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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Food Sci Anim Resour 2019;39(1):23-34.
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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
Food Sci Anim Resour 2019;39(1):35-44.
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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
Food Sci Anim Resour 2019;39(1):45-53.
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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Food Sci Anim Resour 2019;39(1):54-64.
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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Food Sci Anim Resour 2019;39(1):65-72.
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Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt
Food Sci Anim Resour 2019;39(1):73-83.
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Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model
Food Sci Anim Resour 2019;39(1):84-92.
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Nucleotide Analysis in Korean Dairy Products Using High- Performance Liquid Chromatography with Diode Array Detector
Food Sci Anim Resour 2019;39(1):93-101.
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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Food Sci Anim Resour 2019;39(1):102-113.
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Improving the Quality of Response Surface Analysis of an Experiment for Coffee-Supplemented Milk Beverage: I. Data Screening at the Center Point and Maximum Possible R-Square
Food Sci Anim Resour 2019;39(1):114-120.
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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)
Food Sci Anim Resour 2019;39(1):121-138.
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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
Food Sci Anim Resour 2019;39(1):139-150.
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Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers
Food Sci Anim Resour 2019;39(1):151-161.
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Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
Food Sci Anim Resour 2019;39(1):162-176.
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Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
Food Sci Anim Resour 2019;39(1):177-178.
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