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List of Articles

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

ARTICLE
Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo
Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54
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Construction of a Bile-responsive Expression System in Lactobacillus plantarum
Jong Pyo Chae, Edward Alain Pajarillo, In-Chan Hwang, Dae-Kyung Kang
Food Sci Anim Resour 2019;39(1):13-22.
https://doi.org/10.5851/kosfa.2018.e58
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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Müge Urgu, Aylin Türk, Sevcan Ünlütürk, Figen Kaymak-Ertekin, Nurcan Koca
Food Sci Anim Resour 2019;39(1):23-34.
https://doi.org/10.5851/kosfa.2018.e60
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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
In-Kyu Bae, Kwon-Jung Kim, Jung-Seok Choi, Yang-Il Choi, Jung-Heun Ha
Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1
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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2
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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo
Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3
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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong
Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4
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Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt
Maryam Ein Ali Afjeh, Rezvan Pourahmad, Behrouz Akbari-adergani, Mehrdad Azin
Food Sci Anim Resour 2019;39(1):73-83.
https://doi.org/10.5851/kosfa.2019.e5
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Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model
Kyoung Hee Yang, Bohyun Yun, Hye Jin Choi, Sangdon Ryu, Woong Ji Lee, Mi-Hwa Oh, Min-Ho Song, Jong Nam Kim, Sangnam Oh, Younghoon Kim, Young Jun Kim
Food Sci Anim Resour 2019;39(1):84-92.
https://doi.org/10.5851/kosfa.2019.e6
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Nucleotide Analysis in Korean Dairy Products Using High- Performance Liquid Chromatography with Diode Array Detector
Jong-Eun Won, Han-Yeol Bang, Byung-Man Kwak, Jong-Su Park, Gui-Ran Kim, Joong-Ho Kwon
Food Sci Anim Resour 2019;39(1):93-101.
https://doi.org/10.5851/kosfa.2019.e7
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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Hae-Won Jang, Hyun-Sung Lee, Yun-Sang Choi
Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8
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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
Sungsue Rheem, Sejong Oh
Food Sci Anim Resour 2019;39(1):114-120.
https://doi.org/10.5851/kosfa.2019.e9
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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)
Rushikesh Ambadasrao Kantale, Pavan Kumar, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Amanpreet Kaur, Rajesh Vishwanath Wagh
Food Sci Anim Resour 2019;39(1):121-138.
https://doi.org/10.5851/kosfa.2019.e10
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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Cheorun Jo, Juhui Choe
Food Sci Anim Resour 2019;39(1):139-150.
https://doi.org/10.5851/kosfa.2019.e11
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Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers
Boin Lee, Young Min Choi
Food Sci Anim Resour 2019;39(1):151-161.
https://doi.org/10.5851/kosfa.2019.e12
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Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
Ji-Woo Yoon, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim
Food Sci Anim Resour 2019;39(1):162-176.
https://doi.org/10.5851/kosfa.2019.e13
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ERRATUM
Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim
Food Sci Anim Resour 2019;39(1):177-178.
https://doi.org/10.5851/kosfa.2019.e14
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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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