List of Articles

Food Science of Animal Resources. Vol. 39, No. 2, 2019

ARTICLE
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Food Sci Anim Resour 2019;39(2):179-196.
https://doi.org/10.5851/kosfa.2018.e38
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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Food Sci Anim Resour 2019;39(2):197-208.
https://doi.org/10.5851/kosfa.2019.e15
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Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage
Food Sci Anim Resour 2019;39(2):209-221.
https://doi.org/10.5851/kosfa.2019.e16
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Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization
Food Sci Anim Resour 2019;39(2):222-228.
https://doi.org/10.5851/kosfa.2019.e17
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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18
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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19
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A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Food Sci Anim Resour 2019;39(2):255-265.
https://doi.org/10.5851/kosfa.2019.e20
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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Food Sci Anim Resour 2019;39(2):266-275.
https://doi.org/10.5851/kosfa.2019.e21
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Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs
Food Sci Anim Resour 2019;39(2):276-285.
https://doi.org/10.5851/kosfa.2019.e22
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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Food Sci Anim Resour 2019;39(2):286-295.
https://doi.org/10.5851/kosfa.2019.e23
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Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)
Food Sci Anim Resour 2019;39(2):296-308.
https://doi.org/10.5851/kosfa.2019.e24
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Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk
Food Sci Anim Resour 2019;39(2):309-323.
https://doi.org/10.5851/kosfa.2019.e25
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Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract
Food Sci Anim Resour 2019;39(2):324-331.
https://doi.org/10.5851/kosfa.2019.e26
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Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom Ⅲ Depend on Seasonal Classification
Food Sci Anim Resour 2019;39(2):332-344.
https://doi.org/10.5851/kosfa.2019.e30
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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Food Sci Anim Resour 2019;39(2):345-353.
https://doi.org/10.5851/kosfa.2019.e31
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