• Book Cover

    • QR Code of this Journal:

2021 Impact Factor: 3.135
SCImago Journal & Country Rank



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
Zhihui Yu, Changyi Mao, Xing Fu, Meihu Ma
Food Sci Anim Resour 2019;39(2):179-196.
https://doi.org/10.5851/kosfa.2018.e38
HTML PDF PubReader Cited by 13
Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Young Min Choi, Lyda Guadalupe Garcia, Kichoon Lee
Food Sci Anim Resour 2019;39(2):197-208.
https://doi.org/10.5851/kosfa.2019.e15
HTML PDF PubReader Cited by 16
Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage
Taojun Wang, Huiyuan Guo, Hao Zhang, Fazheng Ren, Ming Zhang, Shaoyang Ge, Hailing Luo, Liang Zhao
Food Sci Anim Resour 2019;39(2):209-221.
https://doi.org/10.5851/kosfa.2019.e16
HTML PDF PubReader Cited by 12
Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization
Sungsue Rheem, Insoo Rheem, Sejong Oh
Food Sci Anim Resour 2019;39(2):222-228.
https://doi.org/10.5851/kosfa.2019.e17
HTML PDF PubReader Cited by 2
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim
Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18
HTML PDF PubReader Cited by 13
Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Da-Som Ji, Ji-Han Kim, Dong-Kyu Yoon, Jung-Ho Kim, Ha-jung Lee, Won-Young Cho, Chi-Ho Lee
Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19
HTML PDF PubReader Cited by 6
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Jayeon Yoo, Minyu Song, Wonseo Park, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, Younghoon Kim
Food Sci Anim Resour 2019;39(2):255-265.
https://doi.org/10.5851/kosfa.2019.e20
HTML PDF PubReader Cited by 8
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Seonjin Kim, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Dong Jin Shin, Cheorun Jo
Food Sci Anim Resour 2019;39(2):266-275.
https://doi.org/10.5851/kosfa.2019.e21
HTML PDF PubReader Cited by 16
Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs
Kwonjung Kim, inkyu Bae, Jinho Cho, Yangil Choi, Jungheun Ha, Jungseok Choi
Food Sci Anim Resour 2019;39(2):276-285.
https://doi.org/10.5851/kosfa.2019.e22
HTML PDF PubReader Cited by 5
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Jeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, Juhui Choe
Food Sci Anim Resour 2019;39(2):286-295.
https://doi.org/10.5851/kosfa.2019.e23
HTML PDF PubReader Cited by 2
Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)
Ha-jung Lee, Ji-han Kim, Da-som Ji, Chi-ho Lee
Food Sci Anim Resour 2019;39(2):296-308.
https://doi.org/10.5851/kosfa.2019.e24
HTML PDF PubReader Cited by 26
Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk
Farideh Vahid Moghadam, Rezvan Pourahmad, Ali Mortazavi, Daryoush Davoodi, Reza Azizinezhad
Food Sci Anim Resour 2019;39(2):309-323.
https://doi.org/10.5851/kosfa.2019.e25
HTML PDF PubReader Cited by 13
Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract
Kee-Tae Kim, Ji Eun Hwang, Su Jin Eum, Hyun-Dong Paik
Food Sci Anim Resour 2019;39(2):324-331.
https://doi.org/10.5851/kosfa.2019.e26
HTML PDF PubReader Cited by 10
Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom Ⅲ Depend on Seasonal Classification
Jungseok Choi, Kimun Kwon, Youngkyu Lee, Eunyoung Ko, Yongsun Kim, Yangil Choi
Food Sci Anim Resour 2019;39(2):332-344.
https://doi.org/10.5851/kosfa.2019.e30
HTML PDF PubReader Cited by 3
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe, Hack-Youn Kim
Food Sci Anim Resour 2019;39(2):345-353.
https://doi.org/10.5851/kosfa.2019.e31
HTML PDF PubReader Cited by 9
Food Science of Animal Resources
#806, Hangang Hyundai HYEL, 213-12, Saechang-ro, Yongsan-gu, Seoul 04376, Korea
Tel : +82-2-458-4594 | kosfa78@hanmail.net

Copyright © Korean Society for Food Science of Animal Resources. 2023. Powered by Guhmok

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.


I don't want to open this window for a day.