List of Articles

Food Science of Animal Resources. Vol. 39, No. 4, 2019

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
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Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019;39(4):541-554.
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Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(4):555-564.
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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
Food Sci Anim Resour 2019;39(4):565-575.
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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019;39(4):576-584.
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Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
Food Sci Anim Resour 2019;39(4):585-600.
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Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
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Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties
Food Sci Anim Resour 2019;39(4):610-622.
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Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins
Food Sci Anim Resour 2019;39(4):623-631.
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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
Food Sci Anim Resour 2019;39(4):668-676.
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Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves
Food Sci Anim Resour 2019;39(4):677-685.
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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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