List of Articles

Food Science of Animal Resources. Vol. 41, No. 4, 2021

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
Food Sci Anim Resour 2021;41(4):563-588.
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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
Food Sci Anim Resour 2021;41(4):589-607.
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Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
Food Sci Anim Resour 2021;41(4):608-622.
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Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells
Food Sci Anim Resour 2021;41(4):623-635.
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Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period
Food Sci Anim Resour 2021;41(4):636-649.
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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
Food Sci Anim Resour 2021;41(4):650-663.
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Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
Food Sci Anim Resour 2021;41(4):664-673.
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Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat
Food Sci Anim Resour 2021;41(4):674-686.
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Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein
Food Sci Anim Resour 2021;41(4):687-700.
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Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology
Food Sci Anim Resour 2021;41(4):701-714.
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Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages
Food Sci Anim Resour 2021;41(4):715-730.
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Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization
Food Sci Anim Resour 2021;41(4):731-738.
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Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions
Food Sci Anim Resour 2021;41(4):739-747.
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Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
Food Sci Anim Resour 2021;41(4):748
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