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.
HTML PDF PubReader Cited by 33
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
Food Sci Anim Resour 2021;41(4):589-607.
HTML PDF PubReader Cited by 20
Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
Food Sci Anim Resour 2021;41(4):608-622.
HTML PDF PubReader Cited by 6
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.
HTML PDF PubReader Cited by 11
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.
HTML PDF PubReader Cited by 10
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.
HTML PDF PubReader Cited by 7
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.
HTML PDF PubReader Cited by 4
Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat
Food Sci Anim Resour 2021;41(4):674-686.
HTML PDF PubReader Cited by 0
Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein
Food Sci Anim Resour 2021;41(4):687-700.
HTML PDF PubReader Cited by 5
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.
HTML PDF PubReader Cited by 4
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.
HTML PDF PubReader Cited by 2
Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization
Food Sci Anim Resour 2021;41(4):731-738.
HTML PDF PubReader Cited by 3
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.
HTML PDF PubReader Cited by 11
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
HTML PDF PubReader Cited by 0