List of Articles
Food Science of Animal Resources. Vol. 41, No. 5, 2021
ARTICLE
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Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-Terminal Kinase Activation
Food Sci Anim Resour 2021;41(5):749-762.
https://doi.org/10.5851/kosfa.2021.e33
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Cited by 3
https://doi.org/10.5851/kosfa.2021.e33
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-763-g1.gif)
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
Food Sci Anim Resour 2021;41(5):763-778.
https://doi.org/10.5851/kosfa.2021.e34
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Cited by 13
https://doi.org/10.5851/kosfa.2021.e34
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-779-g1.gif)
Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
Food Sci Anim Resour 2021;41(5):779-787.
https://doi.org/10.5851/kosfa.2021.e35
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Cited by 5
https://doi.org/10.5851/kosfa.2021.e35
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-788-g1.gif)
Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages
Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36
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Cited by 2
https://doi.org/10.5851/kosfa.2021.e36
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-802-g1.gif)
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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Cited by 8
https://doi.org/10.5851/kosfa.2021.e37
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-816-g1.gif)
Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Spectrometry (GC/MS/MS)
Food Sci Anim Resour 2021;41(5):816-825.
https://doi.org/10.5851/kosfa.2021.e38
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Cited by 2
https://doi.org/10.5851/kosfa.2021.e38
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-826-g1.gif)
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40
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Cited by 0
https://doi.org/10.5851/kosfa.2021.e40
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder
Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41
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Cited by 8
https://doi.org/10.5851/kosfa.2021.e41
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-855-g1.gif)
Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats
Food Sci Anim Resour 2021;41(5):855-868.
https://doi.org/10.5851/kosfa.2021.e42
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Cited by 6
https://doi.org/10.5851/kosfa.2021.e42
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-869-g1.gif)
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang
Food Sci Anim Resour 2021;41(5):869-882.
https://doi.org/10.5851/kosfa.2021.e43
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Cited by 8
https://doi.org/10.5851/kosfa.2021.e43
Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia
Food Sci Anim Resour 2021;41(5):883-893.
https://doi.org/10.5851/kosfa.2021.e44
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Cited by 7
https://doi.org/10.5851/kosfa.2021.e44
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-894-g1.gif)
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties
Food Sci Anim Resour 2021;41(5):894-904.
https://doi.org/10.5851/kosfa.2021.e45
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Cited by 1
https://doi.org/10.5851/kosfa.2021.e45