List of Articles

Food Science of Animal Resources. Vol. 41, No. 5, 2021

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.
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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.
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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.
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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.
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Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
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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.
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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.
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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.
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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.
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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.
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Raw Animal Meats as Potential Sources of Clostridium difficile in Al-Jouf, Saudi Arabia
Food Sci Anim Resour 2021;41(5):883-893.
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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.
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