List of Articles
Food Science of Animal Resources. Vol. 44, No. 1, 2024
REVIEW
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51
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Cited by 5
https://doi.org/10.5851/kosfa.2023.e51
Principles and Applications of Non-Thermal Technologies for Meat Decontamination
Food Sci Anim Resour 2024;44(1):19-38.
https://doi.org/10.5851/kosfa.2023.e72
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Cited by 2
https://doi.org/10.5851/kosfa.2023.e72
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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Cited by 7
https://doi.org/10.5851/kosfa.2023.e76
ARTICLE
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling
Food Sci Anim Resour 2024;44(1):51-73.
https://doi.org/10.5851/kosfa.2023.e56
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https://doi.org/10.5851/kosfa.2023.e56
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57
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https://doi.org/10.5851/kosfa.2023.e57
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Food Sci Anim Resour 2024;44(1):87-102.
https://doi.org/10.5851/kosfa.2023.e58
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https://doi.org/10.5851/kosfa.2023.e58
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Food Sci Anim Resour 2024;44(1):103-118.
https://doi.org/10.5851/kosfa.2023.e60
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https://doi.org/10.5851/kosfa.2023.e60
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats
Food Sci Anim Resour 2024;44(1):119-131.
https://doi.org/10.5851/kosfa.2023.e61
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https://doi.org/10.5851/kosfa.2023.e61
Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells
Food Sci Anim Resour 2024;44(1):132-145.
https://doi.org/10.5851/kosfa.2023.e65
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https://doi.org/10.5851/kosfa.2023.e65
Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage
Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66
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https://doi.org/10.5851/kosfa.2023.e66
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics
Food Sci Anim Resour 2024;44(1):165-177.
https://doi.org/10.5851/kosfa.2023.e67
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https://doi.org/10.5851/kosfa.2023.e67
Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats
Food Sci Anim Resour 2024;44(1):178-188.
https://doi.org/10.5851/kosfa.2023.e70
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https://doi.org/10.5851/kosfa.2023.e70
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
Food Sci Anim Resour 2024;44(1):189-203.
https://doi.org/10.5851/kosfa.2023.e71
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https://doi.org/10.5851/kosfa.2023.e71
Oral Administration of Lactilactobacillus curvatus LB-P9 Promotes Hair Regeneration in Mice
Food Sci Anim Resour 2024;44(1):204-215.
https://doi.org/10.5851/kosfa.2023.e74
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https://doi.org/10.5851/kosfa.2023.e74
Regulatory Effect of Spray-Dried Lactiplantibacillus plantarum K79 on the Activation of Vasodilatory Factors and Inflammatory Responses
Food Sci Anim Resour 2024;44(1):216-224.
https://doi.org/10.5851/kosfa.2023.e78
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https://doi.org/10.5851/kosfa.2023.e78