List of Articles

Food Science of Animal Resources. Vol. 44, No. 3, 2024

REVIEW
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Food Sci Anim Resour 2024;44(3):499-514.
https://doi.org/10.5851/kosfa.2024.e20
HTML PDF PubReader Cited by 0
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
HTML PDF PubReader Cited by 0
Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31
HTML PDF PubReader Cited by 0
ARTICLE
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides
Food Sci Anim Resour 2024;44(3):551-569.
https://doi.org/10.5851/kosfa.2024.e64
HTML PDF PubReader Cited by 0
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1
HTML PDF PubReader Cited by 0
Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages
Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2
HTML PDF PubReader Cited by 0
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases
Food Sci Anim Resour 2024;44(3):607-619.
https://doi.org/10.5851/kosfa.2024.e5
HTML PDF PubReader Cited by 1
Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
Food Sci Anim Resour 2024;44(3):620-634.
https://doi.org/10.5851/kosfa.2024.e7
HTML PDF PubReader Cited by 0
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8
HTML PDF PubReader Cited by 0
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9
HTML PDF PubReader Cited by 0
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10
HTML PDF PubReader Cited by 1
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi
Food Sci Anim Resour 2024;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11
HTML PDF PubReader Cited by 0
Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Factor-κB (NF-κB) Pathway
Food Sci Anim Resour 2024;44(3):699-709.
https://doi.org/10.5851/kosfa.2024.e15
HTML PDF PubReader Cited by 0
Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation
Food Sci Anim Resour 2024;44(3):710-722.
https://doi.org/10.5851/kosfa.2024.e27
HTML PDF PubReader Cited by 0
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
Food Sci Anim Resour 2024;44(3):723-737.
https://doi.org/10.5851/kosfa.2024.e33
HTML PDF PubReader Cited by 0