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608 Articles are founded.

Quality enhancement of frozen chicken meat marinated with phosphate alternatives
Food Sci Anim Resour 2022 [published online ahead of print: Nov 24, 2022]
https://doi.org/10.5851/kosfa.2022.e72
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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
Food Sci Anim Resour 2022 [published online ahead of print: Nov 24, 2022]
https://doi.org/10.5851/kosfa.2022.e71
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Structure characterization and antihypertensive effect of an antioxidant peptide purified from alcalase hydrolysate of velvet antler
Food Sci Anim Resour 2022 [published online ahead of print: Nov 24, 2022]
https://doi.org/10.5851/kosfa.2022.e70
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Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-cell Function in Diabetic Rats
Food Sci Anim Resour 2022 [published online ahead of print: Nov 18, 2022]
https://doi.org/10.5851/kosfa.2022.e69
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Effects of Lactobacillus reuteri MG5346 on RANKL-induced osteoclastogenesis and ligature-induced experimental periodontitis rats
Food Sci Anim Resour 2022 [published online ahead of print: Nov 18, 2022]
https://doi.org/10.5851/kosfa.2022.e68
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Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty
Food Sci Anim Resour 2022 [published online ahead of print: Nov 18, 2022]
https://doi.org/10.5851/kosfa.2022.e67
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Development of hydrophobically modified casein derivative-based delivery system for docosahexaenoic acids by an acid-induced gelation
Food Sci Anim Resour 2022 [published online ahead of print: Nov 14, 2022]
https://doi.org/10.5851/kosfa.2022.e66
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Pistachio, pomegranate and olive by-products added to sheep rations change the biofunctional properties of milk through the milk amino acid profile
Food Sci Anim Resour 2022 [published online ahead of print: Nov 14, 2022]
https://doi.org/10.5851/kosfa.2022.e65
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Utilization of electrical conductivity to improve prediction accuracy of cooking loss of pork loin
Food Sci Anim Resour 2022 [published online ahead of print: Nov 14, 2022]
https://doi.org/10.5851/kosfa.2022.e64
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Effects of Aging Methods and Periods on Quality Characteristics of Beef
Food Sci Anim Resour 2022;42(6):953-967.
https://doi.org/10.5851/kosfa.2022.e63
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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61
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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56
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Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration
Food Sci Anim Resour 2022;42(6):915-927.
https://doi.org/10.5851/kosfa.2022.e47
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Inhibitory effect of genomic DNA extracted from Pediococcus acidilactici on Porphyromonas gingivalis lipopolysaccharide-induced inflammatory responses
Food Sci Anim Resour 2022 [published online ahead of print: Oct 12, 2022]
https://doi.org/10.5851/kosfa.2022.e62
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Effect of Novel High-intensity Ultrasound Technique on Physio-chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle
Food Sci Anim Resour 2022 [published online ahead of print: Oct 12, 2022]
https://doi.org/10.5851/kosfa.2022.e60
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Gold Nanoparticle and PCR-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass
Food Sci Anim Resour 2022 [published online ahead of print: Oct 12, 2022]
https://doi.org/10.5851/kosfa.2022.e59
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Optimization of gelatin extracting condition from Korean native black goat skin and quality comparison with commercial gelatin
Food Sci Anim Resour 2022 [published online ahead of print: Oct 04, 2022]
https://doi.org/10.5851/kosfa.2022.e58
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Comparison of functional properties of blood plasma collected from black goat and Hanwoo cattle
Food Sci Anim Resour 2022 [published online ahead of print: Oct 04, 2022]
https://doi.org/10.5851/kosfa.2022.e57
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Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e53
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Separation and Purification of antioxidant peptide from fermented whey protein by Lactobacillus rhamnosus B2-1
Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e52
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