Most Cited Articles

The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159
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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Consumer Acceptability of Intramuscular Fat
2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
HTML PDF PubReader Cited by 10
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679
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Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152
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Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus
2016;36(2):170-177.
https://doi.org/10.5851/kosfa.2016.36.2.170
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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage
2016;36(2):186-193.
https://doi.org/10.5851/kosfa.2016.36.2.186
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE

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