Most Cited Articles

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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Cited by 198
https://doi.org/10.5851/kosfa.2019.e53
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75
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Cited by 136
https://doi.org/10.5851/kosfa.2020.e75
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
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Cited by 96
https://doi.org/10.5851/kosfa.2016.36.6.699

Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Cited by 70
https://doi.org/10.5851/kosfa.2016.36.5.567
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153
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Cited by 70
https://doi.org/10.5851/kosfa.2017.37.2.153

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617
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Cited by 68
https://doi.org/10.5851/kosfa.2017.37.5.617
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65
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Cited by 68
https://doi.org/10.5851/kosfa.2019.e65
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Cited by 65
https://doi.org/10.5851/kosfa.2016.36.6.787

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori ) and Transglutaminase
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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Cited by 57
https://doi.org/10.5851/kosfa.2017.37.3.351
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159
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Cited by 56
https://doi.org/10.5851/kosfa.2016.36.2.159

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Cited by 52
https://doi.org/10.5851/kosfa.2016.36.1.1

Effect of Swiss Chard (Beta vulgaris var. cicla ) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418
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Cited by 52
https://doi.org/10.5851/kosfa.2017.37.3.418

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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Cited by 52
https://doi.org/10.5851/kosfa.2019.e56

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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Cited by 51
https://doi.org/10.5851/kosfa.2016.36.1.90

Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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Cited by 50
https://doi.org/10.5851/kosfa.2017.37.4.477

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Korean J Food Sci Anim Resour 2017;37(2):228-241.
https://doi.org/10.5851/kosfa.2017.37.2.228
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Cited by 49
https://doi.org/10.5851/kosfa.2017.37.2.228

Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
Korean J Food Sci Anim Resour 2017;37(3):464-468.
https://doi.org/10.5851/kosfa.2017.37.3.464
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Cited by 42
https://doi.org/10.5851/kosfa.2017.37.3.464

Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria
Korean J Food Sci Anim Resour 2018;38(5):1064-1079.
https://doi.org/10.5851/kosfa.2018.e40
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Cited by 42
https://doi.org/10.5851/kosfa.2018.e40

Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Korean J Food Sci Anim Resour 2017;37(1):44-51.
https://doi.org/10.5851/kosfa.2017.37.1.44
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Cited by 38
https://doi.org/10.5851/kosfa.2017.37.1.44

The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components
Korean J Food Sci Anim Resour 2018;38(5):1080-1091.
https://doi.org/10.5851/kosfa.2018.e41
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Cited by 38
https://doi.org/10.5851/kosfa.2018.e41