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2021 Impact Factor: 3.135
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Most Cited Articles

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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Etiological Agents Implicated in Foodborne Illness World Wide
Heeyoung Lee, Yohan Yoon
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75
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Consumer Acceptability of Intramuscular Fat
Damian Frank, Seon-Tea Joo, Robyn Warner
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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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Young-Hwa Hwang, Seon-Tea Joo
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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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong
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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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo
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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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo
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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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
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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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim
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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Use of Atmospheric Pressure Cold Plasma for Meat Industry
Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung
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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Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
Jimyeong Ha, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Heeyoung Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon
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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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood
Supaluk Sorapukdee, Supawadee Narunatsopanon
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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Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria
Hilal Seval Abanoz, Buket Kunduhoglu
Korean J Food Sci Anim Resour 2018;38(5):1064-1079.
https://doi.org/10.5851/kosfa.2018.e40
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Health Implications of Beef Intramuscular Fat Consumption
Declan J. Troy, Brijesh K. Tiwari, Seon-Tea Joo
Korean J Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
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Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Hlaing Myat Thu, Theingi Win Myat, Mo Mo Win, Kyaw Zin Thant, Shofiqur Rahman, Kouji Umeda, Sa Van Nguyen, Faustino C. Icatlo, Kyoko Higo-Moriguchi, Koki Taniguchi, Takao Tsuji, Keiji Oguma, Sang Jong Kim, Hyun Suk Bae, Hyuk Joon Choi
Korean J Food Sci Anim Resour 2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment
Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, Guangqing Mu
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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Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu
Korean J Food Sci Anim Resour 2017;37(3):376-384.
https://doi.org/10.5851/kosfa.2017.37.3.376
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The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review
Xi Huang, Dong Uk Ahn
Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2
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An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
Muhammad Sohaib, Faraz Jamil
Korean J Food Sci Anim Resour 2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329
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The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components
Ji-Ae Park, Sea-Hwan Sohn
Korean J Food Sci Anim Resour 2018;38(5):1080-1091.
https://doi.org/10.5851/kosfa.2018.e41
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Food Science of Animal Resources
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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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