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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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
HTML PDF PubReader Cited by 72
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
HTML PDF PubReader Cited by 68
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
HTML PDF PubReader Cited by 63
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
HTML PDF PubReader Cited by 59
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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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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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
HTML PDF PubReader Cited by 49
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
HTML PDF PubReader Cited by 49
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
HTML PDF PubReader Cited by 46
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
HTML PDF PubReader Cited by 46
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
HTML PDF PubReader Cited by 45
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
HTML PDF PubReader Cited by 39
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
HTML PDF PubReader Cited by 38
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
HTML PDF PubReader Cited by 37
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
HTML PDF PubReader Cited by 35
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
HTML PDF PubReader Cited by 34
Health Implications of Beef Intramuscular Fat Consumption
Korean J Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
HTML PDF PubReader Cited by 33
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
HTML PDF PubReader Cited by 33
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
HTML PDF PubReader Cited by 33

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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