Most Cited Articles

Postmortem Aging of Beef with a Special Reference to the Dry Aging
Food Sci Anim Resour 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
Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Consumer Acceptability of Intramuscular Fat
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
Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Food Sci Anim Resour 2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145
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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties
Food Sci Anim Resour 2017;37(5):635-645.
https://doi.org/10.5851/kosfa.2017.37.5.635
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Food Sci Anim Resour 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
Food Sci Anim Resour 2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77
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Quality Improvement of Pork Loin by Dry Aging
Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369
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Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage
Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476
HTML PDF PubReader Cited by 11
Health Implications of Beef Intramuscular Fat Consumption
Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
HTML PDF PubReader Cited by 11
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
HTML PDF PubReader Cited by 11
Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Food Sci Anim Resour 2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
HTML PDF PubReader Cited by 11
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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