Most Cited Articles

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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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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Consumer Acceptability of Intramuscular Fat
2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
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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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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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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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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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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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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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Health Implications of Beef Intramuscular Fat Consumption
2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
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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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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review
2016;36(2):137-144.
https://doi.org/10.5851/kosfa.2016.36.2.137
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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283
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Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages
2016;36(3):421-426.
https://doi.org/10.5851/kosfa.2016.36.3.421
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Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent
2017;37(1):29-37.
https://doi.org/10.5851/kosfa.2017.37.1.29
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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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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Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk
2017;37(2):320-328.
https://doi.org/10.5851/kosfa.2017.37.2.320
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