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 31
https://doi.org/10.5851/kosfa.2019.e53
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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Cited by 29
https://doi.org/10.5851/kosfa.2016.36.2.159
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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Cited by 26
https://doi.org/10.5851/kosfa.2016.36.6.699

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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Cited by 25
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
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 25
https://doi.org/10.5851/kosfa.2017.37.2.153

Effect of Swiss Chard (Beta vulgaris var. cicla ) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
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 25
https://doi.org/10.5851/kosfa.2017.37.3.418
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
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Cited by 24
https://doi.org/10.5851/kosfa.2016.36.6.787

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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Cited by 22
https://doi.org/10.5851/kosfa.2016.36.1.1

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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Cited by 22
https://doi.org/10.5851/kosfa.2016.36.1.90

Use of Atmospheric Pressure Cold Plasma for Meat Industry
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 22
https://doi.org/10.5851/kosfa.2017.37.4.477

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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Cited by 20
https://doi.org/10.5851/kosfa.2016.36.4.494

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori ) and Transglutaminase
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 20
https://doi.org/10.5851/kosfa.2017.37.3.351

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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Cited by 18
https://doi.org/10.5851/kosfa.2016.36.2.267

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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Cited by 18
https://doi.org/10.5851/kosfa.2017.37.2.288
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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Cited by 17
https://doi.org/10.5851/kosfa.2016.36.2.145

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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Cited by 17
https://doi.org/10.5851/kosfa.2016.36.4.547

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
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Cited by 17
https://doi.org/10.5851/kosfa.2017.37.1.105

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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Cited by 16
https://doi.org/10.5851/kosfa.2016.36.1.77

Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species
Food Sci Anim Resour 2016;36(4):499-507.
https://doi.org/10.5851/kosfa.2016.36.4.499
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Cited by 16
https://doi.org/10.5851/kosfa.2016.36.4.499
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
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Cited by 16
https://doi.org/10.5851/kosfa.2016.36.5.577