Most Read Articles
Most read articles are listed by the number of read for the previous three months.
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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Last 3 months views: 1078
https://doi.org/10.5851/kosfa.2019.e53
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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Last 3 months views: 1051
https://doi.org/10.5851/kosfa.2023.e76
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46
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Last 3 months views: 970
https://doi.org/10.5851/kosfa.2022.e46
Current Issues and Technical Advances in Cultured Meat Production: A Review
Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14
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Last 3 months views: 895
https://doi.org/10.5851/kosfa.2021.e14
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
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Last 3 months views: 820
https://doi.org/10.5851/kosfa.2020.e75
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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Last 3 months views: 764
https://doi.org/10.5851/kosfa.2021.e15
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25
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Last 3 months views: 746
https://doi.org/10.5851/kosfa.2021.e25
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73
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Last 3 months views: 725
https://doi.org/10.5851/kosfa.2021.e73
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51
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Last 3 months views: 668
https://doi.org/10.5851/kosfa.2023.e51
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals
Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59
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Last 3 months views: 626
https://doi.org/10.5851/kosfa.2021.e59
Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice
Food Sci Anim Resour 2019;39(1):162-176.
https://doi.org/10.5851/kosfa.2019.e13
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Last 3 months views: 566
https://doi.org/10.5851/kosfa.2019.e13
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review
Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37
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Last 3 months views: 565
https://doi.org/10.5851/kosfa.2022.e37
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57
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Last 3 months views: 533
https://doi.org/10.5851/kosfa.2023.e57
Principles and Applications of Non-Thermal Technologies for Meat Decontamination
Food Sci Anim Resour 2024;44(1):19-38.
https://doi.org/10.5851/kosfa.2023.e72
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Last 3 months views: 474
https://doi.org/10.5851/kosfa.2023.e72
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
Food Sci Anim Resour 2023;43(6):1055-1066.
https://doi.org/10.5851/kosfa.2023.e48
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Last 3 months views: 473
https://doi.org/10.5851/kosfa.2023.e48
Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells
Food Sci Anim Resour 2024;44(1):132-145.
https://doi.org/10.5851/kosfa.2023.e65
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Last 3 months views: 455
https://doi.org/10.5851/kosfa.2023.e65
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects
Food Sci Anim Resour 2023;43(6):1111-1127.
https://doi.org/10.5851/kosfa.2023.e52
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Last 3 months views: 454
https://doi.org/10.5851/kosfa.2023.e52
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72
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Last 3 months views: 452
https://doi.org/10.5851/kosfa.2021.e72
Innovative Application of Cold Plasma Technology in Meat and Its Products
Food Sci Anim Resour 2023;43(6):1087-1110.
https://doi.org/10.5851/kosfa.2023.e31
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Last 3 months views: 438
https://doi.org/10.5851/kosfa.2023.e31
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Korean J Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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Last 3 months views: 432
https://doi.org/10.5851/kosfa.2016.36.4.547