Most Read Articles

Most read articles are listed by the number of read for the previous three months.

Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Korean J Food Sci Anim Resour 2018;38(4):759-767.
https://doi.org/10.5851/kosfa.2018.e14
HTML PDF PubReader Last 3 months views: 359
Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis
Korean J Food Sci Anim Resour 2018;38(4):794-805.
https://doi.org/10.5851/kosfa.2018.e20
HTML PDF PubReader Last 3 months views: 308
Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Korean J Food Sci Anim Resour 2018;38(5):889-900.
https://doi.org/10.5851/kosfa.2018.e22
HTML PDF PubReader Last 3 months views: 234
Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs
Korean J Food Sci Anim Resour 2018;38(6):1261-1272.
https://doi.org/10.5851/kosfa.2018.e62
HTML PDF PubReader Last 3 months views: 206
Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53
HTML PDF PubReader Last 3 months views: 194
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
HTML PDF PubReader Last 3 months views: 191
Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells
Korean J Food Sci Anim Resour 2018;38(6):1168-1178.
https://doi.org/10.5851/kosfa.2018.e48
HTML PDF PubReader Last 3 months views: 174
Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30
HTML PDF PubReader Last 3 months views: 165
Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
Korean J Food Sci Anim Resour 2018;38(5):901-911.
https://doi.org/10.5851/kosfa.2018.e23
HTML PDF PubReader Last 3 months views: 159
Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products
Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49
HTML PDF PubReader Last 3 months views: 143
Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181
Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47
HTML PDF PubReader Last 3 months views: 142
Comparison of Physicochemical Properties between Standard and Sow Pork
Korean J Food Sci Anim Resour 2018;38(5):1120-1130.
https://doi.org/10.5851/kosfa.2018.e45
HTML PDF PubReader Last 3 months views: 139
Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42
HTML PDF PubReader Last 3 months views: 137
Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11
Korean J Food Sci Anim Resour 2018;38(5):878-888.
https://doi.org/10.5851/kosfa.2018.e21
HTML PDF PubReader Last 3 months views: 136
The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review
Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2
HTML PDF PubReader Last 3 months views: 130
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Korean J Food Sci Anim Resour 2018;38(5):927-935.
https://doi.org/10.5851/kosfa.2018.e25
HTML PDF PubReader Last 3 months views: 130
Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents
Korean J Food Sci Anim Resour 2018;38(6):1273-1285.
https://doi.org/10.5851/kosfa.2018.e63
HTML PDF PubReader Last 3 months views: 129
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27
HTML PDF PubReader Last 3 months views: 128
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
HTML PDF PubReader Last 3 months views: 125
Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures
Korean J Food Sci Anim Resour 2018;38(5):995-1007.
https://doi.org/10.5851/kosfa.2018.e31
HTML PDF PubReader Last 3 months views: 124
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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