Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide
2016;36(4):487-493.
https://doi.org/10.5851/kosfa.2016.36.4.487
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Last 3 months views: 763
https://doi.org/10.5851/kosfa.2016.36.4.487
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: 400
https://doi.org/10.5851/kosfa.2019.e53
An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329
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Last 3 months views: 352
https://doi.org/10.5851/kosfa.2017.37.3.329
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
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Last 3 months views: 266
https://doi.org/10.5851/kosfa.2018.e45
Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique
Korean J Food Sci Anim Resour 2018;38(5):1109-1119.
https://doi.org/10.5851/kosfa.2018.e44
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Last 3 months views: 257
https://doi.org/10.5851/kosfa.2018.e44
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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Last 3 months views: 237
https://doi.org/10.5851/kosfa.2019.e56
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54
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Last 3 months views: 227
https://doi.org/10.5851/kosfa.2019.e54
Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli , the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50
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Last 3 months views: 224
https://doi.org/10.5851/kosfa.2019.e50
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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Last 3 months views: 219
https://doi.org/10.5851/kosfa.2019.e58
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
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Last 3 months views: 218
https://doi.org/10.5851/kosfa.2018.e27
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Food Sci Anim Resour 2019;39(2):179-196.
https://doi.org/10.5851/kosfa.2018.e38
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Last 3 months views: 217
https://doi.org/10.5851/kosfa.2018.e38
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Food Sci Anim Resour 2019;39(4):541-554.
https://doi.org/10.5851/kosfa.2019.e34
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Last 3 months views: 214
https://doi.org/10.5851/kosfa.2019.e34
Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(4):555-564.
https://doi.org/10.5851/kosfa.2019.e36
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Last 3 months views: 212
https://doi.org/10.5851/kosfa.2019.e36
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
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Last 3 months views: 211
https://doi.org/10.5851/kosfa.2018.e52
Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder
Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1
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Last 3 months views: 209
https://doi.org/10.5851/kosfa.2019.e1
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
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Last 3 months views: 208
https://doi.org/10.5851/kosfa.2018.e62
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
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Last 3 months views: 206
https://doi.org/10.5851/kosfa.2018.e47
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
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Last 3 months views: 203
https://doi.org/10.5851/kosfa.2018.e42
Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves
Food Sci Anim Resour 2019;39(4):677-685.
https://doi.org/10.5851/kosfa.2019.e60
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Last 3 months views: 200
https://doi.org/10.5851/kosfa.2019.e60
Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
Food Sci Anim Resour 2019;39(4):585-600.
https://doi.org/10.5851/kosfa.2019.e49
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Last 3 months views: 197
https://doi.org/10.5851/kosfa.2019.e49