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: 352
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: 342
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: 340
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: 317
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: 316
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: 312
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: 292
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: 273
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: 271
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: 266
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: 265
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: 256
Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin
Korean J Food Sci Anim Resour 2018;38(6):1315-1321.
https://doi.org/10.5851/kosfa.2018.e67
HTML PDF PubReader Last 3 months views: 253
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: 252
Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine
Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46
HTML PDF PubReader Last 3 months views: 251
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: 247
The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66
HTML PDF PubReader Last 3 months views: 242
Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29
HTML PDF PubReader Last 3 months views: 242
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: 235
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: 234
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

I don't want to open this window for a day.