Most Read Articles
Most read articles are listed by the number of read for the previous three months.
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: 863
https://doi.org/10.5851/kosfa.2019.e1
The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes
Food Sci Anim Resour 2020;40(1):1-10.
https://doi.org/10.5851/kosfa.2019.e96
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Last 3 months views: 611
https://doi.org/10.5851/kosfa.2019.e96
Ingestion of Gouda Cheese Ameliorates the Chronic Unpredictable Mild Stress in Mice
Food Sci Anim Resour 2020;40(1):145-153.
https://doi.org/10.5851/kosfa.2019.e81
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Last 3 months views: 602
https://doi.org/10.5851/kosfa.2019.e81
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65
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Last 3 months views: 550
https://doi.org/10.5851/kosfa.2019.e65
Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules
Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68
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Last 3 months views: 485
https://doi.org/10.5851/kosfa.2019.e68
The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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Last 3 months views: 482
https://doi.org/10.5851/kosfa.2018.38.1.180
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80
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Last 3 months views: 475
https://doi.org/10.5851/kosfa.2019.e80
Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms
Food Sci Anim Resour 2020;40(1):132-144.
https://doi.org/10.5851/kosfa.2019.e97
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Last 3 months views: 441
https://doi.org/10.5851/kosfa.2019.e97
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: 378
https://doi.org/10.5851/kosfa.2019.e53
Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis
Food Sci Anim Resour 2020;40(1):96-105.
https://doi.org/10.5851/kosfa.2019.e88
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Last 3 months views: 356
https://doi.org/10.5851/kosfa.2019.e88
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
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Last 3 months views: 354
https://doi.org/10.5851/kosfa.2018.e2
Nontyphoid Salmonella Prevalence, Serovar Distribution and Antimicrobial Resistance in Slaughter Sheep
Food Sci Anim Resour 2020;40(1):21-33.
https://doi.org/10.5851/kosfa.2019.e75
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Last 3 months views: 303
https://doi.org/10.5851/kosfa.2019.e75
Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1
Food Sci Anim Resour 2020;40(1):106-117.
https://doi.org/10.5851/kosfa.2019.e93
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Last 3 months views: 295
https://doi.org/10.5851/kosfa.2019.e93
Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets
Food Sci Anim Resour 2020;40(1):55-73.
https://doi.org/10.5851/kosfa.2019.e82
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Last 3 months views: 290
https://doi.org/10.5851/kosfa.2019.e82
Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin
Food Sci Anim Resour 2019;39(6):966-979.
https://doi.org/10.5851/kosfa.2019.e90
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Last 3 months views: 288
https://doi.org/10.5851/kosfa.2019.e90
Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying
Food Sci Anim Resour 2020;40(1):118-131.
https://doi.org/10.5851/kosfa.2019.e94
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Last 3 months views: 284
https://doi.org/10.5851/kosfa.2019.e94
Determination of Indicators for Dry Aged Beef Quality
Food Sci Anim Resour 2019;39(6):934-942.
https://doi.org/10.5851/kosfa.2019.e83
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Last 3 months views: 282
https://doi.org/10.5851/kosfa.2019.e83
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: 278
https://doi.org/10.5851/kosfa.2019.e56
Potential Evaluation and Health Fostering Intrinsic Traits of Novel Probiotic Strain Enterococcus durans F3 Isolated from the Gut of Fresh Water Fish Catla catla
Food Sci Anim Resour 2019;39(5):844-861.
https://doi.org/10.5851/kosfa.2019.e57
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Last 3 months views: 276
https://doi.org/10.5851/kosfa.2019.e57
Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61
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Last 3 months views: 270
https://doi.org/10.5851/kosfa.2019.e61