Food Science of Animal Resources

Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat

Min Guk Kim, Kyungae Jo, Kyoungwon Cho, Sung Sun Park, Hyung Joo Suh, Ki-Bae Hong

Food Sci Anim Resour 2021;41(3):527-541.
https://doi.org/10.5851/kosfa.2021.e17

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Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci Anim Resour 2021;41(4):608-622.
https://doi.org/10.5851/kosfa.2021.e19

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Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

Food Sci Anim Resour 2023;43(5):723-750.
https://doi.org/10.5851/kosfa.2023.e44

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Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe, Amali U. Alahakoon, Achala W. Alakolanga, Dinesh D. Jayasena, Cheorun Jo

Food Sci Anim Resour 2022;42(1):61-72.
https://doi.org/10.5851/kosfa.2021.e62

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Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47

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Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11

Jaeyoung Heo, Donghyun Shin, Sung Yong Chang, Paul Bogere, Mi Ri Park, Sangdon Ryu, Woong Ji Lee, Bohyun Yun, Hak Kyo Lee, Younghoon Kim, Sangnam Oh

Korean J Food Sci Anim Resour 2018;38(5):878-888.
https://doi.org/10.5851/kosfa.2018.e21

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Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages

Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang

Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486

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Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, Hyojin Kang, Sung-Il Ahn, Jin-Woo Jhoo, Chang-Six Ra

Food Sci Anim Resour 2019;39(6):903-917.
https://doi.org/10.5851/kosfa.2019.e76

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The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

Xi Huang, Dong Uk Ahn

Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2

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Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

Food Sci Anim Resour 2023;43(3):512-530.
https://doi.org/10.5851/kosfa.2023.e14

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Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, Hyojin Kang, Sung-Il Ahn, Jin-Woo Jhoo, Chang-Six Ra

Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68

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The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

Jong Youn Jeong, Seung Taek Lim, Cheon Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):538-546.
https://doi.org/10.5851/kosfa.2016.36.4.538

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Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibroblast

Ja young Seol, Ji Young Yoon, Hee Sun Jeong, Nami Joo, Soon Young Choi

Korean J Food Sci Anim Resour 2016;36(2):237-243.
https://doi.org/10.5851/kosfa.2016.36.2.237

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Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501

In-Chan Hwang, Ju Kyoung Oh, Sang Hoon Kim, Sejong Oh, Dae-Kyung Kang

Korean J Food Sci Anim Resour 2018;38(5):1008-1018.
https://doi.org/10.5851/kosfa.2018.e33

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The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products

Jihee Hwang, Seoyoun Lee, Minwoo Jo, Wanil Cho, Junghoon Moon

Food Sci Anim Resour 2021;41(1):95-109.
https://doi.org/10.5851/kosfa.2020.e83

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Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Hye-Jin Kim, Hee-Jin Kim, Kwan-Woo Kim, Jinwook Lee, Sang-Hoon Lee, Sung-Soo Lee, Bong-Hwan Choi, Dong-Jin Shin, Ki-Hong Jeon, Jin-Young Choi, Aera Jang

Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21

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Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Yong Hoon Kim, Han Sol Kim, Seokhwan Kim, Migyeong Kim, Hyo Sun Kwak

Food Sci Anim Resour 2020;40(5):758-771.
https://doi.org/10.5851/kosfa.2020.e50

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An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak, Gamze İpek

Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23

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