Most Read Articles

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

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
HTML PDF PubReader Last 3 months views: 534
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
HTML PDF PubReader Last 3 months views: 397
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
HTML PDF PubReader Last 3 months views: 358
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: 352
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
HTML PDF PubReader Last 3 months views: 325
Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro
Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39
HTML PDF PubReader Last 3 months views: 322
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84
HTML PDF PubReader Last 3 months views: 277
Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products
Food Sci Anim Resour 2020;40(4):636-648.
https://doi.org/10.5851/kosfa.2020.e41
HTML PDF PubReader Last 3 months views: 276
Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
Food Sci Anim Resour 2020;40(3):362-376.
https://doi.org/10.5851/kosfa.2020.e16
HTML PDF PubReader Last 3 months views: 270
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59
HTML PDF PubReader Last 3 months views: 267
Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25
HTML PDF PubReader Last 3 months views: 266
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21
HTML PDF PubReader Last 3 months views: 257
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66
HTML PDF PubReader Last 3 months views: 252
Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28
HTML PDF PubReader Last 3 months views: 245
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
Food Sci Anim Resour 2020;40(6):1014-1032.
https://doi.org/10.5851/kosfa.2020.e72
HTML PDF PubReader Last 3 months views: 243
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
HTML PDF PubReader Last 3 months views: 242
Quality Assessment of Beef Using Computer Vision Technology
Food Sci Anim Resour 2020;40(6):896-907.
https://doi.org/10.5851/kosfa.2020.e57
HTML PDF PubReader Last 3 months views: 242
Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17
HTML PDF PubReader Last 3 months views: 239
Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58
HTML PDF PubReader Last 3 months views: 236
Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds
Food Sci Anim Resour 2020;40(5):689-698.
https://doi.org/10.5851/kosfa.2020.e44
HTML PDF PubReader Last 3 months views: 228
Journal Title Change

The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

Clarivate Analytics, which manages SCIE, acknowledges that the journal has been renamed, and below is a screenshot of the journal name change in Journal Citation Reports.

Thank you for your interest in our journal.




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