Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Current Issues and Technical Advances in Cultured Meat Production: A Review
Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14
HTML
PDF
PubReader
Last 3 months views: 1283
https://doi.org/10.5851/kosfa.2021.e14
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: 1153
https://doi.org/10.5851/kosfa.2019.e53
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72
HTML
PDF
PubReader
Last 3 months views: 1131
https://doi.org/10.5851/kosfa.2021.e72
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25
HTML
PDF
PubReader
Last 3 months views: 1115
https://doi.org/10.5851/kosfa.2021.e25
Probiotics-Mediated Bioconversion and Periodontitis
Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57
HTML
PDF
PubReader
Last 3 months views: 1081
https://doi.org/10.5851/kosfa.2021.e57
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: 937
https://doi.org/10.5851/kosfa.2019.e65
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: 724
https://doi.org/10.5851/kosfa.2018.e2
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50
HTML
PDF
PubReader
Last 3 months views: 710
https://doi.org/10.5851/kosfa.2021.e50
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: 692
https://doi.org/10.5851/kosfa.2019.e68
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58
HTML
PDF
PubReader
Last 3 months views: 670
https://doi.org/10.5851/kosfa.2021.e58
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese
Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49
HTML
PDF
PubReader
Last 3 months views: 660
https://doi.org/10.5851/kosfa.2021.e49
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51
HTML
PDF
PubReader
Last 3 months views: 612
https://doi.org/10.5851/kosfa.2021.e51
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder
Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48
HTML
PDF
PubReader
Last 3 months views: 605
https://doi.org/10.5851/kosfa.2021.e48
Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening
Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60
HTML
PDF
PubReader
Last 3 months views: 586
https://doi.org/10.5851/kosfa.2021.e60
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159
HTML
PDF
PubReader
Last 3 months views: 581
https://doi.org/10.5851/kosfa.2016.36.2.159
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54
HTML
PDF
PubReader
Last 3 months views: 576
https://doi.org/10.5851/kosfa.2021.e54
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
HTML
PDF
PubReader
Last 3 months views: 575
https://doi.org/10.5851/kosfa.2019.e90
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms
Food Sci Anim Resour 2021;41(6):936-949.
https://doi.org/10.5851/kosfa.2021.e47
HTML
PDF
PubReader
Last 3 months views: 563
https://doi.org/10.5851/kosfa.2021.e47
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40
HTML
PDF
PubReader
Last 3 months views: 553
https://doi.org/10.5851/kosfa.2021.e40
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
HTML
PDF
PubReader
Last 3 months views: 545
https://doi.org/10.5851/kosfa.2016.36.6.699