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: 598
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: 515
https://doi.org/10.5851/kosfa.2019.e96
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: 510
https://doi.org/10.5851/kosfa.2019.e68
Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
https://doi.org/10.5851/kosfa.2018.e56
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Last 3 months views: 508
https://doi.org/10.5851/kosfa.2018.e56
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: 484
https://doi.org/10.5851/kosfa.2018.38.1.180
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: 423
https://doi.org/10.5851/kosfa.2019.e65
Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages
Food Sci Anim Resour 2020;40(2):274-285.
https://doi.org/10.5851/kosfa.2020.e12
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Last 3 months views: 396
https://doi.org/10.5851/kosfa.2020.e12
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: 378
https://doi.org/10.5851/kosfa.2019.e97
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: 359
https://doi.org/10.5851/kosfa.2019.e80
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: 353
https://doi.org/10.5851/kosfa.2019.e81
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity
Food Sci Anim Resour 2020;40(2):155-171.
https://doi.org/10.5851/kosfa.2020.e1
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Last 3 months views: 340
https://doi.org/10.5851/kosfa.2020.e1
Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2
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Last 3 months views: 330
https://doi.org/10.5851/kosfa.2020.e2
The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7
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Last 3 months views: 319
https://doi.org/10.5851/kosfa.2020.e7
Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens
Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15
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Last 3 months views: 310
https://doi.org/10.5851/kosfa.2020.e15
Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder
Food Sci Anim Resour 2020;40(2):209-220.
https://doi.org/10.5851/kosfa.2020.e5
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Last 3 months views: 305
https://doi.org/10.5851/kosfa.2020.e5
The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs
Food Sci Anim Resour 2020;40(2):242-253.
https://doi.org/10.5851/kosfa.2020.e8
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Last 3 months views: 303
https://doi.org/10.5851/kosfa.2020.e8
Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis ) Monofloral Honey Produced in South Korea
Food Sci Anim Resour 2020;40(2):221-230.
https://doi.org/10.5851/kosfa.2020.e6
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Last 3 months views: 301
https://doi.org/10.5851/kosfa.2020.e6
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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Last 3 months views: 299
https://doi.org/10.5851/kosfa.2020.e11
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3
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Last 3 months views: 287
https://doi.org/10.5851/kosfa.2020.e3
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14
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Last 3 months views: 280
https://doi.org/10.5851/kosfa.2020.e14