Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide
2016;36(4):487-493.
https://doi.org/10.5851/kosfa.2016.36.4.487
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Last 3 months views: 814
https://doi.org/10.5851/kosfa.2016.36.4.487
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: 380
https://doi.org/10.5851/kosfa.2019.e65
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: 374
https://doi.org/10.5851/kosfa.2019.e53
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: 279
https://doi.org/10.5851/kosfa.2019.e57
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: 252
https://doi.org/10.5851/kosfa.2019.e68
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: 251
https://doi.org/10.5851/kosfa.2019.e56
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40
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Last 3 months views: 242
https://doi.org/10.5851/kosfa.2019.e40
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: 238
https://doi.org/10.5851/kosfa.2019.e1
Effects of Lotus (Nelumbo nucifera ) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Food Sci Anim Resour 2019;39(5):792-803.
https://doi.org/10.5851/kosfa.2019.e69
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Last 3 months views: 230
https://doi.org/10.5851/kosfa.2019.e69
Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
Food Sci Anim Resour 2019;39(5):804-819.
https://doi.org/10.5851/kosfa.2019.e71
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Last 3 months views: 224
https://doi.org/10.5851/kosfa.2019.e71
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15
Food Sci Anim Resour 2019;39(5):725-741.
https://doi.org/10.5851/kosfa.2019.e55
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Last 3 months views: 209
https://doi.org/10.5851/kosfa.2019.e55
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
Food Sci Anim Resour 2019;39(5):742-755.
https://doi.org/10.5851/kosfa.2019.e62
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Last 3 months views: 208
https://doi.org/10.5851/kosfa.2019.e62
An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329
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Last 3 months views: 207
https://doi.org/10.5851/kosfa.2017.37.3.329
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Food Sci Anim Resour 2019;39(3):494-502.
https://doi.org/10.5851/kosfa.2019.e44
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Last 3 months views: 207
https://doi.org/10.5851/kosfa.2019.e44
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: 206
https://doi.org/10.5851/kosfa.2018.e2
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
Food Sci Anim Resour 2019;39(5):820-830.
https://doi.org/10.5851/kosfa.2019.e72
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Last 3 months views: 201
https://doi.org/10.5851/kosfa.2019.e72
Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol
Food Sci Anim Resour 2019;39(5):831-843.
https://doi.org/10.5851/kosfa.2019.e74
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Last 3 months views: 196
https://doi.org/10.5851/kosfa.2019.e74
Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli , the Extracellular Protein Derived from Bifidobacterium longum KACC 91563
Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50
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Last 3 months views: 194
https://doi.org/10.5851/kosfa.2019.e50
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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Last 3 months views: 193
https://doi.org/10.5851/kosfa.2019.e58
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses
Food Sci Anim Resour 2019;39(5):756-767.
https://doi.org/10.5851/kosfa.2019.e63
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Last 3 months views: 188
https://doi.org/10.5851/kosfa.2019.e63