Korean journal for food science of animal resources

Titel Veröffentlichungsdatum Sprache Zitate
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration2017/02/28English29
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage2011/02/28English29
Determination of Aflatoxin M1 and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets2017/02/28English29
Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage2016/08/31English29
Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage2010/12/31English28
Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach2017/08/31English28
Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition2013/02/28English28
Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 915632015/12/31English28
Quantitative Proteogenomics and the Reconstruction of the Metabolic Pathway in Lactobacillus mucosae LM12015/10/31English28
Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein2014/06/30English27
Texture Softening of Beef and Chicken by Enzyme Injection Process2015/08/31English27
Effects of Drying Conditions on Quality Properties of Pork Jerky2007/03/31English27
Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat2016/06/30English27
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions2017/04/30English27
Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage2017/04/30English27
Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk2017/04/30English26
Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers2016/10/31English26
Changes in the Quality of Loin from Pigs Supplemented with Dietary Methyl Sulfonyl Methane during Cold Storage2009/04/30English26
Effects of Egg Shell Membrane Hydrolysates on Anti-Inflammatory, Anti-Wrinkle, Anti-Microbial Activity and Moisture-Protection2014/02/28English26
Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage2016/04/30English25
Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species2016/08/31English25
Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs2016/10/31English25
Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage2012/08/31English25
Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product2008/08/30English25
Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease2016/08/31English24
Chemical Composition, Cholesterol, Trans-Fatty Acids Contents, pH, Meat Color, Water Holding Capacity and Cooking Loss of Hanwoo Beef (Korean Native Cattle) Quality Grade2010/12/31English24
Effect of Atmospheric Pressure Plasma Jet on Inactivation of Listeria monocytogenes, Quality, and Genotoxicity of Cooked Egg White and Yolk2012/10/31English24
Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats2016/02/28English24
Risk Assessment for Salmonellosis in Chicken in South Korea: The Effect of Salmonella Concentration in Chicken at Retail2018/10/01English24
Quality Improvement of Pork Loin by Dry Aging2016/06/30English23