# | Title | Journal | Year | Citations |
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1 | Bioactive Peptides in Milk and Dairy Products: A Review | Korean Journal for Food Science of Animal Resources | 2015 | 243 |
2 | Consumer Acceptability of Intramuscular Fat | Korean Journal for Food Science of Animal Resources | 2016 | 114 |
3 | Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers | Korean Journal for Food Science of Animal Resources | 2010 | 89 |
4 | Application of Probiotics for the Production of Safe and High-quality Poultry Meat | Korean Journal for Food Science of Animal Resources | 2016 | 80 |
5 | The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality | Korean Journal for Food Science of Animal Resources | 2010 | 80 |
6 | Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle | Korean Journal for Food Science of Animal Resources | 2017 | 79 |
7 | Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters | Korean Journal for Food Science of Animal Resources | 2017 | 78 |
8 | Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers | Korean Journal for Food Science of Animal Resources | 2010 | 72 |
9 | Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry | Korean Journal for Food Science of Animal Resources | 2015 | 71 |
10 | Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria | Korean Journal for Food Science of Animal Resources | 2016 | 68 |
11 | An Outline of Meat Consumption in the Indian Population - A Pilot Review | Korean Journal for Food Science of Animal Resources | 2014 | 63 |
12 | Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase | Korean Journal for Food Science of Animal Resources | 2017 | 63 |
13 | Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages | Korean Journal for Food Science of Animal Resources | 2008 | 62 |
14 | Postmortem Aging of Beef with a Special Reference to the Dry Aging | Korean Journal for Food Science of Animal Resources | 2016 | 61 |
15 | Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers | Korean Journal for Food Science of Animal Resources | 2011 | 61 |
16 | Effects of Wheat Fiber on the Quality of Meat Batter | Korean Journal for Food Science of Animal Resources | 2007 | 60 |
17 | Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak | Korean Journal for Food Science of Animal Resources | 2016 | 56 |
18 | Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts | Korean Journal for Food Science of Animal Resources | 2016 | 56 |
19 | Use of Atmospheric Pressure Cold Plasma for Meat Industry | Korean Journal for Food Science of Animal Resources | 2017 | 55 |
20 | Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage | Korean Journal for Food Science of Animal Resources | 2017 | 54 |
21 | Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood | Korean Journal for Food Science of Animal Resources | 2017 | 53 |
22 | Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria | Korean Journal for Food Science of Animal Resources | 2013 | 52 |
23 | Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition | Korean Journal for Food Science of Animal Resources | 2014 | 51 |
24 | Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria | Korean Journal for Food Science of Animal Resources | 2018 | 51 |
25 | Meat Consumption Culture in Ethiopia | Korean Journal for Food Science of Animal Resources | 2014 | 50 |
26 | Meat Species Identification using Loop-mediated Isothermal Amplification Assay Targeting Species-specific Mitochondrial DNA | Korean Journal for Food Science of Animal Resources | 2014 | 50 |
27 | Quality Characteristics of Pork Patties Added with Seaweed Powder | Korean Journal for Food Science of Animal Resources | 2012 | 50 |
28 | Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment | Korean Journal for Food Science of Animal Resources | 2017 | 47 |
29 | Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers | Korean Journal for Food Science of Animal Resources | 2017 | 46 |
30 | Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg | Korean Journal for Food Science of Animal Resources | 2014 | 45 |
31 | The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components | Korean Journal for Food Science of Animal Resources | 2018 | 45 |
32 | Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages | Korean Journal for Food Science of Animal Resources | 2010 | 45 |
33 | Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review | Korean Journal for Food Science of Animal Resources | 2017 | 44 |
34 | Health Implications of Beef Intramuscular Fat Consumption | Korean Journal for Food Science of Animal Resources | 2016 | 44 |
35 | Characterization of Selected Lactobacillus Strains for Use as Probiotics | Korean Journal for Food Science of Animal Resources | 2015 | 43 |
36 | Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran | Korean Journal for Food Science of Animal Resources | 2007 | 43 |
37 | Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics | Korean Journal for Food Science of Animal Resources | 2017 | 43 |
38 | Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing | Korean Journal for Food Science of Animal Resources | 2015 | 42 |
39 | Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage | Korean Journal for Food Science of Animal Resources | 2014 | 41 |
40 | Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems | Korean Journal for Food Science of Animal Resources | 2016 | 41 |
41 | Defatting and Sonication Enhances Protein Extraction from Edible Insects | Korean Journal for Food Science of Animal Resources | 2017 | 41 |
42 | The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage | Korean Journal for Food Science of Animal Resources | 2014 | 39 |
43 | The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review | Korean Journal for Food Science of Animal Resources | 2018 | 39 |
44 | Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin | Korean Journal for Food Science of Animal Resources | 2013 | 39 |
45 | Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions | Korean Journal for Food Science of Animal Resources | 2015 | 38 |
46 | Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties | Korean Journal for Food Science of Animal Resources | 2017 | 38 |
47 | An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review | Korean Journal for Food Science of Animal Resources | 2017 | 38 |
48 | Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value | Korean Journal for Food Science of Animal Resources | 2016 | 36 |
49 | Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract | Korean Journal for Food Science of Animal Resources | 2016 | 36 |
50 | Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis | Korean Journal for Food Science of Animal Resources | 2010 | 36 |