1.5(top 50%)
impact factor
1.3K(top 20%)
papers
11.9K(top 20%)
citations
38(top 20%)
h-index
1.5(top 50%)
extended IF
1.3K
all documents
12.6K
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54(top 20%)
g-index

Top Articles

#TitleJournalYearCitations
1Bioactive Peptides in Milk and Dairy Products: A ReviewKorean Journal for Food Science of Animal Resources2015243
2Consumer Acceptability of Intramuscular FatKorean Journal for Food Science of Animal Resources2016114
3Differences in the Quality Characteristics between Commercial Korean Native Chickens and BroilersKorean Journal for Food Science of Animal Resources201089
4Application of Probiotics for the Production of Safe and High-quality Poultry MeatKorean Journal for Food Science of Animal Resources201680
5The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork QualityKorean Journal for Food Science of Animal Resources201080
6Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred CattleKorean Journal for Food Science of Animal Resources201779
7Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for FrankfurtersKorean Journal for Food Science of Animal Resources201778
8Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial BroilersKorean Journal for Food Science of Animal Resources201072
9Improved Functional Characteristics of Whey Protein Hydrolysates in Food IndustryKorean Journal for Food Science of Animal Resources201571
10Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage BacteriaKorean Journal for Food Science of Animal Resources201668
11An Outline of Meat Consumption in the Indian Population - A Pilot ReviewKorean Journal for Food Science of Animal Resources201463
12Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and TransglutaminaseKorean Journal for Food Science of Animal Resources201763
13Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type SausagesKorean Journal for Food Science of Animal Resources200862
14Postmortem Aging of Beef with a Special Reference to the Dry AgingKorean Journal for Food Science of Animal Resources201661
15Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and BroilersKorean Journal for Food Science of Animal Resources201161
16Effects of Wheat Fiber on the Quality of Meat BatterKorean Journal for Food Science of Animal Resources200760
17Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken SteakKorean Journal for Food Science of Animal Resources201656
18Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant ExtractsKorean Journal for Food Science of Animal Resources201656
19Use of Atmospheric Pressure Cold Plasma for Meat IndustryKorean Journal for Food Science of Animal Resources201755
20Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated StorageKorean Journal for Food Science of Animal Resources201754
21Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck BloodKorean Journal for Food Science of Animal Resources201753
22Production of GABA (gamma amino butyric acid) by Lactic Acid BacteriaKorean Journal for Food Science of Animal Resources201352
23Characterization of Edible Pork By-products by Means of Yield and Nutritional CompositionKorean Journal for Food Science of Animal Resources201451
24Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant BacteriaKorean Journal for Food Science of Animal Resources201851
25Meat Consumption Culture in EthiopiaKorean Journal for Food Science of Animal Resources201450
26Meat Species Identification using Loop-mediated Isothermal Amplification Assay Targeting Species-specific Mitochondrial DNAKorean Journal for Food Science of Animal Resources201450
27Quality Characteristics of Pork Patties Added with Seaweed PowderKorean Journal for Food Science of Animal Resources201250
28Experimental and Modelling Study of the Denaturation of Milk Protein by Heat TreatmentKorean Journal for Food Science of Animal Resources201747
29Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based PrimersKorean Journal for Food Science of Animal Resources201746
30Comparative Study on the Nutritional Value of Pidan and Salted Duck EggKorean Journal for Food Science of Animal Resources201445
31The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral ComponentsKorean Journal for Food Science of Animal Resources201845
32Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast SausagesKorean Journal for Food Science of Animal Resources201045
33Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise ReviewKorean Journal for Food Science of Animal Resources201744
34Health Implications of Beef Intramuscular Fat ConsumptionKorean Journal for Food Science of Animal Resources201644
35Characterization of Selected Lactobacillus Strains for Use as ProbioticsKorean Journal for Food Science of Animal Resources201543
36Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice BranKorean Journal for Food Science of Animal Resources200743
37Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber CharacteristicsKorean Journal for Food Science of Animal Resources201743
38Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat CuringKorean Journal for Food Science of Animal Resources201542
39Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during StorageKorean Journal for Food Science of Animal Resources201441
40Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food SystemsKorean Journal for Food Science of Animal Resources201641
41Defatting and Sonication Enhances Protein Extraction from Edible InsectsKorean Journal for Food Science of Animal Resources201741
42The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold StorageKorean Journal for Food Science of Animal Resources201439
43The Incidence of Muscle Abnormalities in Broiler Breast Meat – A ReviewKorean Journal for Food Science of Animal Resources201839
44Effects of Various Extraction Methods on Quality Characteristics of Duck Feet GelatinKorean Journal for Food Science of Animal Resources201339
45Characterization of Chicken By-products by Mean of Proximate and Nutritional CompositionsKorean Journal for Food Science of Animal Resources201538
46Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken PattiesKorean Journal for Food Science of Animal Resources201738
47An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive ReviewKorean Journal for Food Science of Animal Resources201738
48Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid ValueKorean Journal for Food Science of Animal Resources201636
49Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng ExtractKorean Journal for Food Science of Animal Resources201636
50Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS AnalysisKorean Journal for Food Science of Animal Resources201036