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| Year | Authors | Title | Journal | |
|---|---|---|---|---|
| Lee et al | Study on the history and characteristics of Korean native cattle: Hanwoo | Food Science of Animal Resources | ||
| Jung et al | Dynamic shifts in metabolic demand during myogenic progression in porcine skeletal muscle stem cells | npj Science of Food | ||
| Kim et al | Chemometric insights into the flavor development and quality changes in Jeju crossbred cattle loin during wet aging | Food Science of Animal Resources https://doi.org/10.5851/kosfa.2024.e115 | ||
| Park et al | Effects of irradiation on microbiological and physichochemical properties of dry pet food | Journal of Animal Science and Technology | ||
| Kim et al | Exploring the modulation of extracellular metabolites in different Listeria monocytogenes strains under cold-stress | Food Science of Animal Resources | ||
| 25-14 | 2025 | Kim et al | Enhancing collagen synthesis in porcine smooth muscle cells for cultured meat | Food Bioscience 71, 107134 https://doi.org/10.1016/j.fbio.2025.107134 |
| 25-13 | 2025 | Hong et al | Potential exudate metabolites to predict microbial populations in beef | Food Research International, 217, 116814 https://doi.org/10.1016/j.foodres.2025.116814 |
| 25-12 | 2025 | Kim et al | Utilizing drip metabolites and predictive modeling for non-destructive freshenss assessment in pork | npj Science of Food 9, 55 https://doi.org/10.1038/s41538-025-00421-y. |
| 25-11 | 2025 | Sethukali et al | Potential of X-ray irradiation for pathogen inactivation in semi-moist pet food and changes in physicochemcial qualities | Animal Feed Science and Technololgy 325, 116344 https://doi.org/10.1016/j.anim.feed.2025.116344 |
| 25-10 | 2025 | Sethukali et al | Effect of electron beam irradiation on microbial inactivation, nutritional and quality properties of semi-moist pet foods | Radiation Physics and Chemistry 232, 112689 https://doi.org/10.1016/j.radphyschem.2025.112689 |
| 25-09 | 2025 | Sethukali et al | Ionizing radiation for quality control and mitigating microbial contamination and mycotoxins in pet foods | Food Reviews International 1-27 https://doi.org/10.1080/87559129.2025.2473028 |
| 25-08 | 2025 | Kim et al | Enhancement of non-destructive chicken freshness prediction using Vis/NIR spectroscopy through wavelength selection and data augmentation | LWT 221, 117602 https://doi.org/10.1016/j.lwt.2025.117602 |
| 25-07 | 2025 | Park et al | Effect of temperature on the microbial growth and quality of unsealed dry pet food during sotrage | Food Science of Animal Resources https://doi.org/10.5851/kosfa.2024.e51 |
| 25-06 | 2025 | Ismail et al | Evaluation of biomarkers that influence the freshness of beef during storage using VIS/NIR hyperspectral imaging | LWT 216, 117302 https://doi.org/10.1016/j.lwt.2024.117302 |
| 25-05 | 2025 | Lee et al | Application of animal resources into the Maillard reaction model system to improve meat flavor | Food Science of Animal Resources 45(1), 303-327 https://doi.org/10.5851/kosfa.2024.e133 |
| 25-04 | 2025 | Jung et al | Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during storage | Poultry Science 104, 104556 https://doi.org/10.1016/j.psj.2024.104556 |
| 25-03 | 2025 | Choi et al | Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics | Animal Bioscience 38(1), 142-156 https://doi.org/10.5713/ab.24.0255 |
| 25-02 | 2025 | Lee et al | Novel umami-enhancing peptides of beef M. semimembranosus hydrolysates interactions with the T1R1/T1R3 taste receptor | Food Chemistry 163(3), 141368 https://doi.org/10.1016/j.foodchem.2024.141368 |
| 25-01 | 2025 | Kim et al | Fundamental study on structural formation, amino acids, and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells | Food Science and Biotechnology https://doi.org/10.10047/s10068-024-01793-9 |
24-24 | 2024 | Shin et al | Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat | Journal of Animal Science and Technology 66:1221-1236 https://doi.org/10.5187/jast.2023.e125 |
| 24-23 | 2024 | Lee et al | Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma | Food Research International 195, 115118 https://doi.org/10.1016/j.foodres.2024.115118 |
| 24-22 | 2024 | Jung et al | Comparative evaluation of myogenic potential of purebred chicken muscle stem cells | Current Research in Biotechnology 8, 100241 https://doi.org/10.1016/j.crbiot.2024.100241 |
| 24-21 | 2024 | Hong et al | Investigation of different cold adaptation abilities in Salmonella enterica serotype Typhimurium strians using extracellular metabolomic approach | International Microbiology https://doi.org/10.1007/s10123-024-00556-0 |
| 24-20 | 2024 | Kim and Lee et al | Optimizing tenderness of Chikso beef rump steak for elderly people with the combination of ficin and sous-vide cooking | Meat Science 216, 109557 https://doi.org/10.1016/j.meatsci.2024.109557 |
| 24-19 | 2024 | Kim and Jung et al | Technological aspects of bridging the gap between cell-based food and conventional meat | Meat and Muscle Biology 8(1), 17645 https://doi.org/10.22175/mmb.17645 |
| 24-18 | 2024 | Song et al | Colorimetric sensor to monitor the temperature with in-situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel | Journal of Materials Science https://doi.org/10.1007/s10853-024-09896-8 |
| 24-17 | 2024 | Kim et al | Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides | Food Science of Animal Resources 44(3), 551-569 https://doi.org/10.5851/kosfa.2023.e64 |
| 24-16 | 2024 | Jung et al | Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage | Journal of Animal Science and Technology 66(3), 587-602 https://doi.org/10.5187/jast.2023.e62 |
24-15 | 2024 | Kim and Kim et al | Meat-derived broth as a novel culture medium for metabolomics study of bacteria in meat | LWT Food Science and Technology, 116254 https://doi.org/10.1016/j.lwt.2024.116254 |
24-14 | 2024 | Kim et al | A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites | International Journal of Food Microbiology 419, 110738 https://doi.org/10.1016/j.ijfoodmicro.2024.110738 |
24-13 | 2024 | Kim et al | Laminin as a key extracelluar matrix for proliferation, differentiation, maturation of porcine muscle stem cell cultivation | Food Science of Animal Resources 44(3), 710-722 https://doi.org/10.5851/kosfa.2024.e27 |
24-12 | 2024 | Ryu et al | Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis | Journal of Food Engineering 377, 112086 https://doi.org/10. 1016/j.jfoodeng.2024.112086 |
24-11 | 2024 | Hur and Kim et al | Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and oxidative stress pathway | Food & Function 15, 4564-4574 https://doi.org/10.1039/d3fo03911k |
24-10 | 2024 | Choi et al | The impact of overnight lairage on meat quality and storage stability of pork loin | Journal of Animal Science and Technology 66(2), 412-424 https://doi.org/10.5187/jast.2023.e138 |
24-9 | 2024 | Lee et al | The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability of wet-aged Chikso beef | Food Packaging and Shelf Life 43, 101275 https://doi.org/10.1016/j.fpsl.2024.101275 |
24-8 | 2024 | Jung et al | Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumstick made from long-term thawed Korean native chicken | Poultry Science 103, 103583 https://doi.org/10.1016/j.psj.2024.103583 |
24-7 | 2024 | Kim et al | Genome-wide studies of anserine and carnosine contents in the breast meat of Korean native chickens | Poultry Science 103, 103590 https://doi.org/10.1016/j.psj.2024.103590 |
24-6 | 2024 | Jung et al | Metabolomic changes in culture media with varying passage numbers of pig muscle stem cell culture for cultured meat production | Food Research International 182, 114138 https://doi.org/10.1016/j.foodres.2024.114138 |
24-5 | 2024 | Hur et al | Impact of livestock industry on climate change: Case study in South Korea – A review | Animal Bioscience 37(3), 405-418 https://doi.org/10.5713/ab.23.0256 |
24-4 | 2024 | Ranasinghe et al | An overview of carcass and meat quality traits of indigenous chicken from South and East Asia | Wolrd’s Poultry Science Journal https://doi.org/10.1080/00439339.2024.2315428 |
24-3 | 2024 | Shin et al | Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens | Poultry Science 103:103462. https://doi.org/10.1016/j.psj.2024.103462 |
24-2 | 2024 | Ismail et al | Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques | Innovative Food Science and Emerging Technologies, 91, 103544 https://doi.org/10.1016/j.ifset.2023.103544 |
24-1 | 2024 | Fernando et al | An overview of the potential application of chitosan in meat and meat products | Carbohydrate Polymers, 324, 121477 https://doi.org/10.1016/j.carbpol.2023.121477 |
| 23-24 | 2023 | Lee et al | Metabolomic approach to understand the effect of lairage on the quality of pork | Meat and Muscle Biology 7(1):16898 https://doi.org/10.22175/mmb.16898 |
| 23-23 | 2023 | Kim et al | Comparison of meat quality from Hanwoo cattle having yellow and white carcass fat | Meat and Muscle Biology 7(1):16878 https://doi.org/10.22175/mmb.16878 |
| 23-22 | 2023 | Kim et al | Genome-wide association study on the content of nucleotide-related compounds in Korean native chicken breast meat | Animals 13(18):2966 https://doi.org/10.3390/ani13182966 |
| 23-21 | 2023 | Lee et al | Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity | Poultry Science 102:103126 https://doi.org/10.1016/j.psj.2023.103126 |
| 23-20 | 2023 | Jayasena and Kang et al | Innovative application of cold plasma technology in meat and its products | Food Science of Animal Resources, 43(6):1087-1110 https://doi.org/10.5851/kosfa.2023.e31 |
| 23-19 | 2023 | Kim et al | Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis | Current Research in Food Science 7, 100590 https://doi.org/10.1016/j.crfs.2023.100590 |
| 23-18 | 2023 | Ismail et al | Quality evaluation of mackerel fillets stored under different conditions by hyperspectral imaging analysis | Food Science of Animal Resources 43(5):840-858 https://doi.org/10.5851/kosfa.2023.e39 |
| 23-17 | 2023 | Lee et al | Current technologies, regulation and future perspective of animal product analogs | Animal Bioscience 36(10):1465-1487 https://doi.org/10.5713/ab.23.0029 |
| 23-16 | 2023 | Lee and Yim et al | Plama-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics | Innovative Food Science and Emnerging Technologies 88, 103455 https://doi.org/10.1016/j.ifset.2023.103455 |
| 23-15 | 2023 | Lee, Kim, and Jung et al | Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat | Current Research in Food Science 7, 100551 https://doi.org/10.1016/j.crfs.2023.100551 |
| 23-14 | 2023 | Kim and Lee et al | Evaluation of fermented soybean meal and edible insect hydrolysates as potential serum replacement in pig muscle stem cell culture | Food Bioscience 54, 102923 https://doi.org/10.1016/j.fbio.2023.102923 |
| 23-13 | 2023 | Lee et al | Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chickso and Hanwoo beef during wet aging | Animal Bioscience 36(7):1101-1109 https://doi.org/10.5713/ab.23.0001 |
| 23-12 | 2023 | Kim et al | Structural and physicochemical changes in soybean protein via remote plasma treatment | Molecules 23:3882 https://doi.org/10.3390/molecules28093882 |
| 23-11 | 2023 | Lee et al | Bactericidal effect of combination of atmospheric pressure plasma and nisin on meat products inoculated with Escherichia coli O157:H7 | Food Science of Animal Resourcdes https://doi.org/10.5851/kosfa.2022.e73 |
| 23-10 | 2023 | Lee et al | The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using HTMP pre-treatment and enzyme hydrolysis combination | Poultry Science 102:102680 https://doi.org/10.1016/j.psj.2023.102680 |
| 23-9 | 2023 | Park et al | VIS/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle | Journal of Food Engineering 350:111500 https://doi.org/10.1016/j.jfoodeng.2023.111500 |
| 23-8 | 2023 | Kim et al | Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container | Animal Bioscience 36(5):797-809 https://doi.org/10.5713/ab.22.0438 |
| 23-7 | 2023 | Park et al | Effects of genomic estimated breeding value and dietary energy to protein ratio on grwoth performnace, carcass traits, and lipogenic gene expression in Hanwoo steer | Animal 17:100728 https://doi.org/10.1016/animal2023.100728 |
| 23-6 | 2023 | Kumar et al | On-farm and processing factors affecting rabbit carcass and meat quality attributes | Food Science of Animal Resources 43(2):197-219 https://doi.org/10.5851/kosfa.2023.e5 |
| 23-5 | 2023 | Lee and Kwon et al | Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods | Meat Science 199:109137 https://doi.org/10.1016/j.meatsci.2023.109137 |
| 23-4 | 2023 | Ismail et al | Hyperspectral imaging coupled with multivatiate analyses for efficient prediction of chemical, biological and physical properties of seafood products | Food Engineering Reviews http://doi.org/10.10074/s12393-022-093.27-x |
| 23-3 | 2023 | Fassah et al | Effect of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the logissimus thoracis of Hanwoo steers | Meat Science 198:109093 https://doi.org/10.1026/j.meatsci.2022.109093 |
| 23-2 | 2023 | Ryu et al | Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat | Animal Bioscience 36:295-306 https://doi.org/10.5713/ab.22.0171/td> |
| 23-1 | 2023 | Yim et al | Effect of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage | Radiation Physics and Chemistry 202:110563 https://doi.org/10.1016/j.radphyschem.2022.110563 |
| 22-15 | 2022 | Kang et al | The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm | Journal of Applied Microbiology 133:3007-3019 https://doi.org/10.1111/jam.15757 |
| 22-14 | 2022 | Kim et al | Metabolomic approaches for the detection of Listeria monocytogenes and Staphylococcus aureus in culture media | LWT Food Science and Technology 171(15):114117 https://doi.org/10.1016/j.lwt.2022.114117 |
| 22-13 | 2022 | Barido et al | Physicochemical characteristics and flavor-related compounds of fresh and frozen-thawed thigh meats from chickens | Foods 11(19),3006 https://doi.org/10.3390/foods11193006 |
| 22-12 | 2022 | Kim et al | Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness | npj Science of Food 6(44):1-8 https://doi.org/10.1038/s41538-022-00159-x |
| 22-11 | 2022 | Jung et al | Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement | Meat Science 194:108993 https://doi.org/10.1016/j.meatsci.2022.108993 |
| 22-10 | 2022 | Lee et al | Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef | Food Microbiology 107:104083 https://doi.org/10.1016/j.fm.2022.104083 |
| 22-9 | 2022 | Jung et al | Comparison of chicken breast quality characteristics and metabolites by different rearing environments and refrigerated storage | Poultry Science 101:101953 https://doi.org/10.1016/j.psj.2022.101953 |
| 22-8 | 2022 | Kang et al | Effect of plasma-activated acetic acid on inactivation of Salmonella Typhymurium and quality traits on chicken meats | Poultry Science 101:101793 https://doi.org/10.1016/j.psj.2022.101793 |
| 22-7 | 2022 | Lee et al | Effect of animal-friendly raising environment on quality, storage stability, and metabolomic profiles of chicken thigh meat | Food Research International 155:111046 https://doi.org/10.1016/j.foodres.2022.111046 |
| 22-6 | 2022 | Kwon et al | Effect of temperature abuse on quality and metabolites of frozen/thawed beef loins | Food Science of Animal Resources 42(2):341-349 https://doi.org/10.5851/kosfa.2022.e9 |
| 22-5 | 2022 | Kim et al | Determining the optimal cooking time for cooking loss, shear force, and off-flavor reduction of pork large intestines | Food Science of Animal Resources 42(2):332-340 https://doi.org/10.5851/kosfa.2022.e6 |
| 22-4 | 2022 | Lee et al | Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants | Poultry Science 101:101627 https://doi.org/10.1016/j.psj.2021.101627 |
| 22-3 | 2022 | Rupasinghe et al | Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage | Food Science of Animal Resources 42(1):61-72 https://doi.org/10.5851/kosfa.2021.e62 |
| 22-2 | 2022 | Shin et al | Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil | Poultry Science 101(1):101554 https://doi.org/10.1016/j.psj.2021.101554 |
| 22-1 | 2022 | Illippangama et al | Inulin as a functional ingredient and their applications in meat products | Carbohdyrate Polymers 275: 118706 https://doi.org/10.1016/j.carbpol.2021.118706 |
| 21-18 | 2021 | Baek et al | Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein | Innovative Food Science and Emerging Technologies 74:102869 https://doi.org/10.1016/j.ifset.2021.102869 |
| 21-17 | 2021 | Lee et al | Effect on health from consumption of meat and meat products | Journal of Animal Science and Technology 2021; 63(5):955-976 https://doi.org/10.5187/jast.2021.e101 |
| 21-16 | 2021 | Ramani et al | Technical requirements for cultured meat production: a review | Journal of Animal Science and Technology https://doi.org/10.5187/jast.2021.e45 |
| 21-15 | 2021 | Lee et al | Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef | Animal Bioscience 34(10):1705-1716 https://doi.org/10.5713/ab.20.0852 |
| 21-14 | 2021 | Lee et al | Analysis on difference of consumer’s evaluation on visual features of pork cuts | Journal of Animal Science and Technology 63(3):614-625 https://doi.org/10.5187/jast.2021.e58 |
| 21-13 | 2021 | Piao et al | Effects of dietary glycerol inclusion on growth performance, carcass and meat quality characteristics, glycogen content, and meat volatile compounds in Korean cattle steers | Animal Bioscience 34(4):603-612 https://doi.org/10.5713/ajas.20.0186 |
| 21-12 | 2021 | Jeong et al | Molecular hybridization based on (-)-epigallocatechin gallate as a new class of anti-glycation agents | Bioscience Biotechnology and Biochemistry 85(5):1069-1076 https://doi.org/10.1093/bbb/zbab020 |
| 21-11 | 2021 | Baek et al | Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces | Innovative Food Science and Emerging Technologies 69(102663):1-8 https://doi.org/10.1016/j.ifset.2021.102663 |
| 21-10 | 2021 | Kim et al | Nuclear magnetic resonance (NMR)-based quantification on flavor-active and bioactive compounds and application for distinguishment of chicken breeds | Food Science of Animal Resources 41(2):312-323 https://doi.org/10.5851/kosfa.2020.e102 |
| 21-9 | 2021 | Heo et al | Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese | LWT-Food Science and Technology 143, 111128 https://doi.org/10.1016/j.lwt.2021.111128 |
| 21-8 | 2021 | Kim et al | Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences | Food Chemistry 342(128316):1-9 https://doi.org/10.1016/j.foodchem.2020.128316 |
| 21-7 | 2021 | Choi et al | Muscle stem cell isolation and in vitro culture for meat production: A methodological review | Comprehensive Reviews in Food Science and Food Safety 20:429-457 https://doi.org/10.1111/1541-4337.12661 |
| 21-6 | 2021 | Lee et al | Effect of different aging methods on the formation of aroma volatiles in beef strip loins | Foods 10(146):1-16 https://doi.org/10.3390/foods10010146 |
| 21-5 | 2021 | Ali et al | Comparative meat qualities of Boston butt muscles (M. subscapularis) from different pig breeds available in Korean market | Food Science of Animal Resources 41(1):71-84 https://doi.org/10.5851/kosfa.2020.e79 |
| 21-4 | 2021 | Kim et al | Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing | LWT Food Science and Technology 135(110050):1-7 https://doi.org/10.1016/j.lwt.2020.110050 |
| 21-3 | 2021 | Yoo et al | Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action | Food Microbiology 93(103611):1-8 https://doi.org/10.1016/j.fm.2020.103611 |
| 21-2 | 2021 | Jo et al | No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma | Food Chemistry 338(127826):1-5 https://doi.org/10.1016/j.foodchem.2020.127826 |
| 21-1 | 2021 | Baek et al | Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef | Meat Science 171:108268 https://doi.org/10.1016/j.meatsci.2020.108268 |
| 20-17 | 2020 | Jeong et al | Novel hybrid molecules based on (-)-epigallocatechin gallate as potent anti-adipogenic agents | Biological and Pharmaceutical Bulletin 68:1155-1162 https://doi.org/10.1248/cpb.c20-00229 |
| 20-16 | 2020 | Cahyadi et al | Association of the thyroid hormone responsive spot 14 alpha gene with growth-related traits in Korean native chicken | Asian Australasian Journal of Animal Science 33(11):1755-1762 https://doi.org/10.5713/ajas.19.0541 |
| 20-15 | 2020 | Baek et al | Inactivation of Salmonella Typhimurium by non‐thermal plasma bubbles: Exploring the key reactive species and the influence of organic matter | Foods 9(1689):1-13 https://doi.org/10.3390/foods9111689 |
| 20-14 | 2020 | Yim et al | Effect of sodium-alternative curing salts on physicochemical properties during salami manufacture | Food Science of Animal Resources 40(6):946-956 https://doi.org/10.5851/kosfa.2020.e65 |
| 20-13 | 2020 | Choi et al | Purification of pig muscle stem cells using magnetic-activated cell sorting(MACS) based on the expression of cluster of differentiation 29(CD29) | Food Science of Animal Resources 40(5):852-859 https://doi.org/10.5851/kosfa.2020.e51 |
| 20-12 | 2020 | Lee et al | Status of meat alternatives and their potential role in the future meat market — A review | Asian Australasian Journal of Animal Science 33(10):1533-1543 https://doi.org/10.5713/ajas.20.0419 |
| 20-11 | 2020 | Kim et al | Characteristic metabolic changes of the crust from dry-aged beef using 2D NMR spectroscopy | Molecules 25(13):3087 https://doi.org/10.3390/molecules25133087 |
| 20-10 | 2020 | Lee et al | Increased protein digestibility of beef with aging in an infant in vitro digestion model | Meat Science 166:108151 https://doi.org/10.1016/j.meatsci.2020.108210 |
| 20-9 | 2020 | Choi et al | Optimization of culture conditions for maintaining pig muscle stem cells in vitro | Food Science of Animal Resources 40(4):659-667 https://doi.org/10.5851/kosfa.2020.e39 |
| 20-8 | 2020 | Choi et al | Potential antioxidant and angiotensin I-converting enzyme inhibitory activity in crust of dry-aged beef | Scientific Reports 10:7883 https://doi.org/10.1038/s41598-020-64861-0 |
| 20-7 | 2020 | Jeong et al | Efficient dimerization of (-)epigallocatechin gallate using nonthermal plasma as potent melanogenesis inhibitors | Journal of Physics D: Applied Physics 53(274005):1-8 https://doi.org/10.1088/1361-6463/ab8417 |
| 20-6 | 2020 | Shin et al | Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils | Poultry Science 99:2811-2818 https://doi.org/10.1016/j.psj.2020.01.008 |
| 20-5 | 2020 | Jo et al | Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham | Meat Science 166(108151):1-7 https://doi.org/10.1016/j.meatsci.2020.108151 |
| 20-4 | 2020 | Kim et al | Plasma-polymerized phlorotannins and their enhanced biological activities | Journal of Agricultural and Food Chemistry 68(8):2357-2365 https://doi.org/10.1021/acs.jafc.9b07077 |
| 20-3 | 2020 | Baek et al | Antimicrobial effects and its mechanism of plasma activated droplet produced from arc discharge plasma on planktonic Listeria monocytogenes and Escherichia coli O157:H7 | Journal of Physics D: Applied Physics 53(124002):1-9 https://doi.org/10.1088/1361-6463/ab634d |
| 20-2 | 2020 | Yoo et al | Effects of searing cooking on sensory and physichochemical properties of beef steak | Food Science of Animal Resources 40(1):44-54 https://doi.org/10.5851/kosfa.2019.e80 |
| 20-1 | 2020 | Jo et al | Curing of ground ham by remote infusion of atmospheric non-thermal plasma | Food Chemistry 309:1-8 https://doi.org.116/j.food chem.2019.125643 |
| 19-24 | 2019 | Hur et al | Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: An Asian perspective | Critical Reviews in Food Science and Nutrition https://doi.org/10.1080/10408398.2018.1495615 |
| 19-23 | 2019 | Oh et al | Identification of microorganisms associated with the quality improvement of dry-aged beef through microbiome analysis and DNA sequencing, and evalualtion of their effects on beef quality | Journal of Food Science 84(10): 2944-2954 https://doi.org/10.1111/1750-3841.14813 |
| 19-22 | 2019 | Hur et al | Effect of dietary red meat on colorectal cancer risk-A review | Comprehensive Reviews in Food Science and Food Safety 18(6):1812-1824 https://doi.org/10.1111/1541-4337.12501 |
| 19-21 | 2019 | Ali et al | Comparison of functional compounds and micronutrients of chicken breast meat by breeds | Food Science of Animal Resources 39(4):632-642 https://doi.org/10.5851/kosfa.2019.e54 |
| 19-20 | 2019 | Oh et al | Electrical resistance and mold distribution on beef surface as indicators of dry aging | Journal of Food Process Engineering 42:e13122 https://doi.org/10.1111/jfpe.13122 |
| 19-19 | 2019 | Gavahian et al | Prospective applications of cold plasma for processing poultry products: Benefits, effects on quality attributes, and limitations | Comprehensive Reviews in Food Science and Food Safety 18:1292-1309 https://doi.org/10.1111/15414337.12460 |
| 19-18 | 2019 | Yim et al | Combined effect of aging and irradiation on physicochemical quality of pork shoulder | Food Science of Animal Resources 39(3):510-519 |
| 19-17 | 2019 | Choe et al | Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin | International Journal of Food Properties 22(1):1112-1121 DOI:10.1080/10942912.2019.1629690 |
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| 19-15 | 2019 | Feng et al | Impact of electron-beam irradiation on the quality characteristics of raw ground beef | Innovative Food Science and Emerging Technologies 54:87-92 https://doi.org/10.1016/j.ifset.2019.03.010 |
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| 19-12 | 2019 | Lee et al | Physicochemical properties of brown rice according to characteristics of cultivars treated with atmospheric pressure plasma | Journal of Cereal Science 87:138-142 https://doi.org/10.1016/j.jcs.2019.03.013 |
| 19-11 | 2019 | Shin et al | Antioxidant effects of lotus(Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination | International Journal of Food Properties 22(1): 383-394 https://doi.org/10.1080/10942912.2019.1588295 |
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| 19-5 | 2019 | Lee et al | Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage | Innovative Food Science and Emerging Technologies 52:429-437 https://doi.org/10.1016/j.ifset.2019.02.006 |
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| 18-16 | 2018 | Lee et al | Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion type sausage | Journal of Food Processing and Preservation 42:e13712 DOI: 10.1111/jfpp.13712 |
| 18-15 | 2018 | Park et al | Interplay among ozone and nitrogen oxides in air plasmas: Rapid transition of plasma chemistry | Chemical Engineering Journal 352:1014-1021 https://doi.org/10.1016/j.cej.2018.07.039 |
| 18-14 | 2018 | Yong et al | Mechanism underlying green discolouration of myoglobin induced by atmospheric pressure plasma | Scientific Reports 8:9790 DOI:10.1038/s41598-018-28096-4 |
| 18-13 | 2018 | Choe et al | Influence of cooking, storage period, and re-heating on production of cholesterol oxides in chicken meat | Korean Journal for Food Science of Animal Resources 38(3):433-441 DOI: 10.5851/kosfa.2018.38.3.433 |
| 18-12 | 2018 | Jin et al | Identification of quantitative trait loci for the fatty acid composition in Korean native chicken | Asian-Australasian Journal of Animal Resources 31(8):1134-1140 DOI: 10.5713/ajas.17.0781 |
| 18-11 | 2018 | Lee et al | Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma | Food Science and Biotechnology 27(3):661-667 DOI: 10.1007/s10068-017-0297-6 |
| 18-10 | 2018 | Choe et al | Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages | Meat Science 143:114-118 https://doi.org/10.1016/j.meatsci.2018.04.038 |
| 18-9 | 2018 | Seol et al | Bioactivites of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system | International Journal of Food Properties 21(1):220-227 https://doi.org/10.1080/10942912.2018.1440241 |
| 18-8 | 2018 | Lee et al | Determination of salable shelf-life for wrap-packaged dry-aged beef during cold storage | Korean Journal for Food Science of Animal Resources 38(2):251-258 |
| 18-7 | 2018 | Misra et al | Atmospheric pressure cold plasma improves viscofying and emulsion stabilizing properties of xanthan gum | Food Hydrocolloids 82:29-33 DOI: 10.1016/j.foodhyd.2018.03.031 |
| 18-6 | 2018 | Jeong et al | Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties | Food Chemistry 258:181-188 DOI: 10.1016/j.foodchem.2018.03.086 |
| 18-5 | 2018 | Yim et al | Use of alternative curing salts for processing salamis | Asian Australasian Journal of Animal Science 31(1):123-128 https://doi.org/10.5713/ajas.17.0432 |
| 18-4 | 2018 | Kim et al | Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation | Meat Science 136:85-92 https://doi.org/10.1016/j.meatsci.2017.10.016 |
| 18-3 | 2018 | Feng et al | Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye | Innovative Food Science and Emerging Technologies 45:115-121 https://doi.org/10.1016/j.ifset.2017.09.006 |
| 18-2 | 2018 | Yong et al | An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety | Plasma Processing and Polymers 15(2): e1700050 DOI: 10.1002/ppap.201700050 |
| 18-1 | 2018 | Lee et al | The use of atmospheric pressure plasma as a curing process for ground ham | Food Chemistry 240:430-446 https://doi.org/10.1016/j.foodchem.2017.07.148 |
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| 17-17 | 2017 | Lee et al | Improved oxidative stability of enhanced pork loins using red perilla extract | Korean Journal for Food Science of Animal Resources 37(6):898-905 |
| 17-16 | 2017 | Lee et al | Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods | Asian Australasian Journal of Animal Science 30(12):1733-1738 http://dx.doi.org/10.5713/ajas.17.0318 |
| 17-15 | 2017 | Yoon et al | Microbial, physicochemical, and sensory characteristics of quality grade 2 beef enhanced by injection of pineapple concentrate and honey | Korean Journal for Food Science of Animal Resources 37(4):494-501 |
| 17-14 | 2017 | Lee et al | Use of atmospheric pressure cold plasma for meat industry | Korean Journal for Food Science of Animal Resources 37(4):477-485 |
| 17-13 | 2017 | Kim et al | Plasma-induced degradation of quercetin associated with the enhancement of biological activities | Journal of Agricultural and Food Chemistry 65:6929-6935 DOI: 10.1021/acs.jafc.7b00987 |
| 17-12 | 2017 | Zhang et al | Technological demands of meat processing-an Asian perspective | Meat Science 132:35-44 DOI: 10.1016/j.meatsci.2017.05.008 |
| 17-11 | 2017 | Lee et al | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens | Korean Journal for Food Science of Animal Resources 37(3):469-476 |
| 17-9 | 2017 | Jung et al | Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma | Food Chemistry 237:191-197 |
| 17-8 | 2017 | Misra et al | Application of cold plasma technology for microbiological safety in meat industry | Trends in Food Science and Technology 64:74-86 |
| 17-7 | 2017 | An et al | Assessment of microbial and radioactive contamination in Korean cold duck meats and electron beam application for quality improvement | Korean Journal for Food Science of Animal Resources 37(2):297-304 |
| 17-6 | 2017 | An et al | Quality of frozen pork from pigs fed diets containing palm kernel meal as an alternative to corn meal | Korean Journal for Food Science of Animal Resources 37(2):191-199 |
| 17-5 | 2017 | Piao et al | Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer | Livestock Science 198:147-156 |
| 17-4 | 2017 | Jin et al | The breeding history and commercial development of the Korean native chicken: A Review | World’s Poultry Science Journal 73:163-174 |
| 17-3 | 2017 | Jung et al | Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment | Innovative Food Science and Emerging Technologies 39:113-118 |
| 17-2 | 2017 | Jo et al | Marine bioactive peptides: Types, structures, and physiological functions | Food Reviews International 33(1):44-61 |
| 17-1 | 2017 | Yong et al | Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties | Meat Science 123:151-156 |
| 16-21 | 2016 | Seo et al | Genome scan linkage analysis identifies quantitative trait loci affecting serum clinical-chemical traits in Korean native chicken | Molecular Biology Reports 43:601-605 |
| 16-20 | 2016 | Khan et al | Marination and physicochemical characteristics of vacuum-aged duck breast meat | Asian Australasian Journal of Animal Science 29(11):1639-1645 |
| 16-19 | 2016 | Jin et al | A major locus for quantitatively measured shank skin color traits in Korean native chicken | Asian Australasian Journal of Animal Science 29(11):1555-1561 |
| 16-18 | 2016 | Lee et al | Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice | LWT-Food Science and Technology 73:442-447 |
| 16-17 | 2016 | Kim et al | Mutagenicity and immune toxicity of emulsion-type sausage cured with plasma-treated water | Korean Journal for Food Science of Animal Resources 36(4):494-498 |
| 16-16 | 2016 | Lee et al | Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma | Food Science and Biotechnology 25(4):1189-1195 |
| 16-15 | 2016 | Jo et al | Degradation products of mangiferin by gamma irradiation with inhibitory effects on NO production | Bioscience Biotechnology and Biochemistry 80(10):2022-2024 |
| 16-14 | 2016 | Jung et al | Detection of malondialdehyde in processed meat products without interference from the ingredients | Food Chemistry 209:90-94 |
| 16-13 | 2016 | Lee et al | Quality improvement of pork loin by dry aging | Korean Journal for Food Science of Animal Resources 36(3):369-376 |
| 16-12 | 2016 | Kim et al | Chemical constituents from Ainsliaea acerifolia as potential anti-obesity agents | Phytochemistry Letters 16:146-151 |
| 16-11 | 2016 | Kim et al | Identification of microorganisms in duck meat Products available in Korea and the effect of high hydrostatic Pressure | Korean Journal for Food Science of Animal Resources 36(2):283-288 |
| 16-10 | 2016 | Yim et al | Application of electron-beam irradiation combined with aging for improvement of microbiological and physicochemical quality of beef loin | Korean Journal for Food Science of Animal Resources 36(2):215-222 |
| 16-9 | 2016 | Khan et al | Postmortem aging of beef with a special reference to the dry aging | Korean Journal for Food Science of Animal Resources 36(2):159-169 |
| 16-8 | 2016 | Alahakoon et al | An overview of meat industry in Sri Lanka: a comprehensive review | Korean Journal for Food Science of Animal Resources 36(2):137-144 |
| 16-7 | 2016 | Kim et al | Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder | Food Science and Biotechnology 25(2):637-642 |
| 16-6 | 2016 | Min et al | Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin | Korean Journal for Food Science of Animal Resources 36(1):23-28 |
| 16-5 | 2016 | Feng et al | Mechanisms of volatile production from amino acid esters by irradiation | Food Research International 81:100-107 |
| 16-4 | 2016 | Ahn et al | Mechanisms of volatile production from Sulfur-containing amino acids by irradiation | Radiation Physics and Chemistry 119:80-84 |
| 16-3 | 2016 | Ahn et al | Mechanisms of volatile production from non-sulfur amino acids by irradiation | Radiation Physics and Chemistry 119:64-73 |
| 16-2 | 2016 | Abeyrathne et al | Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates | Food Chemistry 192:107-113 |
| 16-1 | 2016 | Cahyadi et al | Variance component quantitative trait locus analysis for body weight traits in purebred Korean native chicken | Asian Australasian Journal of Animal Science 29(1):43-50 |
| 15-28 | 2015 | Alahakoon et al | Effects of electron beam irradiation and high pressure treatment combined with citrus peel extract on seasoned chicken breast meat | Journal of Food Processing and Preservation 39:2332-2339 |
| 15-27 | 2015 | Seo et al | QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken | Livestock Science 182:145-150 |
| 15-26 | 2015 | Kim et al | Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers | Journal of Food Science and Technology 52(12):8410-8415 |
| 15-25 | 2015 | Jung et al | Proximate composition and L-carnitine and betaine contents in meat from Korean Indigenous chicken | Asian-Australasian Journal of Animal Science 28(12):1760-1766 |
| 15-24 | 2015 | Piao et al | Comparison of carcass and sensory traits and free amino acid contents among quality grades in loin and rump of Korean cattle steer | Asian-Australasian Journal of Animal Science 28(11):1629-1640 |
| 15-23 | 2015 | Jung et al | Color developing capacity of plasma-treated water as a source of nitrite for meat curing | Korean Journal for Food Science of Animal Resources 35(5):703-706 |
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| 15-21 | 2015 | Khan et al | Meat flavor precursors and factors influencing flavor precursors-A systematic review | Meat Science 110:278-284 |
| 15-20 | 2015 | Khan et al | Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products | Lipids in Health and Disease 14:89 |
| 15-19 | 2015 | Yong et al | Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging | Radiation Physics and Chemistry 115:153-157 |
| 15-18 | 2015 | Jayasena et al | Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process | Poultry Science 94:1964-1972 |
| 15-17 | 2015 | Min et al | Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology | Lipids in Health and Disease 14:77 |
| 15-16 | 2015 | Khan et al | Oxidative stability and quality characteristics of whey protein coated rohu(Labeo rohita) fillets | Lipids in Health and Disease 14:58 |
| 15-15 | 2015 | Jung et al | The use of atmospheric plasma-treated water as a source of nitrite for emulsion-type sausage | Meat Science 108:132-137 |
| 15-14 | 2015 | Alahakoon et al | Alternatives to nitrite in processed meat: up to date | Trends in Food Science and Technology 45:37-49 |
| 15-13 | 2015 | Lee et al | Influence of Perilla frutescens var. acuta water extract on the shelf life and physicochemical qualities of cooked beef patties | Korean Journal for Food Science of Animal Resources 35(3):389-397 |
| 15-12 | 2015 | Yim et al | Combined effect of irradiation and ageing condition on physicochemical and microbial quality of Hanwoo eye of round | Korean Journal for Food Science of Animal Resources 35(3):406-412 |
| 15-11 | 2015 | Jayasena et al | Association of carcass weight with quality and functional properties of beef from Hanwoo steers | Animal Production Science 55(5):680-690 |
| 15-10 | 2015 | Kim et al | Enhancement of antioxidant effects of naringin after atmospheric pressure dielectric barrier discharge plasma treatment | Bioorganic & Medicinal Chemistry Letters 25(6):1236-1239 |
| 15-9 | 2015 | Lee et al | Comparison of bioactive compounds and quality traits of breast meat from Korean native ducks and commercial ducks | Korean Journal for Food Science of Animal Resources 35(1):114-120 |
| 15-8 | 2015 | Jayasena et al | Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail | The Journal of Poultry Science 52:156-165 |
| 15-7 | 2015 | Seo et al | Single nucleotide polymorphism analysis of Korean native chickens using next generation sequencing data | Molecular Biology Reports 42:471-477 |
| 15-6 | 2015 | Jayasena et al | Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing, and the meat cut | Journal of Science of Food and Agriculture 95:771-775 |
| 15-5 | 2015 | Yong et al | Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma | Food Research International 69:57-63 |
| 15-4 | 2015 | Jayasena et al | Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from broilers and indigenous chickens | Journal of Food Composition and Analysis 37:20-24 |
| 15-3 | 2015 | Kim et al | Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma | Food Control 47:451-456 |
| 15-2 | 2015 | Jayasena et al | Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects of pathogen inactivation and meat quality attributes | Food Microbiology 46:51-57 |
| 15-1 | 2015 | Yong et al | Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma | Food Microbiology 46:46-50 |
| 14-24 | 2014 | Kim et al | Effect of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid | Innovative Food Science & Emerging Technologies 26:86-92 |
| 14-23 | 2014 | Jin et al | Association of MC1R genotypes with shank color traits in Korean native chicken | Livestock Science 170:1-7 |
| 14-22 | 2014 | Jayasena et al | Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens | Poultry Science 93(12):3163-3170 |
| 14-21 | 2014 | Jung et al | Quality assessment of the breast meat from WoorimatdagTM and broilers | Korean Journal for Food Science of Animal Resources 34(5):707-714 |
| 14-20 | 2014 | Abeyrathne et al | Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates | Poultry Science 93(10):2678-2686 |
| 14-19 | 2014 | Hyueong et al | A whole genome association study on palatability of Hanwoo meat | Asian-Australasian Journal of Animal Science 27(9):1219-1227 |
| 14-18 | 2014 | Yong et al | Evaluation of both sides of raw chicken breasts with an atmospheric pressure plasma jet for the inactivation of Escherichia coli | Foodborne Pathogens and Diseases 11(8):652-657 |
| 14-17 | 2014 | Jayasena et al | Effect of sex on taste-related and functional compounds in freeze-dried soup made from Korean native chicken | Korean Journal for Food Science of Animal Resources 34(4):448-456 |
| 14-16 | 2014 | Kim et al | Effect of medicinal plant extracts on the physicochemical properties and sensory characteristics of gelatin jelly | Journal of Food Processing and Preservation 38(4):1527-1533 |
| 14-15 | 2014 | Jang et al | Effect of dietary a-lipoic acid, betaine, L-carnitine, and swimming on the obesity of mice induced by high-fat diet | Food & Function 5(8):1966-1974 |
| 14-14 | 2014 | Lim et al | Comparison of physicochemical and functional traits of Hanwoo steer beef by the quality grade | Korean Journal for Food Science of Animal Resources 34(3):287-296 |
| 14-13 | 2014 | Jayasena et al | Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during domestic cooking | Poultry Science 93(7):1842-1849 |
| 14-12 | 2014 | Cahyadi et al | Quantitative trait loci and candidate genes for the economic traits in meat-type chicken | World’s Poultry Science Journal 70(2):329-342 |
| 14-11 | 2014 | Kim et al | Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin | Food Chemistry 160:241-245 |
| 14-10 | 2014 | Lim et al | Quality comparison of pork loin and belly from three-way crossbred pigs during postmortem storage | Korean Journal for Food Science of Animal Resources 34(2):185-191 |
| 14-9 | 2014 | Alahakoon et al | Antimicrobial effect of calcium chloride alone and combined with lactic acid injected into chicken breast meat | Korean Journal for Food Science of Animal Resources 34(2):221-229 |
| 14-8 | 2014 | Jung et al | The influence of spices on the volatile compounds of cooked beef patty | Korean Journal for Food Science of Animal Resources 34(2):166-172 |
| 14-7 | 2014 | Lim et al | Comparison of meat quality of loins and butts in different two-way crossbred pigs | Livestock Science 161:210-217 |
| 14-6 | 2014 | Bae et al | Differentiation of deboned chicken thigh meat from the frozen-thawed meat | Korean Journal for Food Science of Animal Resources 34(1):73-79 |
| 14-5 | 2014 | Kim et al | Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor | Radiation Physics and Chemistry 98:22-28 |
| 14-4 | 2014 | Kruk et al | Combined effects of high pressure processing and addition of soy sauce and olive oil on quality characteristics of chicken breast meat | Asian-Australasian Journal of Animal Science 27(2):256-265 |
| 14-3 | 2014 | Seleshe et al | Meat consumption culture in Ethiopia | Korean Journal for Food Science of Animal Resources 34(1):7-13 |
| 14-2 | 2014 | Jayasena et al | Potential application of essential oils as natural antioxidants in meat and meat products: A review | Food Reviews International 30:71-90 |
| 14-1 | 2014 | Kim et al | The characteristics of myosine heavy chain-based fiber types in porcine loigissimus dorsi muscle | Meat Science 96:712-718 |
| 13-17 | 2013 | Jayasena et al | Essential oils as potential antimicrobial agents in meat and meat products: A review | Trends in Food Science and Technology 34(2):96-108 |
| 13-16 | 2013 | Jung et al | Carnosine, anserine, creatinie, and inosine-5’-monophosphate content in breast and thigh meats from 5 lines of Korean native chicken | Poultry Science 92(12):3275-3282 |
| 13-15 | 2013 | Hoque et al | Reconstruction of phylogenetic relationships of Korean chickens using mitochondrial D-loop sequences | Journal of Faculty of Agriculture Kyushu University. 58(2):287-293 |
| 13-14 | 2013 | Jung et al | Separation of phosvitin from egg yolk without using organic solvents | Asian-Australasian Journal of Animal Science 26(11):1622-1629 |
| 13-13 | 2013 | Jayasena et al | Factors affecting cooked chicken meat flavor: a review | World’s Poultry Science Journal 69(3):515-526 |
| 13-12 | 2013 | Kim et al | Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin | Current Applied Physics 13(7):1420-1425 |
| 13-11 | 2013 | Jung et al | Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure | Meat Science 95(1):8-13 |
| 13-10 | 2013 | Jung et al | Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at different yield grades | Korean Journal for Food Science of Animal Resources 33(3):305-316 |
| 13-9 | 2013 | Jayasena et al | Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines | Asian-Australasian Journal of Animal Science 26(7):1038-1046 |
| 13-8 | 2013 | Hoque et al | Investigation of MC1R SNPs and their relationships with plumage colors in Korean native chicken | Asian-Australasian Journal of Animal Science 26(5):625-629 |
| 13-7 | 2013 | Jayasena et al | Flavor chemistry of chicken meat: A review | Asian-Australasian Journal of Animal Science 26(5):732-742 |
| 13-6 | 2013 | Kim et al | Synergistic effects of electron-beam irradiation and leek extract on the quality of pork jerky during ambient storage | Asian-Australasian Journal of Animal Science 26(4):596-602 |
| 13-5 | 2013 | Seo et al | Discrimination of Korean native chicken lines using fifteen selected microsatellite markers | Asian-Australasian Journal of Animal Science 26(3):316-322 |
| 13-4 | 2013 | Yong et al | Effect of dietary supplementation of wild grape on antioxidative potential of breast and leg meat of broilers | Korean Journal for Food Science of Animal Resources 33(1):83-88 |
| 13-3 | 2013 | Sung et al | Possibility of instrumental differentiation of duck breast meat with different processing and storage conditions | Korean Journal for Food Science of Animal Resources 33(1):96-102 |
| 13-2 | 2013 | Hoque et al | Phylogenetic analysis of a privately-owned Korean native chicken population using mtDNA D-loop variation | Asian-Australasian Journal of Animal Science 26(2):157-162 |
| 13-1 | 2013 | Park et al | Radiolytic transformation of rotenone with potential anti-adipogenic activity | Bioorganic & Medicinal Chemistry Letters 23(4):1099-1103 |