| Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends |
22 |
| Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects |
9 |
| Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.) |
9 |
| Reducing Veterinary Drug Residues in Animal Products: A Review |
8 |
| Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties |
7 |
| Potential Evaluation and Health Fostering Intrinsic Traits of Novel Probiotic Strain Enterococcus durans F3 Isolated from the Gut of Fresh Water Fish Catla catla |
6 |
| Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts |
5 |
| Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages |
5 |
| Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage |
5 |
| Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles |
5 |
| High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice |
5 |
| Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations |
4 |
| Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth |
4 |
| Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model |
4 |
| Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin |
4 |
| Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers |
4 |
| Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice |
4 |
| Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties |
4 |
| Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method |
4 |
| Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro |
4 |
| Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt |
3 |
| Optimization of 1D H-1 Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat |
3 |
| Changes in Sensory Compounds during Dry Aging of Pork Cuts |
3 |
| Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds |
3 |
| Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky |
3 |
| Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality |
3 |
| Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat |
3 |
| Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction |
3 |
| Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels |
3 |
| Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat |
3 |
| Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder |
3 |
| Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B15 |
3 |
| Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham |
3 |
| Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk |
3 |
| Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs |
3 |
| A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk |
3 |
| Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging |
3 |
| Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 beta-Casein Nano-Delivery System Entrapped with Resveratrol |
2 |
| Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea |
2 |
| Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing |
2 |
| Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins |
2 |
| Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties |
2 |
| Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin |
2 |
| Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4 degrees C |
2 |
| Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder |
2 |
| Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study |
2 |
| Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity |
2 |
| Construction of a Bile-responsive Expression System in Lactobacillus plantarum |
1 |
| Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model |
1 |
| Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages |
1 |
