Food Science of Animal Resources

Article	Citations
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	66
The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2	59
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	47
Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China	46
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis	45
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	42
Physiological Characteristics and Anti-Diabetic Effect of Pediococcus pentosaceus KI62	41
Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening	39
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical	35
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	30
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel	29
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	26
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	25
Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments	24
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil	23
Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with	20
Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review	18
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth	17
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	17
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder	16
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages	16
Species Profiles and Antimicrobial Resistance of Non-aureus Staphylococci Isolated from Healthy Broilers, Farm Environments, and Farm Workers	16
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh	16
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	16
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky	15

Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-	15
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach	15
Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea	14
Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin	14
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)	14
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham	14
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream	13
Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken	13
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	13
Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions	13
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	13
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty	12
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices	12
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreed	12
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	12
Market Status of Meat Analogs and Their Impact on Livestock Industries	12
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior	12
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae	12
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	12
Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts	11
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	11
The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins	11
Modern Concepts of Restructured Meat Production and Market Opportunities	11
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	11
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham	11
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies	11
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review	11
Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System	11
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	10
Scaffolds Bioink for Three-Dimensional (3D) Bioprinting	10
Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation	10
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast	10
Exploring the modulation of extracellular metabolites in different Listeria monocytogenes strains under cold-stress	10
Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties	9
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	9
Cutting-Edge Technologies of Meat Analogs: A Review	9
Exploring Sustainable Future Protein Sources	9
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat	9
Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector	9
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	9
Alginate-based Edible Coating Impregnated with Phenolic-rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties	9
Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study	9
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive	9
Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages	8
Umami Characteristics and Taste Improvement Mechanism of Meat	8
Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS	8
Innovative Application of Cold Plasma Technology in Meat and Its Products	8
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	8
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	8
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients	8

Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages	8
Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses	8
Inhibition of Listeria monocytogenes in Fresh Cheese Using a Bacteriocin-Producing Lactococcus lactis CAU2013 Strain	8
Isolation of the Cholesterol-Assimilating Strain Pediococcus acidilactici LRCC5307 and Production of Low-Cholesterol Butter	8
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders	8
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus	8
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly	8
Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds	7
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life	7
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins	7
Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage	7
Korean Native Black Goat: A Review on its Characteristics and Meat Quality	7
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	7
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	7
Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model	7
Bovine colostrum-derived extracellular vesicles may accelerate the growth of Akkermansia muciniphila by regulating energy metabolism in intestinal anaerobic coc	7
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food	7
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef	7
The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review	7
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics	7
Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk	7
Enhanced Longevity and Immunity in Caenorhabditis elegans through ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study	7
Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome profile among Hanwoo, Korea Black Cattle, and Jeju Black Catt	7
Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages	6
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem	6
Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Bl	6
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives	6
From Farms to Labs: The New Trend of Sustainable Meat Alternatives	6
Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein	6
Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells	6
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs	6
Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation	6
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	6
Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation	6
Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins	6
Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-Terminal Kinase Activation	6
Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage	5
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	5
Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses	5
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage	5
Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios	5
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine	5
Optimizing Food Processing through a New Approach to Response Surface Methodology	5
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage	5
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning	5
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts	5
Principles and Applications of Non-Thermal Technologies for Meat Decontamination	5
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts	5
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	5
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage	5
Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration	5
The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nuclei	5
Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats	5
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach	5
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	5
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	4
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging	4
Oral Administration of Lactilactobacillus curvatus LB-P9 Promotes Hair Regeneration in Mice	4
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles	4
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	4
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	4
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	4
Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis	4
Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing	4
Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage	4
3D Printing of Materials and Printing Parameters with Animal Resources: A Review	4
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase	4
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of P	4
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage	4
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	4
Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Sup	4
Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized Rat	4
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	4
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion	4
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs	4
Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health	4
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin	4
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System	4
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	4
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints	4

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	3
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	3
Effects of Aging Methods and Periods on Quality Characteristics of Beef	3
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic	3
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing	3
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing	3
Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization	3
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	3
Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content	3
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	3
Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification	3
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	3
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	3
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	3
Structure Characterization and Antihypertensive Effect of an Antioxidant Peptide Purified from Alcalase Hydrolysate of Velvet Antler	3
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	3
Effect of Goat Meat on Alleviating Muscle Atrophy Induced by Dexamethasone in Mice	3
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	3
Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase	3
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products	3
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades	3
Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts	3
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	3
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang	3
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles	3
Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation	2
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms	2
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream	2
Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey	2
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	2
Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage	2
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings	2
Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Sp	2
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product	2
Impact of wet brewer’s grain supplementation in Bovine dietary on fatty acids profile, Vitamin E and sensory properties of fresh cheese	2
Response in growth performance, carcass traits, physicochemical properties, and fatty acid composition of Dohne Merino rams fed inclusion levels of canola meal	2
Chemometrics Assisted-LC-Orbitrap HRMS Non-Targeted Metabolomics for Identification of Dog Meat Adulteration in Beef Sausages	2
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork	2
Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Post	2
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder	2
Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing	2
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	2
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	2
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	2
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods	2
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	2
Comparison of histology, growth characteristics, gut microbiota, and metabolites in the meat and organs of deoxynivalenol-contaminated piglets	2
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and nNOS Expression in nNOS-HiBiT Knock-in Mouse Model	2
Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat	2
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	2
Animal Models of Cognitive Deficits for Probiotic Treatment	2
Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells	2
Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds	2
Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities	2
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Pre	2
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	2
Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Goat	2
Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers	2
Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork	2