OOIR: Observatory of International Research

Papers

(The TQCC of Food Science of Animal Resources is 11. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)

Article	Citations
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	235
Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo	52
Cutting-Edge Technologies of Meat Analogs: A Review	50
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	50
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	47
Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture	45
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	42
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	41
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	36
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	36
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	34
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	34
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	34
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	33
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	31
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	31
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	30
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	29
Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion	29
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	29
Umami Characteristics and Taste Improvement Mechanism of Meat	29
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	29
Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain	27
Antioxidant Activity of Papaya Fruit Peels in Camel Meat	27
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	27

Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis	26
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	26
Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases	26
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	26
Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork	25
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	24
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	24
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	23
Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology	23
Comparison of volatile aroma compounds and consumer perception between domestic and imported milk in Korea	23
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	22
Effect of supplemental feeding on metabolic profiles and meat quality in yaks: a non-targeted metabolomics approach	22
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	21
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	21
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	21
Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure	21
Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork	21
Nutritional enrichment of eggs through essential oil–supplemented laying hen diets and associations with intestinal microbiota	20
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	19
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	19
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	19
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	19
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	19
A Review on the Current Research and Industrialization Status of Edible Insect Protein	18
Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins	18
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	18
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	18
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	17
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	17
Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage	17
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	17
Effects of non-chlorine antimicrobial agents on microbial diversity in yellow-feathered chickens during mixed precooling	17
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	17
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	17
Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations	17
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	17
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	17
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	16
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	16
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	16
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	16
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	16
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	16
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	16
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	16
Modern Concepts of Restructured Meat Production and Market Opportunities	15
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	15
Impact of dietary soybean and linseed oils on the lipid and volatile compound profiles of donkey milk	15
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	15
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	15

Serotype distribution, genotype, and antimicrobial resistance profiles of Salmonella enterica isolated from retail chicken meat in South Korea	15
Review on kefir beverages from milk and water: health benefits, processing and applications	14
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	14
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	14
The Quality Traits of Pork Belly and Impact Factors of Quality	14
Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	14
Health benefits and value addition of bovine colostrum (BC): a comprehensive review of its nutritional and functional potential	14
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	13
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	13
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	13
Correction: Camel Whey protein ameliorates type Ⅰ diabetic cardiomyopathy by mitigating oxidative stress, inflammation and apoptosis	13
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	13
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	12
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	12
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	12
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	12
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	12
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	12
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	12
Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly M	12
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	12
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	11
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	11
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	11
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	11
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	11
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods	11
Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions	11
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	11
Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings	11
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	11