CURRENT ISSUE: Jun 2023, Vol. 5 , No. 1

    ARTICLE

    A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
    고령친화식품의 점도 특성 조사를 통한 품질기준 세분화
    Resour Sci Res 2023;5(1):1-15.
    https://doi.org/10.52346/rsr.2023.5.1.1

    ARTICLE

    Immunoactive Effect of Gryllus bimaculatus on Macrophage Cells under Different Extraction Temperatures
    추출온도에 따른 쌍별귀뚜라미 (Gryllus bimaculatus)의 대식세포 내 면역 활성 효과
    Resour Sci Res 2023;5(1):16-25.
    https://doi.org/10.52346/rsr.2023.5.1.16

    ARTICLE

    Importance of Thermoregulation in Farrowing Houses for Improving Pig Production Efficiency in Korea
    Resour Sci Res 2023;5(1):26-31.
    https://doi.org/10.52346/rsr.2023.5.1.26

    ARTICLE

    Manufacturing of Jeju Horse Oil and Separation of Saturated and Unsaturated Fatty Acids
    제주산 마유 제조와 포화 및 불포화 지방산 분리
    Resour Sci Res 2023;5(1):32-39.
    https://doi.org/10.52346/rsr.2023.5.1.32

    ARTICLE

    Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
    당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성
    Resour Sci Res 2023;5(1):40-49.
    https://doi.org/10.52346/rsr.2023.5.1.40

    ARTICLE

    The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast
    Fried Chicken Breast에 첨가한 사과분말이 품질 특성과 항산화에 미치는 영향
    Resour Sci Res 2023;5(1):50-60.
    https://doi.org/10.52346/rsr.2023.5.1.50

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    3D Printing Technology : Food Tech Analysis
    3D 프린팅 기술: 푸드테크 분석
    Resour Sci Res 2022;4(1):1-11.
    https://doi.org/10.52346/rsr.2022.4.1.1
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    Effect of Chicken Serum and Horse Serum on Proliferation and Differentiation of Chicken Muscle Satellite Cells
    Chicken Serum과 Horse Serum이 닭 근육위성세포의 증식과 분화에 미치는 영향
    Resour Sci Res 2022;4(2):96-104.
    https://doi.org/10.52346/rsr.2022.4.2.96
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    Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans
    국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과
    Resour Sci Res 2022;4(2):67-78.
    https://doi.org/10.52346/rsr.2022.4.2.67
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    Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
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    Resour Sci Res 2021;3(2):81-89.
    https://doi.org/10.52346/rsr.2021.3.2.81
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    Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed
    조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향
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    https://doi.org/10.52346/rsr.2022.4.2.105
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    A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
    고령친화식품의 점도 특성 조사를 통한 품질기준 세분화
    Resour Sci Res 2023;5(1):1-15.
    https://doi.org/10.52346/rsr.2023.5.1.1
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    Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
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    Resour Sci Res 2020;2(2):76-85.
    https://doi.org/10.52346/rsr.2020.2.2.76
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    Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
    열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향
    Resour Sci Res 2021;3(1):24-34.
    https://doi.org/10.52346/rsr.2021.3.1.24
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    Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
    다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성
    Resour Sci Res 2021;3(1):46-54.
    https://doi.org/10.52346/rsr.2021.3.1.46
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    Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
    풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성
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    https://doi.org/10.52346/rsr.2021.3.2.90
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