Most Read Articles

Most read articles are listed by the number of read for the previous three months.

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
HTML PDF PubReader Last 3 months views: 270
Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성
Resour Sci Res 2021;3(2):90-100.
https://doi.org/10.52346/rsr.2021.3.2.90
HTML PDF PubReader Last 3 months views: 191
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
HTML PDF PubReader Last 3 months views: 175
Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성
Resour Sci Res 2020;2(2):76-85.
https://doi.org/10.52346/rsr.2020.2.2.76
HTML PDF PubReader Last 3 months views: 164
Quality Characteristics of Ricotta Cheese Added with Various Types of Red Vinegars
다양한 홍초를 활용한 리코타 치즈의 품질 특성
Resour Sci Res 2020;2(1):39-46.
https://doi.org/10.52346/rsr.2020.2.1.39
HTML PDF PubReader Last 3 months views: 160
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
HTML PDF PubReader Last 3 months views: 154
Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발
Resour Sci Res 2021;3(2):81-89.
https://doi.org/10.52346/rsr.2021.3.2.81
HTML PDF PubReader Last 3 months views: 147
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
HTML PDF PubReader Last 3 months views: 139
Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology
반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립
Resour Sci Res 2022;4(1):56-66.
https://doi.org/10.52346/rsr.2022.4.1.56
HTML PDF PubReader Last 3 months views: 135
Antibiotics in Livestock and Their Effects on the Human Health: Mini Review
Resour Sci Res 2022;4(1):12-20.
https://doi.org/10.52346/rsr.2022.4.1.12
HTML PDF PubReader Last 3 months views: 135
Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
해바라기 씨 첨가 수준에 따른 돈육 재구성 육포의 품질 특성
Resour Sci Res 2020;2(1):9-17.
https://doi.org/10.52346/rsr.2020.2.1.9
HTML PDF PubReader Last 3 months views: 134
Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi
김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환
Resour Sci Res 2019;1(2):66-70.
https://doi.org/10.52346/rsr.2019.1.2.66
HTML PDF PubReader Last 3 months views: 131
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
HTML PDF PubReader Last 3 months views: 128
Effect of Oxygen Concentration in Modified Atmosphere Packaging on the Superoxide Dismutase Activity and Oxidation Stability of Ground Beef
MAP 산소 농도가 세절한 쇠고기의 SOD 활성 및 산화안정성에 미치는 영향
Resour Sci Res 2022;4(1):48-55.
https://doi.org/10.52346/rsr.2022.4.1.48
HTML PDF PubReader Last 3 months views: 112
Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성
Resour Sci Res 2022;4(1):21-29.
https://doi.org/10.52346/rsr.2022.4.1.21
HTML PDF PubReader Last 3 months views: 103
Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
환형동물(지렁이) 열수 추출물의 면역활성 효과
Resour Sci Res 2019;1(2):58-65.
https://doi.org/10.52346/rsr.2019.1.2.58
HTML PDF PubReader Last 3 months views: 102
Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성
Resour Sci Res 2022;4(2):115-123.
https://doi.org/10.52346/rsr.2022.4.2.115
HTML PDF PubReader Last 3 months views: 92
Physiological Effects of Natural Products
천연물 유래 생리활성 소재의 개발
Resour Sci Res 2020;2(2):109-114.
https://doi.org/10.52346/rsr.2020.2.2.109
HTML PDF PubReader Last 3 months views: 91
Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과
Resour Sci Res 2021;3(2):71-80.
https://doi.org/10.52346/rsr.2021.3.2.71
HTML PDF PubReader Last 3 months views: 89
Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
Levilactobacillus brevisγ-Aminobutyric Acid 생산 및 항산화 효능
Resour Sci Res 2021;3(1):16-23.
https://doi.org/10.52346/rsr.2021.3.1.16
HTML PDF PubReader Last 3 months views: 82