Most Read Articles

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

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: 164
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: 162
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: 153
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: 150
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: 139
Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성
Resour Sci Res 2021;3(2):63-70.
https://doi.org/10.52346/rsr.2021.3.2.63
HTML PDF PubReader Last 3 months views: 138
Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향
Resour Sci Res 2021;3(1):8-15.
https://doi.org/10.52346/rsr.2021.3.1.8
HTML PDF PubReader Last 3 months views: 136
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: 135
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: 133
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: 125
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: 121
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: 120
Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder
라즈베리와 표고버섯 분말을 첨가한 소고기 떡갈비의 항산화 활성
Resour Sci Res 2020;2(2):86-95.
https://doi.org/10.52346/rsr.2020.2.2.86
HTML PDF PubReader Last 3 months views: 117
Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석
Resour Sci Res 2021;3(2):55-62.
https://doi.org/10.52346/rsr.2021.3.2.55
HTML PDF PubReader Last 3 months views: 117
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: 110
Analysis of Reproductive Performances according to Sow Farm Sizes
모돈 농장의 규모별 번식능력 분석
Resour Sci Res 2021;3(1):1-7.
https://doi.org/10.52346/rsr.2021.3.1.1
HTML PDF PubReader Last 3 months views: 109
Quality Properties of Pork Restructured Jerky with Basil Powder and Tomato Puree
바질가루와 토마토퓨레를 첨가한 돈육 재구성 육포의 품질 특성
Resour Sci Res 2020;2(2):68-75.
https://doi.org/10.52346/rsr.2020.2.2.68
HTML PDF PubReader Last 3 months views: 108
Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
새우 분말의 첨가가 닭 튀김의 품질 특성과 저장성에 미치는 영향
Resour Sci Res 2021;3(1):35-45.
https://doi.org/10.52346/rsr.2021.3.1.35
HTML PDF PubReader Last 3 months views: 105
Effect of Dietary Supplementation of Silkworm Powder on Laying Performance, Egg Quality, Blood Characteristic, and Egg Storage Stability in Laying Hens
산란계에 대한 누에 분말의 사료 내 첨가 급여가 난생산성, 계란품질, 혈액특성 및 계란 저장성에 미치는 영향
Resour Sci Res 2020;2(1):47-57.
https://doi.org/10.52346/rsr.2020.2.1.47
HTML PDF PubReader Last 3 months views: 103
Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa
Resour Sci Res 2021;3(2):101-115.
https://doi.org/10.52346/rsr.2021.3.2.101
HTML PDF PubReader Last 3 months views: 103