자원과학연구(Resources Science Research)

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

Jeong Ah Lee, Hyoun-Wook Kim, Kuk-Hwan Seol, Soohyun Cho, Sun Moon Kang

이정아, 김현욱, 설국환, 조수현, 강선문

Resour Sci Res 2022;4(2):105-114.
https://doi.org/10.52346/rsr.2022.4.2.105

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Efficacy of Dietary Supplementation of Proanthocyanidin on Growth Performance, Blood Characteristics, Immunomodulation, and Meat Quality in Broiler Chicks
육계에서 프로안토시아니딘 (Proanthocyanidin)의 사료 내 첨가 급여가 생산성, 혈액특성, 면역조절능 및 닭고기 품질에 미치는 영향

Dong-Wook Kim, Whan-Gook Nho, Sang-Ho Kim

김동욱, 노환국, 김상호

Resour Sci Res 2020;2(2):96-108.
https://doi.org/10.52346/rsr.2020.2.2.96

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Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security
미래 식량 안보를 위한 식물성 및 동물성 대체육의 현재와 전망

Yu-Na Oh, Hack-Youn Kim, Jeong-Ah Lee

오유나, 김학연, 이정아

Resour Sci Res 2025;7(1):50-70.
https://doi.org/10.52346/rsr.2025.7.1.50

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Isolation and Characterization of Bifidobacterium Growth Stimulator Produced by Leuconostoc mesenteroides isolated from Kimchi
김치에서 분리한 Leuconostoc mesenteroides가 생산하는 Bifidobacterium 성장 자극 물질의 분리 및 특성

Yunkyoung Kwon, Jae-Yong Park

권윤경, 박재용

Resour Sci Res 2023;5(2):72-86.
https://doi.org/10.52346/rsr.2023.5.2.72

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Comparison of Nutritional Composition and Texture among Livers from Rabbit, Pig, and Hanwoo (Korean Cattle)
토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

이정아, 정숙한, 설국환, 김현욱, 조수현, 강선문

Resour Sci Res 2022;4(1):38-47.
https://doi.org/10.52346/rsr.2022.4.1.38

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A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
고령친화식품의 점도 특성 조사를 통한 품질기준 세분화

Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim

정다솔, 최형윤, 박선현, 김종찬

Resour Sci Res 2023;5(1):1-15.
https://doi.org/10.52346/rsr.2023.5.1.1

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The Replacement Effect of Sucrose with Functional Sugars on Physicochemical Properties of Ground Pork Sausages

Si-Young Kim, Jun Hwang, Woo-Young Son, Hyun-Shik Choi, Jung-Sook Han, Sung Gu Han, Hyun-Wook Kim

Resour Sci Res 2024;6(2):116-126.
https://doi.org/10.52346/rsr.2024.6.2.116

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Comparison of Antioxidant Activities in 5 Plant Extracts
식물 5종 추출물의 항산화 활성 비교

Jeong-Ah Lee, Hack-Youn Kim, Jung Seok Choi, Chung Yeol Lee, Sol-Hee Lee

이정아, 김학연, 최정석, 이충렬, 이솔희

Resour Sci Res 2025;7(1):19-28.
https://doi.org/10.52346/rsr.2025.7.1.19

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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

Hyun Jin Cho, Jeeyeon Lee

조현진, 이지연

Resour Sci Res 2021;3(2):63-70.
https://doi.org/10.52346/rsr.2021.3.2.63

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Quality Properties of Greek-Style Yogurt added with Lonicera caerulea L. Powder
댕댕이나무 열매 분말을 첨가한 그릭요거트의 품질 특성

Ji-Ye Lee, Sin-Young Park, Ji-Yeon Chun

이지예, 박신영, 천지연

Resour Sci Res 2026;8(1):1-12.
https://doi.org/10.52346/rsr.2026.8.1.1

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Effects of Bakery Cafe Menu Quality on Consumer Satisfaction and Repurchase Intention
베이커리 카페 메뉴 품질이 소비자 만족 및 재구매 의도에 미치는 영향

Jae-Dong Lee

이재동

Resour Sci Res 2026;8(1):27-42.
https://doi.org/10.52346/rsr.2026.8.1.27

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Heat-Killed Lactiplantibacillus plantarum from Kimchi Exerts Neuroprotective Effects in Neuronal Cells
김치 유래 Lactiplantibacillus plantarum 열처리 사균체의 신경세포 보호 효과

Cheong-Bin You, Eun-Su Lee, Ga-Young Lee, Min-Kyeong Lee, Hoon Park

유청빈, 이은수, 이가영, 이민경, 박훈

Resour Sci Res 2026;8(1):52-62.
https://doi.org/10.52346/rsr.2026.8.1.52

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Physicochemical and Microbiological Quality Characteristics of Commercial Gwamegi
시중 유통 과메기의 이화학 및 미생물학적 품질 특성

Yejin Kim, Subin Jang, Heeyoung Lee

김예진, 장수빈, 이희영

Resour Sci Res 2025;7(3):143-150.
https://doi.org/10.52346/rsr.2025.7.3.143

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Consumption Patterns of Animal Welfare-Certified Livestock Products for Domestic Consumers
국내 소비자 대상 동물복지인증 축산물 소비패턴 분석

Jae-Eun Yu, Hack-Youn Kim, Song-Hyun Hong

유재은, 김학연, 홍성현

Resour Sci Res 2025;7(2):71-81.
https://doi.org/10.52346/rsr.2025.7.2.71

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Evaluation of Microbiological Quality and Hygiene Status of Frozen Croissant Dough Sold in Korea
국내에서 시판되고 있는 크로와상 냉동생지의 미생물학적 품질 및 위생 상태 평가

Yeongsil Lim, Jeeyeon Lee

임영실, 이지연

Resour Sci Res 2025;7(1):42-49.
https://doi.org/10.52346/rsr.2025.7.1.42

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Optimized Pre-Plating Protocol for Efficient Enrichment of High-Purity Muscle Cells from Hanwoo Skeletal Muscle
한우 골격근 유래 고순도 근육 세포의 효율적 분리를 위한 최적화된 Pre-Plating 프로토콜

Sol-Hee Lee, Sanghun Park, Gyutae Park, Soyoung Jang, Jungseok Choi

이솔희, 박상훈, 박규태, 장소영, 최정석

Resour Sci Res 2026;8(1):43-51.
https://doi.org/10.52346/rsr.2026.8.1.43

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Mitochondrial Dysfunction induced by Heat Stress in Broilers and Nutritional Strategies for Mitigation
육계에서 열 스트레스에 의한 미토콘드리아 기능 장애 및 영양학적 개선 전략

Yang Soo Moon

문양수

Resour Sci Res 2025;7(2):92-113.
https://doi.org/10.52346/rsr.2025.7.2.92

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Evaluation of the Antimicrobial and Anti-Biofilm Activities of Lacticaseibacillus paracasei subsp. paracasei BMSE-K23 isolated from Kimchi against Multidrug-Resistant Pseudomonas aeruginosa
김치에서 분리한 Lacticaseibacillus paracasei subsp. paracasei BMSE-K23의 다제내성 Pseudomonas aeruginosa에 대한 항균 및 항생물막 활성 평가

Moochang Kook, So-Yeon Park

국무창, 박소연

Resour Sci Res 2026;8(1):13-26.
https://doi.org/10.52346/rsr.2026.8.1.13

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3D Printing Technology : Food Tech Analysis
3D 프린팅 기술: 푸드테크 분석

Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi

김유리, 윤현정, 김범근, 최희돈, 최윤상

Resour Sci Res 2022;4(1):1-11.
https://doi.org/10.52346/rsr.2022.4.1.1

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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

Dong-Heon Song, Hyun-Wook Kim

송동헌, 김현욱

Resour Sci Res 2022;4(1):56-66.
https://doi.org/10.52346/rsr.2022.4.1.56

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