Most Read Articles
Most read articles are listed by the number of read for the previous three months.
Technological Strategy of Clean Label Meat Products
클린라벨 육제품의 기술 전략
클린라벨 육제품의 기술 전략
Food Life 2020;2020(1):13-20.
https://doi.org/10.5851/fl.2020.e5
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Last 3 months views: 150
https://doi.org/10.5851/fl.2020.e5
Current strategies for the control of COVID-19 in South Korea1
Food Life 2020;2020(1):21-36.
https://doi.org/10.5851/fl.2020.e1
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Last 3 months views: 136
https://doi.org/10.5851/fl.2020.e1
Overview of energy intake, physical activity, and neuronal substances on obesity
Food Life 2020;2020(1):1-11.
https://doi.org/10.5851/fl.2020.e3
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Last 3 months views: 127
https://doi.org/10.5851/fl.2020.e3
Overview of the status of the development of antiviral drugs for COVID-19
Food Life 2020;2020(2):55-69.
https://doi.org/10.5851/fl.2020.e6
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Last 3 months views: 118
https://doi.org/10.5851/fl.2020.e6
Conjugated linoleic acid (CLA) regulates female reproduction via sex pheromone regulation without affecting larval development in Drosophila melanogaster
Food Life 2020;2020(1):37-45.
https://doi.org/10.5851/fl.2020.e2
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Last 3 months views: 102
https://doi.org/10.5851/fl.2020.e2
Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt
Food Life 2020;2020(2):87-97.
https://doi.org/10.5851/fl.2020.e10
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Last 3 months views: 88
https://doi.org/10.5851/fl.2020.e10
Effect of Ricotta cheese added with Cirus microcarpa concentrated solution as coagulation agent replacement
응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향
응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향
Food Life 2020;2020(2):71-77.
https://doi.org/10.5851/fl.2020.e8
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Last 3 months views: 85
https://doi.org/10.5851/fl.2020.e8
In vitro induction effects of Commiphora molmo (Myrrh) extracts on cell migration through anti-inflammatory activity
Food Life 2020;2020(1):47-52.
https://doi.org/10.5851/fl.2020.e4
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Last 3 months views: 83
https://doi.org/10.5851/fl.2020.e4
Change of meat color and residual nitrite on pork with aging and heating
숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화
숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화
Food Life 2020;2020(2):79-86.
https://doi.org/10.5851/fl.2020.e9
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Last 3 months views: 76
https://doi.org/10.5851/fl.2020.e9
A perspective of cultured meat market
Food Life 2020;2020(2):53-54.
https://doi.org/10.5851/fl.2020.e7
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Last 3 months views: 69
https://doi.org/10.5851/fl.2020.e7
Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review
Food Life 2020 [published online ahead of print: Nov 18, 2020]
https://doi.org/10.5851/fl.2020.e11
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Last 3 months views: 27
https://doi.org/10.5851/fl.2020.e11