CURRENT ISSUE: Feb 2025, Vol. 32 , No. 1

Special Topic (Functional bioactive compounds in agro-foods and database development)

A comparative study on the nutritional value of analog rice derived from modified cassava flour and banana flour
Food Sci. Preserv. 2025;32(1):1-16.
https://doi.org/10.11002/fsp.2025.32.1.1

Special Topic (Functional bioactive compounds in agro-foods and database development)

Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17

Research Article

Effect of substrate and enzyme concentration on isomerization process in fructose syrup production from sago starch
Food Sci. Preserv. 2025;32(1):30-37.
https://doi.org/10.11002/fsp.2025.32.1.30

Research Article

Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch
Food Sci. Preserv. 2025;32(1):38-49.
https://doi.org/10.11002/fsp.2025.32.1.38

Research Article

Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50

Research Article

Assessment of total aflatoxin in selected crops using enzyme-linked immunosorbent assay (ELISA): A sustainable monitoring and control of aflatoxin in both rural and urban areas in Nigeria
Food Sci. Preserv. 2025;32(1):65-76.
https://doi.org/10.11002/fsp.2025.32.1.65

Research Article

Sustainable utilization of spent coffee grounds in low-moisture meat analogs
Food Sci. Preserv. 2025;32(1):77-87.
https://doi.org/10.11002/fsp.2025.32.1.77

Research Article

Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods
Food Sci. Preserv. 2025;32(1):88-95.
https://doi.org/10.11002/fsp.2025.32.1.88

Research Article

The effect of aqueous chlorine dioxide on the control of Escherichia coli O157:H7 and Salmonella Typhimurium inoculated into broccoli and barley seeds
이산화염소수 처리에 따른 브로콜리와 보리 종자에 접종한 Escherichia coli O157:H7 및 Salmonella Typhimurium 제어 효과
Food Sci. Preserv. 2025;32(1):96-105.
https://doi.org/10.11002/fsp.2025.32.1.96

Research Article

Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials
저장 온도 및 포장재에 따른 파프리카의 품질 변화
Food Sci. Preserv. 2025;32(1):106-117.
https://doi.org/10.11002/fsp.2025.32.1.106

Research Article

Microbial growth and quality characteristics of wheat under different packaging conditions in plasma storage
플라즈마 저장 중 포장방법에 따른 밀의 미생물 생육 및 품질 특성
Food Sci. Preserv. 2025;32(1):118-123.
https://doi.org/10.11002/fsp.2025.32.1.118

Research Article

Quality characteristics of black barley makgeolli using nuruk produced with useful molds
유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성
Food Sci. Preserv. 2025;32(1):124-135.
https://doi.org/10.11002/fsp.2025.32.1.124

Research Article

Anti-inflammatory effects of the aged garlic extracts in LPS-stimulated RAW 264.7 cells
숙성 마늘 추출물의 LPS로 유도된 RAW 264.7에서의 항염증 활성
Food Sci. Preserv. 2025;32(1):136-148.
https://doi.org/10.11002/fsp.2025.32.1.136

Research Article

Biological components and antioxidant properties of spirulina (Spirulina platensis) cultured under artificial light
인공 광배양 스피룰리나(Spirulina platensis)의 생리활성 성분 및 항산화 특성
Food Sci. Preserv. 2025;32(1):149-157.
https://doi.org/10.11002/fsp.2025.32.1.149

Rearch Note

Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino
Food Sci. Preserv. 2025;32(1):158-164.
https://doi.org/10.11002/fsp.2025.32.1.158

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A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Last 3 months views: 2516

Research Article

Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
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Last 3 months views: 2160

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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석
Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749
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Last 3 months views: 1580

Review

Watermelon nutrition profile, antioxidant activity, and processing
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Last 3 months views: 1534

ARTICLE

Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
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Last 3 months views: 1127

Research Article

Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
Food Sci. Preserv. 2024;31(2):298-306.
https://doi.org/10.11002/fsp.2024.31.2.298
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Last 3 months views: 1077

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Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성
Korean Journal of Food Preservation 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557
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Last 3 months views: 1056

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Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Cited by 32

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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Cited by 31

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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476
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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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Cited by 18

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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Cited by 18

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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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Cited by 18

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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Cited by 17

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