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
Sularno, Naswandi Nur, Muhammad Imam Wicaksono, Suti Rahayu, Meisanti, Waldi Rahman
Food Sci. Preserv. 2025;32(1):1-16. https://doi.org/10.11002/fsp.2025.32.1.1
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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
Sun Hwa Kim, Shin Young Oh, Yong-Jin Jeong, Joong-Ho Kwon
김선화, 오신영, 정용진, 권중호
Food Sci. Preserv. 2025;32(1):17-29. https://doi.org/10.11002/fsp.2025.32.1.17
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Research Article
Effect of substrate and enzyme concentration on isomerization process in fructose syrup production from sago starch
Musdalifa, Andi Nur Faidah Rahman, Amran Laga
Food Sci. Preserv. 2025;32(1):30-37. https://doi.org/10.11002/fsp.2025.32.1.30
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Research Article
Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch
Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka
Food Sci. Preserv. 2025;32(1):38-49. https://doi.org/10.11002/fsp.2025.32.1.38
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Research Article
Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Mi Seong Kim, Ye Seul Kwon, Yong-Suk Kim, Han-Seok Choi
Food Sci. Preserv. 2025;32(1):50-64. https://doi.org/10.11002/fsp.2025.32.1.50
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Research Article
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Research Article
Sustainable utilization of spent coffee grounds in low-moisture meat analogs
Hojin Jung, Yoseob Han, Bon-Jae Gu
Food Sci. Preserv. 2025;32(1):77-87. https://doi.org/10.11002/fsp.2025.32.1.77
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Research Article
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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
Kyung-Hee Park, Jong-Lak Cho, Ryeong-Ae Kim, Seo-Yun Son, Ji-Su Hong, Yong-Chae Oh, Jeong-Mok Kim
박경희, 조종락, 김령애, 손서윤, 홍지수, 오용채, 김정목
Food Sci. Preserv. 2025;32(1):96-105. https://doi.org/10.11002/fsp.2025.32.1.96
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Research Article
Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials
저장 온도 및 포장재에 따른 파프리카의 품질 변화
Mi-Ryung Kim, Jun-Hyung Lim, Chang-Soo Kang
김미령, 임준형, 강창수
Food Sci. Preserv. 2025;32(1):106-117. https://doi.org/10.11002/fsp.2025.32.1.106
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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
Hyun-Joo Kim, You-Geun Oh, Kyeong-Hoon Kim, Jin Hee Park, Seungmin Ryu, Hong Sik Kim, Yu-Young Lee, Moon Seok Kang
김현주, 오유근, 김경훈, 박진희, 유승민, 김홍식, 이유영, 강문석
Food Sci. Preserv. 2025;32(1):118-123. https://doi.org/10.11002/fsp.2025.32.1.118
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Research Article
Quality characteristics of black barley makgeolli using nuruk produced with useful molds
유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성
Soo Young Lee, Hyun Wook Jang
이수영, 장현욱
Food Sci. Preserv. 2025;32(1):124-135. https://doi.org/10.11002/fsp.2025.32.1.124
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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
Dong-Gyu Kim, Gun Su Cha, Seung Hee Yoo, Min Jung Kang
김동규, 차건수, 유승희, 강민정
Food Sci. Preserv. 2025;32(1):136-148. https://doi.org/10.11002/fsp.2025.32.1.136
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Research Article
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Rearch Note
Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino
Uk Lee, Hyun Ji Eo, Chung Ryul Jung, Yonghyun Kim
Food Sci. Preserv. 2025;32(1):158-164. https://doi.org/10.11002/fsp.2025.32.1.158
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