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List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 4, 2018

Article
Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Gwang Hwan Ahn, Seong-Jin Choi, Gye Hwa Shin, Jun Tae Kim
Korean J Food Preserv 2018;25(4):411-416.
https://doi.org/10.11002/kjfp.2018.25.4.411
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Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
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Effect of drying and harvest time on the physicochemical properties of the most common Korean persimmon leaves
Abul Hossain, Hey-Kyung Moon, Jong-Kuk Kim
Korean J Food Preserv 2018;25(4):428-435.
https://doi.org/10.11002/kjfp.2018.25.4.428
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Quality and antioxidant properties of jelly incorporated with corn concentrate
Min Ji Cha, Jun Ho Lee
Korean J Food Preserv 2018;25(4):436-440.
https://doi.org/10.11002/kjfp.2018.25.4.436
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The effect of baking and frying on the nutritional composition of mackerel
Beibei Duan, Jung-Ah Shin, Ki-Teak Lee
Korean J Food Preserv 2018;25(4):441-445.
https://doi.org/10.11002/kjfp.2018.25.4.441
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An analytical method for quantifying diazinon, chlorfenapyr, and lufenuron in Napa cabbage using QuEChERS and HPLC-UV
Ahmed Gotah, Coralia V. Garcia, Sam-Pin Lee, Key Whang
Korean J Food Preserv 2018;25(4):446-452.
https://doi.org/10.11002/kjfp.2018.25.4.446
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Effects of pressurized steam-treated Corni Fructus extract on osteoblast differentiation and osteoclast formation
Hye-Mi Park, Joo-Heon Hong
Korean J Food Preserv 2018;25(4):453-460.
https://doi.org/10.11002/kjfp.2018.25.4.453
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Chung Eun Hwang, Dong Hoon Lee, Baolo Kim, Ok Soo Joo, Su Cheol Kim, Jin Hwan Lee, Su Young Hong, A Ra Choi, Kye Man Cho
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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Triterpenoids from the leaves of Dendropanax morbifera Léveille and its cytotoxic activity toward breast MCF-7 and lung A549 cancer cells
Soyi Park, Kwontack Hwang, Ju-ryun Na, Kihoon Lee, Eui-seon Jeong, Sunoh Kim
Korean J Food Preserv 2018;25(4):471-481.
https://doi.org/10.11002/kjfp.2018.25.4.471
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Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content
Hee-Sun Yang, Sang-Cheon Lee, Chang-Ki Huh
Korean J Food Preserv 2018;25(4):482-489.
https://doi.org/10.11002/kjfp.2018.25.4.482
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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