Food Science and Preservation

Patent prospects and trends in post-harvest management technology of fresh agricultural products

Ji Weon Choi, Su Yeon Kim, Sooyeon Lim, Hyunjin Choi, Haejo Yang, Il Sheob Shin

Korean J. Food Preserv. 2020;27(4):423-432.
https://doi.org/10.11002/kjfp.2020.27.4.423

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Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes

Yan Wunna Thwin, Min Sun Chang, Yoonpyo Hong, Sooyeon Lim

Korean J. Food Preserv. 2020;27(4):433-445.
https://doi.org/10.11002/kjfp.2020.27.4.433

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Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits

Kwang-Seup Shin, Hyeon-Jun Chang, Jeung-Hee Lee

Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446

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Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)

Eun-Sun Hwang, You Ji Lee

Korean J. Food Preserv. 2020;27(4):457-467.
https://doi.org/10.11002/kjfp.2020.27.4.457

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The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries

Suin Bae, Ji-Young Choi, Hyeon-Jeong Lee, Jiyoon Kim, Kwang-Deog Moon

Korean J. Food Preserv. 2020;27(4):468-475.
https://doi.org/10.11002/kjfp.2020.27.4.468

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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves

Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476

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Quality and antioxidant properties of wheat cookies supplemented with pak choi powder

Jun Ho Lee

Korean J. Food Preserv. 2020;27(4):487-494.
https://doi.org/10.11002/kjfp.2020.27.4.487

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Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’

Jeong-Sil Choi, Soo Hwan Yeo, Ji Eun Kang, Seok Tae Jeong

Korean J. Food Preserv. 2020;27(4):495-504.
https://doi.org/10.11002/kjfp.2020.27.4.495

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Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb

Mi Ri Kim, Young Uk Kim, So Jeong Im, A Ra Jo, Gyu Ok Lee, Ja Won Shin, Hu Won Kang, Hak Joon Choi, Seul Gi Lee, Cho Een Kim, Hak Sung Lee, Jaeyong Kim, Chul Yung Choi

Korean J. Food Preserv. 2020;27(4):505-512.
https://doi.org/10.11002/kjfp.2020.27.4.505

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Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract

Tao Tong, Ya-Juan Liu, Ping Zhang, Seong-Gook Kang

Korean J. Food Preserv. 2020;27(4):513-521.
https://doi.org/10.11002/kjfp.2020.27.4.513

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List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 4, 2020

Food Science and Preservation (FSP) reflected in Scopus