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Korean Journal of Food Preservation. Vol. 29, No. 4, 2022

Review
Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem, Maham Navida, Kashif Ameer, Farzana Siddique, Aqsa Iqbal, Faiqa Malik, Muhamad Modassar Ali Nawaz Ranjha, Zarina Yasmin, Rabia Kanwal, Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem, Maham Navida, Kashif Ameer, Aqsa Iqbal, Faiqa Malik, Muhammad Ather Nadeem, Hira Fatima, Aftab Ahmed, Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Article
Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage
Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon
Korean J. Food Preserv. 2022;29(4):577-589.
https://doi.org/10.11002/kjfp.2022.29.4.577
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Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage
Nay Myo Win, Jingi Yoo, Jung-Geun Kwon, In-Kyu Kang
Korean J. Food Preserv. 2022;29(4):590-600.
https://doi.org/10.11002/kjfp.2022.29.4.590
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Investigation of synthetic compounds in commercially available peeled root vegetable products
Sung-Hee Kwon, Mi-Sook Yeom, Byung-Kyu Park, Se-Youn Han, Min-Jeong Kang, Kwang-Sig Joo, Myung-Je Heo, Mun-Ju Kwon
Korean J. Food Preserv. 2022;29(4):601-611.
https://doi.org/10.11002/kjfp.2022.29.4.601
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Antifungal effects of Paeonia lactiflora seed extracts
Kyung-Tack Kim, Dong Gu Lee, Sang Yoon Choi
Korean J. Food Preserv. 2022;29(4):612-619.
https://doi.org/10.11002/kjfp.2022.29.4.612
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Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder
Emmanuel Hitayezu, Yoon-Han Kang
Korean J. Food Preserv. 2022;29(4):620-631.
https://doi.org/10.11002/kjfp.2022.29.4.620
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Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology
Sung Mi Kim, Thinzar Aung, Mi Jeong Kim
Korean J. Food Preserv. 2022;29(4):632-644.
https://doi.org/10.11002/kjfp.2022.29.4.632
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Toxin gene and antibiotic resistance of Staphylococcus aureus and Bacillus cereus isolated from kitchen cleaning tools in child care centers
Chae-Young Kim, Ji-Yu Im, Eun-yeong Kim, Min-jin Kim, Jung-Beom Kim
Korean J. Food Preserv. 2022;29(4):645-652.
https://doi.org/10.11002/kjfp.2022.29.4.645
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The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading
Nithnilanch Phachanseesoulath, Suhyeung Kim, Jamin Shin, Jongbeom Park, Ryeongeun Kim, Sejin Geum, Deokyeol Jeong, In Jung Kim, Soo Rin Kim
Korean J. Food Preserv. 2022;29(4):653-661.
https://doi.org/10.11002/kjfp.2022.29.4.653
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Food Science and Preservation
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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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