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Most Cited Articles

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Hyo-Jung Park, Hai-Jung Chung
박효정, 정해정
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Yu-Ri Kwon, Kwang-Sup Youn
권유리, 윤광섭
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
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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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee
서연수, 이승헌, 상아방, 윤정로, 이원종
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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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
Eun-Jung Yim, Seung-Wha Jo, Eun-Sil Lee, Hae-Suk Park, Myeong-Seon Ryu, Tai-Boong Uhm, Hyoun-Young Kim, Sung-Ho Cho
임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Jin-Hak Kim, Hye-Min Kang, Shin-Ho Lee, Ju-Young Lee, La-Young Park
김진학, 강혜민, 이신호, 이주영, 박나영
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Dae-Hyun Kim, Eun-Mi Kim, Yoon-Je Chang, Mi-Young Ahn, Yong-Hwan Lee, Jin Ju Park, Jeong-Ho Lim
김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Kye-Man Cho, Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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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
Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Jong-Kuk Kim
이슬, 문혜경, 이수원, 문재남, 김종국
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
O Jun Kwon, Ha Yeong Lee, Tae Hoon Kim, Se Gie Kim
권오준, 이하영, 김태훈, 김세기
Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성
Soo-Yeon Lee, Jeung-Hoan Kim, Jung-Mi Park, In-Chul Lee, Jin-Young Lee
이수연, 김정환, 박정미, 이인철, 이진영
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성
Young-Sim Choi, Sun-Kyung Kim, Eun-Kyoung Mo
최영심, 김선경, 모은경
Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661
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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Kye Man Cho, Chung Eun Hwang, Ok Soo Joo
조계만, 황정은, 주옥수
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, Ok Soo Joo, Su Cheol Kim, Hee Yul Lee, Bong Sik Um, Kyung Sook Park, Kye Man Cho
황정은, 모하메드 아지줄 하크만, 이진환, 주옥수, 김수철, 이희율, 엄봉식, 박경숙, 조계만
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Ki-Woong Kim, Jae-Ho Hwang, Myung-Joo Oh, Min-Yong Kim, Myeong-Rak Choi, Wook-Min Park
김기웅, 황재호, 오명주, 김민용, 최명락, 박욱민
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과
Yu-ri Kwon, Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831
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Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Eun Jeong Choi, Moon Cheol Jeong, Kyung Hyung Ku
최은정, 정문철, 구경형
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성
Woo-Po Park
박우포
Korean J Food Preserv 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34
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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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