Most Read Articles

Most read articles are listed by the number of read for the previous three months.

Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
HTML PDF PubReader Last 3 months views: 279
Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향
Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7
HTML PDF PubReader Last 3 months views: 270
Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46
HTML PDF PubReader Last 3 months views: 270
Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성
Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17
HTML PDF PubReader Last 3 months views: 265
Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
HTML PDF PubReader Last 3 months views: 255
Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
HTML PDF PubReader Last 3 months views: 249
Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
HTML PDF PubReader Last 3 months views: 245
Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127
HTML PDF PubReader Last 3 months views: 241
Analysis of mineral and ash contents in domestic commercial sauces
국내 시판 소스류에 대한 무기질 및 회분의 함량 분석
Korean J. Food Preserv. 2020;27(1):98-110.
https://doi.org/10.11002/kjfp.2020.27.1.98
HTML PDF PubReader Last 3 months views: 218
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean Journal of Food Preservation 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
HTML PDF PubReader Last 3 months views: 209
Optimization of formation of the ginsenoside Rg3 in black ginseng steamed with acetic acid solution
초산용액으로 증자한 흑삼의 ginsenoside Rg3 발현 최적화
Korean J. Food Preserv. 2020;27(1):66-73.
https://doi.org/10.11002/kjfp.2020.27.1.66
HTML PDF PubReader Last 3 months views: 201
Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성
Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58
HTML PDF PubReader Last 3 months views: 198
Quality characteristics and antioxidant activites of ‘Chuwhangbae’ (P. pyrifolia Nakai) dried with different methods
건조 방법에 따른 ‘추황배’ 건조과일의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):25-31.
https://doi.org/10.11002/kjfp.2020.27.1.25
HTML PDF PubReader Last 3 months views: 192
Quality characteristics of garlic peel according to processing methods
가공방법에 따른 마늘껍질의 품질 특성
Korean J. Food Preserv. 2020;27(1):32-37.
https://doi.org/10.11002/kjfp.2020.27.1.32
HTML PDF PubReader Last 3 months views: 190
Quality characteristics and antioxidant activities of jelly containing honeyberry powder
댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):111-118.
https://doi.org/10.11002/kjfp.2020.27.1.111
HTML PDF PubReader Last 3 months views: 181
Physicochemical properties of green hot pepper powders based on drying methods and temperatures
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
Korean J. Food Preserv. 2020;27(1):38-45.
https://doi.org/10.11002/kjfp.2020.27.1.38
HTML PDF PubReader Last 3 months views: 148
Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성
Korean Journal of Food Preservation 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34
HTML PDF PubReader Last 3 months views: 141
Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성
Korean Journal of Food Preservation 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434
HTML PDF PubReader Last 3 months views: 138
Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
Korean Journal of Food Preservation 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
HTML PDF PubReader Last 3 months views: 126
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Korean Journal of Food Preservation 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
HTML PDF PubReader Last 3 months views: 124