Most Read Articles
Most read articles are listed by the number of read for the previous three months.
High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
Korean Journal of Food Preservation 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642
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Last 3 months views: 1448
https://doi.org/10.11002/kjfp.2019.26.6.642
Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
겔화제 종류에 따른 젤리의 품질 특성
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Last 3 months views: 1361
https://doi.org/10.11002/kjfp.2020.27.5.566
Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석
병풀 부위별 기능성분 및 생리활성 분석
Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749
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https://doi.org/10.11002/kjfp.2022.29.5.749
Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
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https://doi.org/10.11002/kjfp.2022.29.1.70
Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311
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https://doi.org/10.11002/kjfp.2020.27.3.311
Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
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https://doi.org/10.11002/kjfp.2017.24.1.93
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
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
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https://doi.org/10.11002/kjfp.2020.27.1.74
Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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https://doi.org/10.11002/kjfp.2023.30.6.918
Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Korean Journal of Food Preservation 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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https://doi.org/10.11002/kjfp.2017.24.5.697
A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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https://doi.org/10.11002/kjfp.2022.29.4.546
Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
Korean Journal of Food Preservation 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233
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https://doi.org/10.11002/kjfp.2016.23.2.233
Analysis of antioxidant activity, total phenol content, and flavonoid content of Abelmoschus manihot flower extracts
금화규(Abelmoschus manihot) 꽃 추출물의 항산화 활성과 총페놀 및 플라보노이드 함량 분석
금화규(Abelmoschus manihot) 꽃 추출물의 항산화 활성과 총페놀 및 플라보노이드 함량 분석
Korean J. Food Preserv. 2022;29(1):157-165.
https://doi.org/10.11002/kjfp.2022.29.1.157
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https://doi.org/10.11002/kjfp.2022.29.1.157
Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성
Korean Journal of Food Preservation 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557
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https://doi.org/10.11002/kjfp.2018.25.5.557
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
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https://doi.org/10.11002/kjfp.2021.28.4.469
Quality differences of retorted Samgyetangs as affected by F0-value levels
레토르트 삼계탕의 F0값 수준에 따른 품질 차이
레토르트 삼계탕의 F0값 수준에 따른 품질 차이
Korean Journal of Food Preservation 2016;23(6):848-858.
https://doi.org/10.11002/kjfp.2016.23.6.848
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https://doi.org/10.11002/kjfp.2016.23.6.848
Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
Korean Journal of Food Preservation 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74
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https://doi.org/10.11002/kjfp.2016.23.1.74
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
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Korean Journal of Food Preservation 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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https://doi.org/10.11002/kjfp.2015.22.1.108
Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082
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https://doi.org/10.11002/kjfp.2023.30.6.1082
Watermelon nutrition profile, antioxidant activity, and processing
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Last 3 months views: 495
https://doi.org/10.11002/kjfp.2022.29.4.531
Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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https://doi.org/10.11002/kjfp.2023.30.6.944