CURRENT ISSUE: Jul 2022, Vol. 29 , No. 4

    Review

    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

    Review

    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

    Article

    Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage
    Korean J. Food Preserv. 2022;29(4):577-589.
    https://doi.org/10.11002/kjfp.2022.29.4.577

    Article

    Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage
    Korean J. Food Preserv. 2022;29(4):590-600.
    https://doi.org/10.11002/kjfp.2022.29.4.590

    Article

    Investigation of synthetic compounds in commercially available peeled root vegetable products
    Korean J. Food Preserv. 2022;29(4):601-611.
    https://doi.org/10.11002/kjfp.2022.29.4.601

    Article

    Antifungal effects of Paeonia lactiflora seed extracts
    Korean J. Food Preserv. 2022;29(4):612-619.
    https://doi.org/10.11002/kjfp.2022.29.4.612

    Article

    Physicochemical and rheological properties of potato starch syrup supplemented with superfine Hypsizigus marmoreus mushroom powder
    Korean J. Food Preserv. 2022;29(4):620-631.
    https://doi.org/10.11002/kjfp.2022.29.4.620

    Article

    Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology
    Korean J. Food Preserv. 2022;29(4):632-644.
    https://doi.org/10.11002/kjfp.2022.29.4.632

    Article

    Toxin gene and antibiotic resistance of Staphylococcus aureus and Bacillus cereus isolated from kitchen cleaning tools in child care centers
    Korean J. Food Preserv. 2022;29(4):645-652.
    https://doi.org/10.11002/kjfp.2022.29.4.645

    Article

    The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading
    Korean J. Food Preserv. 2022;29(4):653-661.
    https://doi.org/10.11002/kjfp.2022.29.4.653

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    MOST READ ARTICLE

    Article

    Quality and textural properties of jelly prepared with different gelling agents
    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: 827

    Article

    Quality differences of retorted Samgyetangs as affected by F0-value levels
    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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    Last 3 months views: 509

    ARTICLE

    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
    Korean Journal of Food Preservation 2017;24(1):93-99.
    https://doi.org/10.11002/kjfp.2017.24.1.93
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    Last 3 months views: 465

    ARTICLE

    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
    Korean Journal of Food Preservation 2017;24(5):697-706.
    https://doi.org/10.11002/kjfp.2017.24.5.697
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    Last 3 months views: 449

    Article

    Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
    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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    Last 3 months views: 449

    Article

    Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
    인지 및 기억 개선 기능성 식품으로서 산사의 효과
    Korean Journal of Food Preservation 2019;26(2):238-245.
    https://doi.org/10.11002/kjfp.2019.26.2.238
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    Last 3 months views: 421

    Article

    Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
    김의 품종 및 채취시기별 성분 및 항산화 특성
    Korean J. Food Preserv. 2021;28(6):705-715.
    https://doi.org/10.11002/kjfp.2021.28.6.705
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    Last 3 months views: 419

    Article

    Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
    열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향
    Korean Journal of Food Preservation 2018;25(7):811-818.
    https://doi.org/10.11002/kjfp.2018.25.7.811
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    Last 3 months views: 374

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    MOST CITED ARTICLE

    ARTICLE

    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 J Food Preserv 2014;21(5):668-675.
    https://doi.org/10.11002/kjfp.2014.21.5.668
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    Cited by 23

    ARTICLE

    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
    Korean J Food Preserv 2014;21(2):224-230.
    https://doi.org/10.11002/kjfp.2014.21.2.224
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    Cited by 16

    ARTICLE

    Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
    증숙 및 볶음처리에 따른 우엉차의 품질특성
    Korean J Food Preserv 2014;21(5):646-651.
    https://doi.org/10.11002/kjfp.2014.21.5.646
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    Cited by 16

    ARTICLE

    Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
    과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
    Korean J Food Preserv 2014;21(2):206-214.
    https://doi.org/10.11002/kjfp.2014.21.2.206
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    Cited by 13

    ARTICLE

    Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
    지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
    Korean J Food Preserv 2014;21(3):421-426.
    https://doi.org/10.11002/kjfp.2014.21.3.421
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    Cited by 13

    ARTICLE

    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
    Korean J Food Preserv 2015;22(1):108-118.
    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Cited by 13

    ARTICLE

    Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
    건조방법을 달리한 오미자의 품질특성 및 항산화 효과
    Korean J Food Preserv 2014;21(3):341-349.
    https://doi.org/10.11002/kjfp.2014.21.3.341
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    Cited by 12

    ARTICLE

    Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
    어성초 분말을 첨가한 국수의 품질특성
    Korean J Food Preserv 2014;21(1):34-39.
    https://doi.org/10.11002/kjfp.2014.21.1.34
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    Cited by 11

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    Korean Journal of Food Preservation

    Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
    All users of the submission system, please use the site after registering as a member through the Sign up button below.
    (Use of existing information is not allowed.)

     

    Please use the existing web site (http://article.kosfop.or.kr) to review and submit revised manuscripts for previously submitted papers.

     

    We look forward to your continued interest in and submission of papers to KJFP in the future. Thank you.

     

    KJFP Editorial Team


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