CURRENT ISSUE: Jul 2020, Vol. 27 , No. 4

    Article

    Patent prospects and trends in post-harvest management technology of fresh agricultural products
    Korean J. Food Preserv. 2020;27(4):423-432.
    https://doi.org/10.11002/kjfp.2020.27.4.423

    Article

    Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes
    Korean J. Food Preserv. 2020;27(4):433-445.
    https://doi.org/10.11002/kjfp.2020.27.4.433

    Article

    Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits
    Korean J. Food Preserv. 2020;27(4):446-456.
    https://doi.org/10.11002/kjfp.2020.27.4.446

    Article

    Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)
    Korean J. Food Preserv. 2020;27(4):457-467.
    https://doi.org/10.11002/kjfp.2020.27.4.457

    Article

    The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries
    Korean J. Food Preserv. 2020;27(4):468-475.
    https://doi.org/10.11002/kjfp.2020.27.4.468

    Article

    Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
    Korean J. Food Preserv. 2020;27(4):476-486.
    https://doi.org/10.11002/kjfp.2020.27.4.476

    Article

    Quality and antioxidant properties of wheat cookies supplemented with pak choi powder
    Korean J. Food Preserv. 2020;27(4):487-494.
    https://doi.org/10.11002/kjfp.2020.27.4.487

    Article

    Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’
    Korean J. Food Preserv. 2020;27(4):495-504.
    https://doi.org/10.11002/kjfp.2020.27.4.495

    Article

    Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb
    Korean J. Food Preserv. 2020;27(4):505-512.
    https://doi.org/10.11002/kjfp.2020.27.4.505

    Article

    Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract
    Korean J. Food Preserv. 2020;27(4):513-521.
    https://doi.org/10.11002/kjfp.2020.27.4.513

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    MOST READ ARTICLE

    Article

    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
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    Last 3 months views: 546

    Article

    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
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    Last 3 months views: 509

    Article

    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
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    Last 3 months views: 503

    Article

    Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
    Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
    Korean J. Food Preserv. 2020;27(2):232-241.
    https://doi.org/10.11002/kjfp.2020.27.2.232
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    Last 3 months views: 493

    Article

    Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
    저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향
    Korean J. Food Preserv. 2020;27(2):145-158.
    https://doi.org/10.11002/kjfp.2020.27.2.145
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    Last 3 months views: 473

    Article

    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
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    Last 3 months views: 466

    Article

    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
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    Last 3 months views: 458

    ARTICLE

    Physiological activities of Aronia melanocarpa extracts on extraction solvents
    추출용매에 따른 아로니아 추출물의 생리 활성
    Korean Journal of Food Preservation 2014;21(5):718-726.
    https://doi.org/10.11002/kjfp.2014.21.5.718
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    Last 3 months views: 457

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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 17

    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 13

    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 10

    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 10

    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 9

    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 9

    ARTICLE

    Quality characteristics of Doenjang manufactured with soybean Koji
    콩 코오지를 이용한 된장의 품질 특성
    Korean J Food Preserv 2014;21(3):434-441.
    https://doi.org/10.11002/kjfp.2014.21.3.434
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    Cited by 9

    ARTICLE

    Physiological activities of Aronia melanocarpa extracts on extraction solvents
    추출용매에 따른 아로니아 추출물의 생리 활성
    Korean J Food Preserv 2014;21(5):718-726.
    https://doi.org/10.11002/kjfp.2014.21.5.718
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    Cited by 8

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