List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 1, 2019

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Article

Effect of mixed natural extract treatment on quality characteristics of fresh-cut lettuce during storage
로즈마리 복합 추출물 처리가 fresh-cut 양상추의 저장 중 품질 변화에 미치는 영향
Hyeon-Jeong Lee, Ji-Young Choi, Su-Hyeon Heo, Su-In Bae, Ji-Yoon Kim, Kwang-Deog Moon
이현정, 최지영, 허수현, 배수인, 김지윤, 문광덕
Korean J Food Preserv 2019;26(1):1-7.
https://doi.org/10.11002/kjfp.2019.26.1.1
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Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating
라디오파 가열 처리한 절단 배추의 미생물 불활성 모델링 및 절임 특성
Eun Ji Choi, Hae Woong Park, Jung Gyu Lee, Ho Hyun Chun
최은지, 박해웅, 이중규, 천호현
Korean J Food Preserv 2019;26(1):8-16.
https://doi.org/10.11002/kjfp.2019.26.1.8
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Cited by Scopus 1
Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 저장 중 품질변화
Chang Ki Huh, Ki Hoon Shim
허창기, 심기훈
Korean J Food Preserv 2019;26(1):17-26.
https://doi.org/10.11002/kjfp.2019.26.1.17
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Cited by Scopus 1
Changes in physiological characteristics and functional compounds of ‘Kkwariput’, ‘Gilsang’ and ‘Cheongyang’ pepper fruit after harvest
‘꽈리풋’, ‘길상’, ‘청양’ 고추의 수확 후 생리특성 및 기능성 성분 변화
Me-Mea Park, Eun-Young Yang, Dong-Ryeol Baek, Soo-Young Chae, Jung-Soo Lee, Yoon-Pyo Hong
박미희, 양은영, 백동렬, 채수영, 이정수, 홍윤표
Korean J Food Preserv 2019;26(1):27-37.
https://doi.org/10.11002/kjfp.2019.26.1.27
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Cited by Crossref 2 , Scopus 2
Evaluation of phytochemical contents and physiological activity in Panax ginseng sprout during low-temperature aging
저온숙성 과정 중 새싹인삼의 이화학적 특성변화
A-Ro Cho, Min-Jung Pyo, Min-Jung Kang, Jung-Hye Shin
조아로, 표민정, 강민정, 신정혜
Korean J Food Preserv 2019;26(1):38-48.
https://doi.org/10.11002/kjfp.2019.26.1.38
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Cited by Crossref 4 , Scopus 3
Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Ja-Yong Cho, Su-Hwan Kim, In-Kyung Cho, Jae-Hee Jeong, Jun-Ki Park, Do-Woo Gim, Yong-Doo Kim, Chang-Ki Huh
조자용, 김수환, 조인경, 정재희, 박준기, 김도우, 김용두, 허창기
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods
가공방법에 따른 뽕잎차의 기능성성분 및 관능특성 평가
Young-Hee Jeon, Sang-Won Choi
전영희, 최상원
Korean J Food Preserv 2019;26(1):59-67.
https://doi.org/10.11002/kjfp.2019.26.1.59
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Cited by Crossref 2 , Scopus 4
Bread-making properties of rice bread added with naked oat flours
쌀귀리를 첨가한 쌀식빵의 제빵적성
Hyun-Il Jun, Sun-Hee Yoo, Geun-Seoup Song, Young-Soo Kim
전현일, 유선희, 송근섭, 김영수
Korean J Food Preserv 2019;26(1):68-73.
https://doi.org/10.11002/kjfp.2019.26.1.68
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Cited by Crossref 8 , Scopus 6
Quality characteristics of muffin added with Elaeagnus multiflora powder
뜰보리수 분말 첨가 머핀의 품질특성
Ju-Yeon Hong
홍주연
Korean J Food Preserv 2019;26(1):74-82.
https://doi.org/10.11002/kjfp.2019.26.1.74
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Cited by Crossref 7 , Scopus 6
Baking characteristics of white bread containing added varieties of rice powder
종류별 쌀 분말을 첨가한 식빵의 제빵 특성
Yong Myeon Joung
정용면
Korean J Food Preserv 2019;26(1):83-89.
https://doi.org/10.11002/kjfp.2019.26.1.83
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Ginsenoside contents and antioxidant activities of cultivated mountain ginseng (Panax ginseng C.A. Meyer) with different ages
산양삼의 년근별 진세노사이드 함량 및 항산화 활성
Beom-Gyun Jeong, Gil-Rak Jung, Min Sik Kim, Hyun-Gyu Moon, Su-Jin Park, Jiyeon Chun
정범균, 정길락, 김민식, 문현규, 박수진, 천지연
Korean J Food Preserv 2019;26(1):90-100.
https://doi.org/10.11002/kjfp.2019.26.1.90
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Cited by Crossref 16 , Scopus 15
Analysis of biogenic amines and inorganic elements in Cheonggukjang
청국장 중 바이오제닉 아민 및 무기원소함량 분석
Min-Jeong Seo, Chang-Do Lee, Ji-Na Lee, Hee-Jong Yang, Do-Youn Jeong, Gae-Ho Lee
서민정, 이창도, 이지나, 양희종, 정도연, 이계호
Korean J Food Preserv 2019;26(1):101-108.
https://doi.org/10.11002/kjfp.2019.26.1.101
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Cited by Crossref 2 , Scopus 2
Antioxidant effects of ethanol extracts from plants on semi-dried eels
반건조 장어에 대한 식물 주정 추출물의 항산화 효과
Hee-Sun Song
송희순
Korean J Food Preserv 2019;26(1):109-114.
https://doi.org/10.11002/kjfp.2019.26.1.109
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Cited by Scopus 2
Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC
On-line HPLC법에 의한 무알코올 머루 발효액의 항산화능 평가
Ha Gyoon Na, Yun Ju Cha, Ji Woo Shin, Jun Hyung Kim, Hyeon Uk Son, Yong Woon Shin, Min Young Jung, Moon Suk Choi, Ki-Hyo Jang
나하균, 차윤주, 신지우, 김준형, 손현욱, 신용운, 정민영, 최문석, 장기효
Korean J Food Preserv 2019;26(1):115-122.
https://doi.org/10.11002/kjfp.2019.26.1.115
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Optimization of fermentation conditions Protaetia brevitarsis seulensis larvae using Bacillus subtilis
Bacillus subtilis를 이용한 발효굼벵이 분말 추출물의 최적배양조건에 따른 경시적 변화
So-Yeon Sim, Sung-Ho Jang, Hee-Young Ahn, Hyun-Dong Cho, Kwon-Il Seo, Young-Su Cho
심소연, 장성호, 안희영, 조현동, 서권일, 조영수
Korean J Food Preserv 2019;26(1):123-133.
https://doi.org/10.11002/kjfp.2019.26.1.123
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Cited by Crossref 3 , Scopus 4

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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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