List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 1, 2022

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Article

Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi : Analysis of volatile and non-volatile components
Sang Suk Kim , Suk Man Park , YoSup Park , Jae-Ho Joa , Misun Kim , Seok Kyu Yun , Seung Gab Han
Korean J. Food Preserv. 2022;29(1):1-12.
https://doi.org/10.11002/kjfp.2022.29.1.1
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Cited by Crossref 5 , Scopus 5
Modified AOAC method for indirect measurement of resistant starch and its application in development of new food materials
Jaehoon Lee , Soonhyun So , Charrin Kim , Kangyeon Lee , Jongsoon Park , Deuksik Lee , Deug-chan Lee
Korean J. Food Preserv. 2022;29(1):13-20.
https://doi.org/10.11002/kjfp.2022.29.1.13
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Cited by Crossref 1 , Scopus 1
Physicochemical properties of mirchal glutinous rice flour based on soaking time
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성
Gi-Un Seong , Ju-Won Kang , Sumin Cho , Youngho Kwon , So-Myeong Lee , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Malshick Shin , Ji-Yoon Lee
성기운, 강주원, 조수민, 권영호, 이소명, 이샛별, 조준현, 박동수, 신말식, 이지윤
Korean J. Food Preserv. 2022;29(1):21-33.
https://doi.org/10.11002/kjfp.2022.29.1.21
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Cited by Crossref 1
Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Da-Hyeon Gwak , Seok Kang , So-Jin Han , Hyun-Joong Kim , Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 곽다현, 강석, 한소진, 김현중, 문광덕
Korean J. Food Preserv. 2022;29(1):34-48.
https://doi.org/10.11002/kjfp.2022.29.1.34
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Cited by Crossref 6 , Scopus 4
Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성
Mi Suk Kim , Ji Hyun Kim , Geon Hyeong Gwon , Nan Kyung Kim , Ah Young Lee , Weon Taek Seo , Hyun Young Kim
김미숙, 김지현, 권건형, 김난경, 이아영, 서원택, 김현영
Korean J. Food Preserv. 2022;29(1):49-58.
https://doi.org/10.11002/kjfp.2022.29.1.49
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Cited by Crossref 6 , Scopus 4
Comparison of physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different homogenization and drying methods
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
Seo A Jung , Ji-young Yoon , Jun Tae Kim , Gye Hwa Shin
정서아, 윤지영, 김준태, 신계화
Korean J. Food Preserv. 2022;29(1):59-69.
https://doi.org/10.11002/kjfp.2022.29.1.59
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Cited by Crossref 4 , Scopus 5
Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Jong-Soon Lim , Hyun-Jeong Kim , Sang-Hoon Lee , Young-Min Choi , Sam-Pin Lee
임종순, 김현정, 이상훈, 최용민, 이삼빈
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
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Cited by Crossref 6 , Scopus 5
Aging-induced variation in quality of yakju prepared using different commercial yeasts
효모를 달리한 약주의 숙성 시 품질 변화
Jeong Sil Choi , Ji-Eun Kang , Seok-Tae Jeong
최정실, 강지은, 정석태
Korean J. Food Preserv. 2022;29(1):84-96.
https://doi.org/10.11002/kjfp.2022.29.1.84
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Cited by Crossref 3 , Scopus 4
Quality characteristics of milk jam with black garlic extract
흑마늘 추출액을 첨가한 밀크잼의 품질 특성
Ji Hyun Min , Jae Hyun Jeong , Seong Ju Lee , Jae Sun Lee , Jong Woo Han , Hee Doo Lee , Taek-Gu Jeong
민지현, 정재현, 이승주, 이재선, 한종우, 이희두, 정택구
Korean J. Food Preserv. 2022;29(1):97-104.
https://doi.org/10.11002/kjfp.2022.29.1.97
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Cited by Crossref 2 , Scopus 2
Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
So-Young Park , Seok-Tae Jeong , Chan Woo Kim , Sun-Il Yun , Ji-Eun Kang , Heui-Yun Kang , Bora Lim
박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Cited by Crossref 6 , Scopus 7
Physicochemical properties and biological activity of extract from Dioscorea polystachya Turcz. bulbil by combined treatments of enzyme and ethanol
장마 영여자 효소․주정 복합처리 추출물의 이화학적 특성 및 생리활성
Dong-Geon Nam , Jeong Yeon Im , Kyung-A Hwang , Jeong-Sook Choe , Pureum Im
남동건, 임정연, 황경아, 최정숙, 임푸름
Korean J. Food Preserv. 2022;29(1):116-128.
https://doi.org/10.11002/kjfp.2022.29.1.116
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The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder
토종다래(Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성
Jungsoo Kim , Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Jong Tae Moon , Kwang-Deog Moon
김정수, 김지윤, 정새울, 김민현, 박상혁, 문종태, 문광덕
Korean J. Food Preserv. 2022;29(1):129-141.
https://doi.org/10.11002/kjfp.2022.29.1.129
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Cited by Crossref 1 , Scopus 2
Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명
Sun Hee Kim , Joo-Yeon Kim , Woo Soo Jeong , Hee-Min Gwon , So Young Kim , Soo-Hwan Yeo
김순희, 김주연, 정우수, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2022;29(1):142-156.
https://doi.org/10.11002/kjfp.2022.29.1.142
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Cited by Crossref 9 , Scopus 9
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
Hyun Ji Kwon , Seok Hyun Beom , Jin A Hyun , Eun Bin Kang , Ha Eun Park , Dong Geun Han , Eun Young Choi , Bong-Jeon An
권현지, 범석현, 현진아, 강은빈, 박하은, 한동근, 최은영, 안봉전
Korean J. Food Preserv. 2022;29(1):157-165.
https://doi.org/10.11002/kjfp.2022.29.1.157
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Cited by Crossref 4 , Scopus 8
Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum
유산균 복합배양 양배추 발효물의 항염증 효과
Se-Eun Park , Jun Hui Choi , Ki-Man Kim
박세은, 최준희, 김기만
Korean J. Food Preserv. 2022;29(1):166-174.
https://doi.org/10.11002/kjfp.2022.29.1.166
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Cited by Crossref 1 , Scopus 2

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August, 2026
Vol. 33, No. 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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