List of Articles
Korean Journal of Food Preservation. Vol. 25, No. 4, 2018
Previous issue Next issueArticle
Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Cited by
Crossref 5
,
Scopus 5
Korean J Food Preserv 2018;25(4):411-416.
https://doi.org/10.11002/kjfp.2018.25.4.411
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.411
Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.417
Effect of drying and harvest time on the physicochemical properties of the most common Korean persimmon leaves
Cited by
Crossref 8
,
Scopus 8
Korean J Food Preserv 2018;25(4):428-435.
https://doi.org/10.11002/kjfp.2018.25.4.428
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.428
Quality and antioxidant properties of jelly incorporated with corn concentrate
Cited by
Crossref 3
,
Scopus 3
Korean J Food Preserv 2018;25(4):436-440.
https://doi.org/10.11002/kjfp.2018.25.4.436
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.436
The effect of baking and frying on the nutritional composition of mackerel
Cited by
Crossref 2
,
Scopus 1
Korean J Food Preserv 2018;25(4):441-445.
https://doi.org/10.11002/kjfp.2018.25.4.441
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.441
An analytical method for quantifying diazinon, chlorfenapyr, and lufenuron in Napa cabbage using QuEChERS and HPLC-UV
Cited by
Crossref 3
,
Scopus 3
Korean J Food Preserv 2018;25(4):446-452.
https://doi.org/10.11002/kjfp.2018.25.4.446
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.446
Effects of pressurized steam-treated Corni Fructus extract on osteoblast differentiation and osteoclast formation
Korean J Food Preserv 2018;25(4):453-460.
https://doi.org/10.11002/kjfp.2018.25.4.453
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.453
Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Cited by
Crossref 8
,
Scopus 7
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.461
Triterpenoids from the leaves of Dendropanax morbifera Léveille and its cytotoxic activity toward breast MCF-7 and lung A549 cancer cells
Cited by
Crossref 5
,
Scopus 6
Korean J Food Preserv 2018;25(4):471-481.
https://doi.org/10.11002/kjfp.2018.25.4.471
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.471
Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content
Cited by
Crossref 1
,
Scopus 3
Korean J Food Preserv 2018;25(4):482-489.
https://doi.org/10.11002/kjfp.2018.25.4.482
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.4.482
