List of Articles

Food Science and Preservation. Vol. 31, No. 4, 2024

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Research Article

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
Paideang Khwanchai , Fong-In Suwalee , Trakul Prommajak , Noppakao Phandaeng
Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507
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Cited by Crossref 3 , Scopus 3
Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
Chan Soon Park , Mi Sook Seo , Sun Young Jung , Seul Lee , Boram Park , Shin Young Park , Yong Suk Kim
Food Sci. Preserv. 2024;31(4):518-526.
https://doi.org/10.11002/fsp.2024.31.4.518
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Cited by Crossref 2 , Scopus 2
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park , Sung Ran Yoon , Jung A Ryu
Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527
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Cited by Crossref 3 , Scopus 5
Valorization of refined sardine oil in canned Sardina pilchardus
Hind Mkadem
Food Sci. Preserv. 2024;31(4):541-553.
https://doi.org/10.11002/fsp.2024.31.4.541
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Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applications
Qeency Etim Essien , Michael Akomaye Akpe , Ofonime Okon Udo , Collins Irechukwu Nwobodo
Food Sci. Preserv. 2024;31(4):554-564.
https://doi.org/10.11002/fsp.2024.31.4.554
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Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder
Dieudonne Iradukunda , Yoon-Han Kang
Food Sci. Preserv. 2024;31(4):565-578.
https://doi.org/10.11002/fsp.2024.31.4.565
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Cited by Crossref 3 , Scopus 2
Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
Eun-Sun Hwang , SiA Lee
Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579
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Cited by Crossref 5 , Scopus 5
Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells
Jae Young Shin , Ji Hyeon Park , Byoung Ok Cho , Eun Seo Kang , Mi Hyun Joo , Young-Soo Kim , Seon Il Jang
Food Sci. Preserv. 2024;31(4):590-600.
https://doi.org/10.11002/fsp.2024.31.4.590
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Cited by Crossref 1 , Scopus 1
Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화
Eun-Hye Kim , Su-Hawn Kim , Hyeong-Woo Jo , Won-Hee Lee , Jun-Seo Jang , Chang-Ki Huh
김은혜, 김수환, 조형우, 이원희, 장준서, 허창기
Food Sci. Preserv. 2024;31(4):601-611.
https://doi.org/10.11002/fsp.2024.31.4.601
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The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
골판지 포장지의 알루미늄 코팅이 팽이버섯의 저온저장 중 품질 특성에 미치는 영향
Ah-Na Kim , Kyo-Yeon Lee , Chae-Eun Park , Se Ri Kim , Song Yi Choi , Injun Hwang , Kyung Min Park , Sung-Gil Choi
김아나, 이교연, 박채은, 김세리, 최송이, 황인준, 박경민, 최성길
Food Sci. Preserv. 2024;31(4):612-622.
https://doi.org/10.11002/fsp.2024.31.4.612
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Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Mi-Sun Kim , Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
김미선, 권예슬, 최현진, 김영회, 최한석
Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623
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Cited by Crossref 2 , Scopus 2
Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성
Sanghyuk Lee , Kyu-Taek Choi , Jun-Su Choi , Jong-Hyeon Lee , Sae-Byuk Lee
이상혁, 최규택, 최준수, 이종현, 이새벽
Food Sci. Preserv. 2024;31(4):633-644.
https://doi.org/10.11002/fsp.2024.31.4.633
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Cited by Crossref 2 , Scopus 3
Nutritional components and physiological activities of kombucha containing ginseng sprouts
새싹인삼 함유 콤부차의 영양성분 및 생리활성
Hee Yul Lee , Ga Young Lee , Kye Man Cho , Ok Soo Joo
이희율, 이가영, 조계만, 주옥수
Food Sci. Preserv. 2024;31(4):645-659.
https://doi.org/10.11002/fsp.2024.31.4.645
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Cited by Crossref 2 , Scopus 2
Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder
와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성
Ye-Ji Kim , Jin-Hee Choi , Soo-Bin Kim , Jung-Min Hwang , Hae-Yeon Choi
김예지, 최진희, 김수빈, 황정민, 최해연
Food Sci. Preserv. 2024;31(4):660-672.
https://doi.org/10.11002/fsp.2024.31.4.660
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Cited by Crossref 8 , Scopus 4
Physiochemical properties and anti-proliferative activity against human lung cancer cells of kombucha using sugar extracts of Cudrania tricuspidata fruits
꾸지뽕나무 열매 당침액 이용 콤부차의 이화학적 품질 특성 및 인체 폐암세포 항증식 활성
MiAe Cho , Kyoung Ju Song , Jinwook Lee , Chang Moo Lee , Ho Chil Choi , Jong Cheol Park
조미애, 송경주, 이진욱, 이창무, 최호칠, 박종철
Food Sci. Preserv. 2024;31(4):673-681.
https://doi.org/10.11002/fsp.2024.31.4.673
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Cited by Scopus 1

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August, 2026
Vol. 33, No. 4

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