List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 6, 2022

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Review

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837
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Cited by Crossref 1 , Scopus 1

Article

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress
Mia Miranti , Hitoshi Iwahashi , Yolani Syaputri
Korean J. Food Preserv. 2022;29(6):852-860.
https://doi.org/10.11002/kjfp.2022.29.6.852
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Cited by Crossref 4 , Scopus 7
Nutritional compositions in young leaves and stem from quinoa (Chenopodium quinoa Willd.) grown in Korea
Jin-Sik Nam , Hye-Lim Jang
Korean J. Food Preserv. 2022;29(6):861-872.
https://doi.org/10.11002/kjfp.2022.29.6.861
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Cited by Crossref 1 , Scopus 2
Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873
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Cited by Crossref 3 , Scopus 2
Changes in the physicochemical properties of olive flounder (Paralichthys olivaceus) fillets during storage in a high-voltage electrostatic field-refrigeration system
고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화
Jong-Woong Nam , Seong-Rip Oh , Hyong-Bum Koh , Seung-Hwan Won , Min-Jeong Jung , Ah-Ram Han , Byoung-Mok Kim , Joon-Young Jun
남종웅, 오성립, 고형범, 원승환, 정민정, 한아람, 김병목, 전준영
Korean J. Food Preserv. 2022;29(6):884-894.
https://doi.org/10.11002/kjfp.2022.29.6.884
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Cited by Crossref 2 , Scopus 3
Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가
Young-Bae Chung , Ye-Sol Kim , Seo-Yeong Chon , Yun-Jeong Choi , Sung Gi Min , Hye-Young Seo
정영배, 김예솔, 전서영, 최윤정, 민승기, 서혜영
Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895
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Cited by Crossref 6 , Scopus 6
Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사
Donghee Ahn , Eunyoung Park , Seoyeong Kim , Kyung-Hyung Ku , Jeong-Ho Lim , Jihyun Lee
안동희, 박은영, 김서영, 구경형, 임정호, 이지현
Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907
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Cited by Crossref 2 , Scopus 2
Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi , Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
최지영, 조정석, 박기재, 김상섭, 임정호
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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Cited by Crossref 4 , Scopus 4
Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향
Kyo-Yeon Lee , Chae Yeon Han , Min Jeong Pyo , Sung-Gil Choi
이교연, 한채연, 표민정, 최성길
Korean J. Food Preserv. 2022;29(6):932-942.
https://doi.org/10.11002/kjfp.2022.29.6.932
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Cited by Crossref 5 , Scopus 4
A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
돈육, 우육 및 사슴육으로 제조한 햄버거 스테이크의 이화학적 특성 비교
Nan-Hee Lee , Ung-Kyu Choi
이난희, 최웅규
Korean J. Food Preserv. 2022;29(6):943-952.
https://doi.org/10.11002/kjfp.2022.29.6.943
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Cited by Crossref 1 , Scopus 1
Phenylpropanoid content of different varieties of buckwheat leaves and their hot water extracts
다양한 품종의 메밀 잎 및 그 열수추출물의 phenylpropanoid 함량
Jeong Jae Lee
이정재
Korean J. Food Preserv. 2022;29(6):953-964.
https://doi.org/10.11002/kjfp.2022.29.6.953
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Cited by Scopus 1
Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi , Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
최진희, 추지혜, 최해연, 전희경, 박종대, 성정민
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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Cited by Crossref 1
Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee , Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Cited by Crossref 4 , Scopus 4
Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성
Eun-Sun Hwang , EunMyeong Shon
황은선, 손은명
Korean J. Food Preserv. 2022;29(6):989-999.
https://doi.org/10.11002/kjfp.2022.29.6.989
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Mesembryanthemum crystallinum extract ameliorates TNF-α-induced inflammation and insulin resistance in 3T3-L1 adipocytes
아이스플랜트 추출물의 3T3-L1 지방세포 내 TNF-α 유도 염증 및 인슐린 저항성 개선 효과
Se-Eun Park , Hyo-Jeong Lee , In-Seon Jeong , Seung Kim
박세은, 이효정, 정인선, 김승
Korean J. Food Preserv. 2022;29(6):1000-1011.
https://doi.org/10.11002/kjfp.2022.29.6.1000
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Cited by Scopus 2

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June, 2026
Vol. 33, No. 3

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