List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 6, 2023

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Research Article

Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
Sung Ran Yoon , Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905
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Cited by Crossref 1 , Scopus 1
Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Yoo-Jin Na , Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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Cited by Crossref 4 , Scopus 4
Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size
Junhee Park , Kang-Hee Lee , Rea Mae Cuario Templonuevo , Jinwoo Yang , Jiyeon Chun
Korean J. Food Preserv. 2023;30(6):929-943.
https://doi.org/10.11002/kjfp.2023.30.6.929
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Cited by Crossref 4 , Scopus 5
Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Dae-Woon Kim , Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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Cited by Crossref 1 , Scopus 2
Comparison of in vitro antioxidant capacities of Phragmites communis Trin. and Phragmites japonica Steud.
Kyeong Won Yun , Kyoung Sun Seo
Korean J. Food Preserv. 2023;30(6):960-968.
https://doi.org/10.11002/kjfp.2023.30.6.960
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Cited by Crossref 3 , Scopus 3
Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)
Jin-Hee Choi , Hyun-do Ahn , Hae-Yeon Choi
Korean J. Food Preserv. 2023;30(6):969-982.
https://doi.org/10.11002/kjfp.2023.30.6.969
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Cited by Crossref 2 , Scopus 2
Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
Hun-Sik Chung , Kwang-Sup Youn , Jong-Kuk Kim
정헌식, 윤광섭, 김종국
Korean J. Food Preserv. 2023;30(6):983-990.
https://doi.org/10.11002/kjfp.2023.30.6.983
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Cited by Crossref 2 , Scopus 1
Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time
발효시간에 따른 아로니아 식초의 항산화 활성 비교
Nan-Hee Lee , Hyeock-Soon Jang , Ung-Kyu Choi
이난희, 장혁순, 최웅규
Korean J. Food Preserv. 2023;30(6):991-998.
https://doi.org/10.11002/kjfp.2023.30.6.991
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Physiological activities of Pyrus pyrifolia Nakai, malt, Ziziphus jujuba Mill., Leonurus japonicus Houtt., Scutellaria baicalensis, and their mixtures
배, 맥아, 대추, 익모초, 황금 및 이들 혼합물의 생리활성
SooJung Lee , HyunJun Kim , Mi Ja Chung
이수정, 김현준, 정미자
Korean J. Food Preserv. 2023;30(6):999-1011.
https://doi.org/10.11002/kjfp.2023.30.6.999
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Cited by Crossref 10 , Scopus 5
Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환
Hee Yul Lee , Kye Man Cho , Ok Soo Joo
이희율, 조계만, 주옥수
Korean J. Food Preserv. 2023;30(6):1012-1028.
https://doi.org/10.11002/kjfp.2023.30.6.1012
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Cited by Crossref 1
Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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Cited by Crossref 2 , Scopus 1
Influence of cell-wall degrading enzyme treatment and Saccharomyces cerevisiae fermentation on the antioxidant and antibacterial activities of green tea leaf
세포벽 분해 효소 처리 및 Saccharomyces cerevisiae 발효가 녹차 잎의 항산화 및 항균 활성에 미치는 영향
Dong-Wook Lim , Ga-Yang Lee , Min-Jeong Jung , Byoung-Mok Kim , Joon-Young Jun
임동욱, 이가양, 정민정, 김병목, 전준영
Korean J. Food Preserv. 2023;30(6):1043-1055.
https://doi.org/10.11002/kjfp.2023.30.6.1043
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Cited by Crossref 5 , Scopus 2
Changes in quality characteristics of makjang depending on fermentation location and complex starters
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
Jieon Park , Myeong-Hui Han , Woosoo Jeong , Soo-Hwan Yeo , So-Young Kim
박지언, 한명희, 정우수, 여수환, 김소영
Korean J. Food Preserv. 2023;30(6):1056-1071.
https://doi.org/10.11002/kjfp.2023.30.6.1056
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Effect of sword bean (Canavalia ensiformis) fermentation filtrate on the antioxidant, anti-inflammatory, and antimicrobial activities
작두콩(Canavalia ensiformis) 발효액이 항산화, 항염증 및 항균 활성에 미치는 영향
Hye-Lim Jang
장혜림
Korean J. Food Preserv. 2023;30(6):1072-1081.
https://doi.org/10.11002/kjfp.2023.30.6.1072
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Cited by Scopus 1
Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
Seoyeon Kwak , Seongeui Yoo , Jieon Park , Woosoo Jeong , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
곽서연, 유성의, 박지언, 정우수, 권희민, 여수환, 김소영
Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082
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Cited by Crossref 1 , Scopus 1
Ethanol extract of Aster glehni exhibits anti-inflammatory and anti-oxidant effects in RAW 264.7 cells and Caenorhabditis elegans
섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과
Mi-Kyung Seo , Han-Na Chu , Da-Bin Lee , Haeng-Ran Kim , In-Seon Hwang , Yong-Jin Jeong , Sung-Ran Yoon , Seok-Seong Kang , Kyeong-A Jang , Min-Sook Kang
서미경, 추한나, 이다빈, 김행란, 황인선, 정용진, 윤성란, 강석성, 장경아, 강민숙
Korean J. Food Preserv. 2023;30(6):1095-1106.
https://doi.org/10.11002/kjfp.2023.30.6.1095
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Cited by Crossref 1 , Scopus 2

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August, 2026
Vol. 33, No. 4

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