List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 7, 2019

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Article

Effect of preharvest aminoethoxyvinylglycine (AVG) on fruit quality attributes 'Formosa' plum stored at ambient temperature
수확 전 aminoethoxyvinylglycine (AVG) 처리가 ‘포모사’ 자두 과실의 상온저장에 따른 과실품질에 미치는 영향
Jung-Geun Kwon , Jingi Yoo , Hye-Won Kwon , Dae Hyun Kim , Young-Je Cho , Hee-Young Jung , In-Kyu Kang
권중근, 유진기, 권혜원, 김대현, 조영제, 정희영, 강인규
Korean J Food Preserv 2019;26(7):723-729.
https://doi.org/10.11002/kjfp.2019.26.7.723
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Cited by Crossref 1 , Scopus 1
Review of postharvest management to expand the export of fresh perilla leaves
신선 깻잎의 수출 확대를 위한 수확 후 관리
Ji Weon Choi, Hyunjin Choi, Ji-Gang Kim, Ji-Hyun Lee, Chang Kug Kim, Il Sheob Shin, Yoon Pyo Hong
최지원, 최현진, 김지강, 이지현, 김창국, 신일섭, 홍윤표
Korean J Food Preserv 2019;26(7):730-739.
https://doi.org/10.11002/kjfp.2019.26.7.730
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Cited by Crossref 6 , Scopus 4
Physicochemical quality characteristics of Corni Fructus depending on the picking periods
산수유(Corni Fructus)의 채취 시기에 따른 이화학적 품질 특성
Su-Hui Kim, Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
김수희, 강창재, 성기운, 정신교
Korean J Food Preserv 2019;26(7):740-744.
https://doi.org/10.11002/kjfp.2019.26.7.740
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Cited by Crossref 3 , Scopus 3
Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea
2018년 한국의 8개 권역에서 전통 방식으로 제조한 고추장의 품질특성과 외부환경과의 상관관계
Seung-Yeon Baek, Na-Young Gil, Myeong-Hui Han, Heui-Yun Kang, Ha-Yeon Lee, Hyang-Sik Yoon, Jeong Lee, Young-Eun Song, Sun-Kyung Lee, Jung-A Ryu, Hyeon-Young Kim, Soo-Hwan Yeo, So-Young Kim
백승연, 길나영, 한명희, 강희윤, 이하연, 윤향식, 이정, 송영은, 이선경, 류정아, 김현영, 여수환, 김소영
Korean J Food Preserv 2019;26(7):745-755.
https://doi.org/10.11002/kjfp.2019.26.7.745
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Cited by Crossref 8 , Scopus 6
Vitamin D content analysis of agricultural products and processed foods
농식품자원 및 가공식품에 대한 비타민 D 함량 분석
Jong-Soon Lim, Hyun-Jeong Kim, Sang-Hoon Lee, Sam-Pin Lee
임종순, 김현정, 이상훈, 이삼빈
Korean J Food Preserv 2019;26(7):756-765.
https://doi.org/10.11002/kjfp.2019.26.7.756
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Cited by Crossref 2 , Scopus 2
Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
Su Jeong Lee, Sun Hee Kim, So Young Kim, Soo-Hwan Yeo
이수정, 김순희, 김소영, 여수환
Korean J Food Preserv 2019;26(7):766-776.
https://doi.org/10.11002/kjfp.2019.26.7.766
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Cited by Crossref 7 , Scopus 9
Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Sang-Jun Park, Ji-Hoon Na, Chul-Gyo Lee, Jae-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Hee Park, Chang-Ki Huh
박상준, 나지훈, 이철교, 정재희, 김철민, 한홍비, 김복선, 박창희, 허창기
Korean J Food Preserv 2019;26(7):777-784.
https://doi.org/10.11002/kjfp.2019.26.7.777
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Cited by Crossref 2 , Scopus 3
Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성
Jae Ran Kang, Min Jung Kang, A Ro Cho, Jung Hye Shin
강재란, 강민정, 조아로, 신정혜
Korean J Food Preserv 2019;26(7):785-795.
https://doi.org/10.11002/kjfp.2019.26.7.785
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Cited by Crossref 2 , Scopus 1
Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet
한국 식단의 찜류 및 조림류의 지용성 비타민 및 콜레스테롤 함량 분석 및 검증
Hyun-Gyu Moon, Md. Atiqual Islam, Jiyeon Chun
문현규, 이슬람무하마드 아티큐얼 , 천지연
Korean J Food Preserv 2019;26(7):796-807.
https://doi.org/10.11002/kjfp.2019.26.7.796
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Cited by Crossref 9 , Scopus 10
Solvent extraction conditions for the analysis of condensed tannins from grape skin and seeds
포도 과피 및 종자의 탄닌 분석을 위한 추출 용매 조건 탐색
Hyun Il Kim, Youn Young Hur, Dong Jun Im, Dong Hoon Lee, Sung Min Jung, Seo Jun Park, Su Jin Kim
김현일, 허윤영, 임동준, 이동훈, 정성민, 박서준, 김수진
Korean J Food Preserv 2019;26(7):808-813.
https://doi.org/10.11002/kjfp.2019.26.7.808
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Cited by Crossref 5 , Scopus 7
Effect on bone formation of fermented soybeans by combination treatment with high-isoflavone aglycone ratios
이소플라본 비배당체 함량을 높인 복합처리 발효콩의 골 형성에 미치는 효과
Sun-kyung Lee, You-Seok Lee, Soo-Hyun Ji, Gyeong-Suk Jo, Jeong-Hwa Kang
이선경, 이유석, 지수현, 조경숙, 강정화
Korean J Food Preserv 2019;26(7):814-820.
https://doi.org/10.11002/kjfp.2019.26.7.814
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Cited by Crossref 1 , Scopus 2
Effect of Protaetia brevitarsis seulensis larvae fermented by Bacillus subtilis on serum lipid contents and liver morphology in orotic acid-induced fatty-liver model Sprague-Dawley rats
Bacillus subtilis를 이용한 발효 굼벵이가 비알코올성 유발 지방간 흰쥐의 혈중 지질 및 간 조직의 morphology에 미치는 영향
So-Yeon Sim, Hee-Young Ahn, Young-Su Cho
심소연, 안희영, 조영수
Korean J Food Preserv 2019;26(7):821-827.
https://doi.org/10.11002/kjfp.2019.26.7.821
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Cited by Crossref 2 , Scopus 2
Immunostimulatory effect of sweet potato peel-based plant mixture on RAW264.7 macrophages
고구마껍질 주원료인 식물 혼합물의 RAW264.7 대식세포에서 면역활성 증진효과
In-Seon Jeong, Eun-Hye Kim, Seung Man Park, Mi Ja Chung
정인선, 김은혜, 박승만, 정미자
Korean J Food Preserv 2019;26(7):828-836.
https://doi.org/10.11002/kjfp.2019.26.7.828
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Cited by Crossref 9 , Scopus 7
Analysis of useful substances from immature peach extracts obtained under different conditions and using them as functional materials
적과 복숭아 추출물의 유용 성분 분석 및 추출조건별 기능성 소재 활용
Ha-Eun Kim, Ga-Eun Park, Min-Jung Jang, Dong-Ha Jun, Han-Hyuk Kim, Yong-Ha Jeong
김하은, 박가은, 장민정, 전동하, 김한혁, 정용하
Korean J Food Preserv 2019;26(7):837-847.
https://doi.org/10.11002/kjfp.2019.26.7.837
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Cited by Crossref 1 , Scopus 1

연구노트

Quality characteristics of Baekseolgi made with Pu＇er tea extracts and agar powder
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
Ji-Hyung Seo
서지형
Korean J Food Preserv 2019;26(7):848-853.
https://doi.org/10.11002/kjfp.2019.26.7.848
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August, 2026
Vol. 33, No. 4

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