List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 5, 2014

ARTICLE
Changes in the quality and secondary metabolites of kohlrabi during storage
콜라비의 저장 중 품질 및 이차대사산물의 변화
Korean J Food Preserv 2014;21(5):601-608.
https://doi.org/10.11002/kjfp.2014.21.5.601
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Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정
Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609
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Identification of ideal size and drivers for consumer acceptability of apple
사과의 이상적인 크기와 소비자 기호도 결정인자 분석
Korean J Food Preserv 2014;21(5):618-626.
https://doi.org/10.11002/kjfp.2014.21.5.618
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Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
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Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성
Korean J Food Preserv 2014;21(5):636-645.
https://doi.org/10.11002/kjfp.2014.21.5.636
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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
청매실의 비가열 전처리 및 건조매실의 특성
Korean J Food Preserv 2014;21(5):652-660.
https://doi.org/10.11002/kjfp.2014.21.5.652
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Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성
Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661
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Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교
Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676
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The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
Korean J Food Preserv 2014;21(5):694-701.
https://doi.org/10.11002/kjfp.2014.21.5.694
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Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가
Korean J Food Preserv 2014;21(5):710-717.
https://doi.org/10.11002/kjfp.2014.21.5.710
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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성
Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727
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Antiviral activity of methanol extract from Ephedra sinica Stapf
마황 추출물의 항바이러스 활성
Korean J Food Preserv 2014;21(5):735-739.
https://doi.org/10.11002/kjfp.2014.21.5.735
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Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증
Korean J Food Preserv 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740
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Effects of vitamin C on the formation of aflatoxin B1-DNA adduct in rat livers treated with radiation and aflatoxin B1
Vitamin C가 방사선과 Aflatoxin B1을 처리한 흰쥐의 간세포에서 Aflatoxin B1-DNA Adduct 형성에 미치는 영향
Korean J Food Preserv 2014;21(5):747-756.
https://doi.org/10.11002/kjfp.2014.21.5.747
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Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향
Korean J Food Preserv 2014;21(5):757-765.
https://doi.org/10.11002/kjfp.2014.21.5.757
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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