List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 7, 2016

Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapa L. ssp. Pekinensis) during salting process
절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화
Korean J Food Preserv 2016;23(7):913-922.
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Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage
오미자 분말 및 추출물 첨가 설기떡의 저장 중 품질특성
Korean J Food Preserv 2016;23(7):923-930.
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Effect of freezing temperature on quality characteristics of dried persimmons
냉동조건이 건시의 저장 중 품질특성에 미치는 영향
Korean J Food Preserv 2016;23(7):931-938.
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Quality characteristics of outer leaves of Kimchi cabbage according to various blanching treatment conditions
국내산 배추 우거지의 blanching 처리에 따른 품질 특성
Korean J Food Preserv 2016;23(7):939-944.
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Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder
마키베리 분말 첨가 설기떡의 품질특성 및 항산화 활성
Korean J Food Preserv 2016;23(7):945-952.
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Quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying
유산균 포집 쌀가루를 이용한 백설기의 제조 및 품질특성
Korean J Food Preserv 2016;23(7):953-959.
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Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma
대기압 유전체장벽방전 플라즈마에 의한 건고추의 식중독균 살균효과 및 품질변화
Korean J Food Preserv 2016;23(7):960-966.
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Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China
한국, 일본, 중국 김치의 품질 비교 분석
Korean J Food Preserv 2016;23(7):967-976.
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Identification of volatile flavor compounds in Jeju citrus fruits
제주감귤류의 휘발성 향기성분의 확인
Korean J Food Preserv 2016;23(7):977-988.
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Free radical scavenging and α-glucosidase inhibitory effects of a roots extract of Aruncus dioicus var. kamtschaticus
재배 삼나물 뿌리 추출물의 자유 라디칼소거 및 α-glucosidase 저해활성
Korean J Food Preserv 2016;23(7):989-994.
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Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract
추출온도 및 시간에 따른 유백피 추출물의 항산화 활성과 음료의 관능적 특성
Korean J Food Preserv 2016;23(7):995-1003.
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Profiling of flavonoid glycosides in fruits and leaves of jujube (Zizyphus jujuba var. inermis (Bunge) Rehder) using UPLC-DAD-QTOF/MS
UPLC-DAD-QTOF/MS를 이용한 대추나무(Zizyphus jujuba var. inermis (Bunge) Rehder) 잎과 열매의 플라보노이드 배당체 분석
Korean J Food Preserv 2016;23(7):1004-1011.
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Flavonoids composition and antioxidant activity of by-products of five orange cultivars during maturation
수확시기별 오렌지 5품종 부산물의 플라보노이드 함량과 항산화 활성
Korean J Food Preserv 2016;23(7):1012-1017.
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Biological activities in Aronia melanocarpa depending on drying methods
건조방법에 따른 아로니아의 생리활성
Korean J Food Preserv 2016;23(7):1018-1025.
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Citrus platymamma inhibits the expression of pro-inflammatory cytokines, inducible nitric oxide synthase, and cyclooxygenase-2 in RAW264.7 macrophage
RAW264.7 대식세포에서 Citrus platymamma의 iNOS, COX-2, 염증성 사이토카인 발현 억제 효과
Korean J Food Preserv 2016;23(7):1026-1032.
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Antioxidant and antiproliferating effects of Setaria italica, Panicum miliaceum and Sorghum bicolor extracts on prostate cancer cell lines
조, 기장, 수수 추출물의 항산화 효과 및 전립선 암세포주 증식 억제 효능
Korean J Food Preserv 2016;23(7):1033-1041.
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Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
효모 종류에 따른 무독화 옻식초의 초산발효 특성
Korean J Food Preserv 2016;23(7):1042-1049.
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Production and fermentation characteristics of seafood kimchi started with Leuconostoc mesenteriodes SK-1 isolated from octopus baechu kimchi
문어 배추김치에서 분리한 Leuconostoc mesenteroides SK-1을 이용한 수산물김치의 제조 및 발효 특성
Korean J Food Preserv 2016;23(7):1050-1057.
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Correlations between quality indices and consumer acceptance in environment-friendly ‘Campbell early’ grapes
친환경 포도의 품질 인자와 소비자 기호도의 상관성 분석
Korean J Food Preserv 2016;23(7):1058-1064.
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Quality characteristics and sensory evaluation of Fuji apple based on commodity price
상품 가격에 따른 사과의 품질 특성 및 관능 평가
Korean J Food Preserv 2016;23(7):1065-1073.
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