List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 3, 2018

Article
Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures
도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성
Korean J Food Preserv 2018;25(3):289-295.
https://doi.org/10.11002/kjfp.2018.25.3.289
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Quality characteristics of milk bread added blueberry starter
블루베리 발효액종의 첨가량에 따른 우유식빵의 품질특성
Korean J Food Preserv 2018;25(3):296-303.
https://doi.org/10.11002/kjfp.2018.25.3.296
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Effect of thyme extract on quality characteristics of fresh-cut lettuce during storage
타임 추출물 처리가 신선편이 양상추의 저장 중 품질변화에 미치는 효과
Korean J Food Preserv 2018;25(3):304-310.
https://doi.org/10.11002/kjfp.2018.25.3.304
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Physicochemical properties of Saeilmi (Oryza sativa Linne) germinated with different steeping and germination time
침지 및 발아 시간에 따른 발아 새일미의 이화학적 품질 특성
Korean J Food Preserv 2018;25(3):311-320.
https://doi.org/10.11002/kjfp.2018.25.3.311
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Comparison of volatile flavor compounds of Artemisia annua L. extracted by simultaneous steam distillation extraction and solid-phase micro extraction
SDE 및 SPME법을 이용한 개똥쑥(Artemisia annua L.)의 휘발성 향기성분의 비교
Korean J Food Preserv 2018;25(3):321-329.
https://doi.org/10.11002/kjfp.2018.25.3.321
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Comparative analysis of elemental compositions of selected edible wild plants
산나물류의 무기성분 함량 분석
Korean J Food Preserv 2018;25(3):330-336.
https://doi.org/10.11002/kjfp.2018.25.3.330
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Changes in the physicochemical characteristics and antioxidant activity of barley during germination using different pre-treatment methods
전처리 방법을 달리한 보리의 발아 중 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2018;25(3):337-343.
https://doi.org/10.11002/kjfp.2018.25.3.337
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Quercetin quantification in a Jeju Dendropanax morbifera Lev. extract by varying different parts, harvest times, and extraction solvents
제주 황칠나무의 활용성 제고를 위한 부위별, 수확시기별, 추출용매별 quercetin 함량 분석
Korean J Food Preserv 2018;25(3):344-350.
https://doi.org/10.11002/kjfp.2018.25.3.344
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Radical scavenging activity of domestic fruit wine
국산 과실주의 라디컬 소거능 활성
Korean J Food Preserv 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351
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Biological activity of wild Ligularia fischeri leaf extracts in the development of functional food materials
기능성 식품소재 개발을 위한 야생 곰취잎 추출물의 생리활성
Korean J Food Preserv 2018;25(3):359-365.
https://doi.org/10.11002/kjfp.2018.25.3.359
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Antioxidant and biological activities of untreated and steam-treated Corni fructus extracts
무처리 및 증숙처리 산수유 추출물의 항산화 및 생리활성
Korean J Food Preserv 2018;25(3):366-374.
https://doi.org/10.11002/kjfp.2018.25.3.366
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In vitro antioxidant activity and oxidative stability in bulk oil of coriander seeds ethanol extract
고수 종자 추출물의 산화방지 및 유지 산화안정성 효과
Korean J Food Preserv 2018;25(3):375-381.
https://doi.org/10.11002/kjfp.2018.25.3.375
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Comparison of the antioxidant effects and physiological activities of grape fruit stem extracts derived with different drying methods
건조방법에 따른 포도 송이가지의 항산화 효과 및 생리활성 특성
Korean J Food Preserv 2018;25(3):382-389.
https://doi.org/10.11002/kjfp.2018.25.3.382
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Studies on Shigella sonnei-specific bacteriophage isolated from a slaughterhouse
도축장으로부터 분리된 Shigella sonnei 특이적 박테리오파지의 특성 연구
Korean J Food Preserv 2018;25(3):390-396.
https://doi.org/10.11002/kjfp.2018.25.3.390
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Characterization of Lactobacillus brevis SCML 432 isolated from Meju in Sunchang and optimization of its culture conditions by statistical methods
순창 전통 메주 유래 Lactobacillus brevis SCML 432의 특성 및 통계학적 방법을 활용한 배양 조건 최적화
Korean J Food Preserv 2018;25(3):397-410.
https://doi.org/10.11002/kjfp.2018.25.3.397
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Korean Journal of Food Preservation


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