List of Articles

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

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Article

Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures
도정률 및 로스팅 조건에 따른 향미벼의 이화학적 품질특성
Dae-Hoon Lee, Hye-Mi Park, Jun-Hyeon Cho, Woo-Duck Seo, Joo-Heon Hong, Kwang-Sup Youn
이대훈, 박혜미, 조준현, 서우덕, 홍주헌, 윤광섭
Korean J Food Preserv 2018;25(3):289-295.
https://doi.org/10.11002/kjfp.2018.25.3.289
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Cited by Crossref 4 , Scopus 7
Quality characteristics of milk bread added blueberry starter
블루베리 발효액종의 첨가량에 따른 우유식빵의 품질특성
Kum-Hee Hwang, Hee-Nam Jung, Ok-Ja Choi
황금희, 정희남, 최옥자
Korean J Food Preserv 2018;25(3):296-303.
https://doi.org/10.11002/kjfp.2018.25.3.296
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Cited by Crossref 6 , Scopus 5
Effect of thyme extract on quality characteristics of fresh-cut lettuce during storage
타임 추출물 처리가 신선편이 양상추의 저장 중 품질변화에 미치는 효과
Hyeon-Jeong Lee, Jin Luo, Ji-Young Choi, Kwang-Deog Moon
이현정, 루오진, 최지영, 문광덕
Korean J Food Preserv 2018;25(3):304-310.
https://doi.org/10.11002/kjfp.2018.25.3.304
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Cited by Crossref 2 , Scopus 2
Physicochemical properties of Saeilmi (Oryza sativa Linne) germinated with different steeping and germination time
침지 및 발아 시간에 따른 발아 새일미의 이화학적 품질 특성
Beom-Gyun Jeong, Kap-Seong Choi, Jiyeon Chun
정범균, 최갑성, 천지연
Korean J Food Preserv 2018;25(3):311-320.
https://doi.org/10.11002/kjfp.2018.25.3.311
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Cited by Crossref 3 , Scopus 5
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
Young Shin Hong, Ji Hyeon Son, Ji Young Jeong, Ok Yeon Song, Jin Ha Lee, Kyoung Su Kim
홍영신, 손지현, 정지영, 송옥연, 이진하, 김경수
Korean J Food Preserv 2018;25(3):321-329.
https://doi.org/10.11002/kjfp.2018.25.3.321
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Cited by Crossref 4 , Scopus 5
Comparative analysis of elemental compositions of selected edible wild plants
산나물류의 무기성분 함량 분석
Young Shin Hong, Kyong Su Kim
홍영신, 김경수
Korean J Food Preserv 2018;25(3):330-336.
https://doi.org/10.11002/kjfp.2018.25.3.330
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Cited by Crossref 3 , Scopus 3
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
Ji-Hye Park, Min-Jung Kang, Jae-Ran Kang, Jung-Hye Shin
박지혜, 강민정, 강재란, 신정혜
Korean J Food Preserv 2018;25(3):337-343.
https://doi.org/10.11002/kjfp.2018.25.3.337
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Cited by Crossref 4 , Scopus 3
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
Ki Hoon Lee, Hye Jin Na, Chang Khil Song, So Young Kang, Sunoh Kim
이기훈, 나혜진, 송창길, 강소영, 김선오
Korean J Food Preserv 2018;25(3):344-350.
https://doi.org/10.11002/kjfp.2018.25.3.344
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Cited by Crossref 5 , Scopus 6
Radical scavenging activity of domestic fruit wine
국산 과실주의 라디컬 소거능 활성
Donghun Nam, Eunho Jang, Ki-Hyo Jang, Jae-Cheol Lee
남동훈, 장은호, 장기효, 이재철
Korean J Food Preserv 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351
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Cited by Crossref 2 , Scopus 2
Biological activity of wild Ligularia fischeri leaf extracts in the development of functional food materials
기능성 식품소재 개발을 위한 야생 곰취잎 추출물의 생리활성
Su-Bin Lim, Myung-Uk Kim, Kyeung-Il Park, Eun-Ho Lee, Ye-Jin Kim, Eun-Bi Cho, Byeong-Oh Kim, Young-Je Cho
임수빈, 김명욱, 박경일, 이은호, 김예진, 조은비, 김병오, 조영제
Korean J Food Preserv 2018;25(3):359-365.
https://doi.org/10.11002/kjfp.2018.25.3.359
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Cited by Crossref 4 , Scopus 4
Antioxidant and biological activities of untreated and steam-treated Corni fructus extracts
무처리 및 증숙처리 산수유 추출물의 항산화 및 생리활성
Yul Ri Gu, Joo-Heon Hong
구율리, 홍주헌
Korean J Food Preserv 2018;25(3):366-374.
https://doi.org/10.11002/kjfp.2018.25.3.366
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Cited by Crossref 3 , Scopus 2
In vitro antioxidant activity and oxidative stability in bulk oil of coriander seeds ethanol extract
고수 종자 추출물의 산화방지 및 유지 산화안정성 효과
Min-Ah Kim, Chang Hee Han, Mi-Ja Kim
김민아, 한창희, 김미자
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
Kwang-Sup Youn
윤광섭
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
Min-Jeong Lee, HyungWoo Kim, WooJu Kim, JinUk Jang, JeongUk Seo, KyoungMin Gwak, Jinjong Myoung, Mi-Kyung Park
이민정, 김형우, 김우주, 장진욱, 서정욱, 곽경민, 명진종, 박미경
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
Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Gwangsu Ha, Seong-Yeop Jeong, Do-Youn Jeong
서지원, 양희종, 정수지, 류명선, 하광수, 정성엽, 정도연
Korean J Food Preserv 2018;25(3):397-410.
https://doi.org/10.11002/kjfp.2018.25.3.397
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Cited by Crossref 4 , Scopus 6

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June, 2026
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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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