List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 4, 2018

Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Korean J Food Preserv 2018;25(4):411-416.
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Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Korean J Food Preserv 2018;25(4):417-427.
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Effect of drying and harvest time on the physicochemical properties of the most common Korean persimmon leaves
Korean J Food Preserv 2018;25(4):428-435.
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Quality and antioxidant properties of jelly incorporated with corn concentrate
Korean J Food Preserv 2018;25(4):436-440.
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The effect of baking and frying on the nutritional composition of mackerel
Korean J Food Preserv 2018;25(4):441-445.
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An analytical method for quantifying diazinon, chlorfenapyr, and lufenuron in Napa cabbage using QuEChERS and HPLC-UV
Korean J Food Preserv 2018;25(4):446-452.
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Effects of pressurized steam-treated Corni Fructus extract on osteoblast differentiation and osteoclast formation
Korean J Food Preserv 2018;25(4):453-460.
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Korean J Food Preserv 2018;25(4):461-470.
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Triterpenoids from the leaves of Dendropanax morbifera Léveille and its cytotoxic activity toward breast MCF-7 and lung A549 cancer cells
Korean J Food Preserv 2018;25(4):471-481.
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Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content
Korean J Food Preserv 2018;25(4):482-489.
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Korean Journal of Food Preservation

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