List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 7, 2018

Reduction in Listeria monocytogenes on fresh-cut broccoli by chlorine dioxide with ultrasonication
이산화염소수와 초음파 병행처리를 통한 신선편이 브로콜리의 Listeria monocytogenes 저감 효과
Korean J Food Preserv 2018;25(7):755-762.
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Antioxidant effect of green-tea extracts on peroxidation of eels
녹차 추출물의 민물장어 과산화 억제효과
Korean J Food Preserv 2018;25(7):763-769.
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Improved extraction of bioactive compounds by cold storage of spirulina fermented by Kazachstnia servazzii
스피루리나의 Kazachstnia servazzii 효모발효 및 자가소화를 통한 생리활성 물질 추출 향상
Korean J Food Preserv 2018;25(7):770-778.
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Effects of cold storage temperature treatments on fruit quality attributes in 'Hongro' apples
저온저장 온도처리가 ‘홍로’ 사과의 저장중 과실품질에 미치는 영향
Korean J Food Preserv 2018;25(7):779-785.
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Physicochemical characteristics and antioxidant activities of green coffee bean extracted with different solvents
추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성
Korean J Food Preserv 2018;25(7):786-796.
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The effect of air-bubble washing with natural sanitizers on microbial contamination and quality characteristics of perilla seeds
버블 침지 세척과 천연 세척보조제가 들깨의 미생물 저감화 및 품질특성에 미치는 영향
Korean J Food Preserv 2018;25(7):797-803.
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The quality characteristics of aronia by cultivation region
재배지역에 따른 아로니아 ‘Viking’ 품종의 품질특성
Korean J Food Preserv 2018;25(7):804-810.
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Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향
Korean J Food Preserv 2018;25(7):811-818.
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Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화
Korean J Food Preserv 2018;25(7):819-829.
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Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds
누룩곰팡이를 처리한 감초 발효 추출물의 항균 효과 및 항산화 활성
Korean J Food Preserv 2018;25(7):830-836.
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Functional properties of newly bred Green ball apple (Malus pumila Mill.)
신품종 그린볼(Green ball; Malus pumila Mill.) 사과의 기능성
Korean J Food Preserv 2018;25(7):837-845.
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Physicochemical properties and antioxidant activities of hot water extracts of Quercus salicina Blume, Ligustrum japonicum, and Clerodendron trichotomum leaves extracted under different extraction conditions
추출 조건을 달리한 참가시나무, 광나무, 누리장나무 잎 열수추출물의 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2018;25(7):846-854.
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Memory enhancing activity of extract of new citrus cultivar ‘Shinyegam’in mice
마우스에서 국내 육성 신품종 ‘신예감’ 추출물의 기억력 증진 효과
Korean J Food Preserv 2018;25(7):855-862.
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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Korean J Food Preserv 2018;25(7):863-873.
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Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
Korean J Food Preserv 2018;25(7):874-884.
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Korean Journal of Food Preservation

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