List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 2, 2019

Development of a predictive model for growth of Listeria monocytogenes on cooked sausage in cold storage in the household
가정에서 냉장보관 중인 소시지에서의 Listeria monocytogenes에 대한 성장 예측 모델 개발
Korean J Food Preserv 2019;26(2):135-140.
HTML PDF PubReader
Evaluating the quality stability of black vinegar-based salad sauce during storage
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가
Korean J Food Preserv 2019;26(2):141-147.
HTML PDF PubReader
Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions
혐기성조건에서 Lactobacillus rhamnosus에 의한 배당체 이소플라본의 비배당체 이소플라본으로의 생물전환
Korean J Food Preserv 2019;26(2):148-156.
HTML PDF PubReader
Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산
Korean J Food Preserv 2019;26(2):157-164.
HTML PDF PubReader
Antioxidant properties and oxidative stability of oregano seed ethanol extract
오레가노 종자 에탄올 추출물의 항산화 특성 및 유지 산화안정성에 미치는 영향
Korean J Food Preserv 2019;26(2):165-173.
HTML PDF PubReader
Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages
성숙 시기별 복숭아 과일의 이화학적 특성과 항산화능
Korean J Food Preserv 2019;26(2):174-178.
HTML PDF PubReader
Quality characteristics of tea of Tenebrio molitor larvae according to manufacturing methods
제조 방법에 따른 갈색거저리 유충 차의 품질특성
Korean J Food Preserv 2019;26(2):179-184.
HTML PDF PubReader
Quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) dried by different methods
건조방법에 따른 여주의 품질특성 및 항산화 활성
Korean J Food Preserv 2019;26(2):185-193.
HTML PDF PubReader
Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels
유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향
Korean J Food Preserv 2019;26(2):194-200.
HTML PDF PubReader
Physicochemical and biological properties of Gochujang in the presence of fermented apple products
사과 발효액을 이용한 고추장의 이화학적 및 생리활성
Korean J Food Preserv 2019;26(2):201-210.
HTML PDF PubReader
Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar
다시마(Laminaria japonica) 첨가에 따라 제조된 식초의 항산화 및 항염증 활성 비교
Korean J Food Preserv 2019;26(2):211-218.
HTML PDF PubReader
Analysis of monosaccharide composition of fucoidan from Sargassum horneri using UPLC-DAD-TOF/MS combined with precolumn derivatization by 3-methyl-1-phenyl-5-pyrazolone
3-Methyl-1-phenyl-5-pyrazolone 유도체화와 UPLC-TOF/MS를 이용한 괭생이모자반 유래 푸코이단의 단당류의 조성 분석
Korean J Food Preserv 2019;26(2):219-227.
HTML PDF PubReader
Comparison of biological activity between Stellaria aquatica seed extracts
쇠별꽃 종자 추출물의 생리활성 효능 비교
Korean J Food Preserv 2019;26(2):228-237.
HTML PDF PubReader
Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
인지 및 기억 개선 기능성 식품으로서 산사의 효과
Korean J Food Preserv 2019;26(2):238-245.
HTML PDF PubReader
Research Note
Free radical scavenging and α-glucosidase inhibitory activities of the extracts of Dystaenia takesimana from Ulleung Island
울릉 섬바디 추출물의 라디칼 소거 및 α-glucosidase 저해 활성
Korean J Food Preserv 2019;26(2):246-252.
HTML PDF PubReader
Korean Journal of Food Preservation

Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
All users of the submission system, please use the site after registering as a member through the Sign up button below.
(Use of existing information is not allowed.)


Please use the existing web site ( to review and submit revised manuscripts for previously submitted papers.


We look forward to your continued interest in and submission of papers to KJFP in the future. Thank you.


KJFP Editorial Team

I don't want to open this window for a day.