List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 3, 2019

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Article

Quality characteristics of grapes stored using phytoncide and sulfur dioxide pads
피톤치드패드와 유황패드를 사용한 포도저장 시 품질특성 연구
Ki-Hong Jeon, Jin-Young Choi, Bae-Yong Kim, Azra Memon, Woon-Kyu Lee
전기홍, 최진영, 김배용, Azra Memon, 이운규
Korean J Food Preserv 2019;26(3):253-263.
https://doi.org/10.11002/kjfp.2019.26.3.253
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Cited by Scopus 2
Effect of pallet unit-controlled atmosphere packaging in maintaining the quality of kimchi cabbage (Brassica rapa L. ssp. pekinensis) harvested in the summer
여름 배추의 품질 유지를 위한 pallet unit-controlled atmosphere 포장 효과
Eun Ji Choi, Hae Woong Park, Jeong Hyeon Lee, Hong Kyeong Kim, Chun Wan Park, Kyung Bin Song, Ji Hoon Kang, Jun Beom Park, Hyuk-je Woo, Ho Hyun Chun
최은지, 박해웅, 이정현, 김홍경, 박천완, 송경빈, 강지훈, 박준범, 우혁제, 천호현
Korean J Food Preserv 2019;26(3):264-273.
https://doi.org/10.11002/kjfp.2019.26.3.264
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Cited by Crossref 5 , Scopus 7
The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim
조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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Cited by Crossref 1
Determinaton of physiological ripening time based on change in physicochemical characteristics during fruit development of ‘Hanareum’ pear (P. pyrifolia Nakai)
생육단계별 이화학 특성변화에 근거한 ‘한아름’ 배의 적숙기 판정
Yoon-Kyeong Kim, KyungHo Won, In Bog Lee, ByulHaNa Lee, Ug-Yong Lee, Sam-Seok Kang, Il-Sheob Shin, Hae Won Jeong
김윤경, 원경호, 이인복, 이별하나, 이욱용, 강삼석, 신일섭, 정해원
Korean J Food Preserv 2019;26(3):282-288.
https://doi.org/10.11002/kjfp.2019.26.3.282
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Optimal enzymatic hydrolysis conditions for increased production of L-arginine and GABA in Dendropanax morbifera Lev. leaves
L-arginine과 GABA 함량 증가를 위한 황칠나무 잎의 적정 효소가수분해 조건
Ki Hoon Lee, Sunoh Kim
이기훈, 김선오
Korean J Food Preserv 2019;26(3):289-299.
https://doi.org/10.11002/kjfp.2019.26.3.289
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Cited by Crossref 6 , Scopus 6
Anti-diabetic effect of Ganjang and Doenjang in different aging periods
숙성 기간에 따른 간장과 된장의 항당뇨 효과
Hye Jeong Yang, Min Jung Kim, Sang Pil Hong
양혜정, 김민정, 홍상필
Korean J Food Preserv 2019;26(3):300-307.
https://doi.org/10.11002/kjfp.2019.26.3.300
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Cited by Crossref 6 , Scopus 7
Change in color and tocopherol content during heating of soybean oil in the presence of different antioxidants
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
Young-Min Kim, Jung-Ah Shin, Ki-Teak Lee
김영민, 신정아, 이기택
Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308
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Cited by Crossref 1 , Scopus 1
Characterization of β-glucan extracts and purified extracts from medicinal mushrooms and their biological activities
약용버섯 β-glucan 추출물과 정제물의 특성과 생리활성
Ha-Na Kim, Joo-Young Kim, Young-Chan Kim, Chang-Seob Kim, Young Hoon Jung, Shin-Kyo Chung
김하나, 김주영, 김영찬, 김창섭, 정영훈, 정신교
Korean J Food Preserv 2019;26(3):315-321.
https://doi.org/10.11002/kjfp.2019.26.3.315
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Physicochemical properties and antioxidant activities of commercial orange juice and grapefruit juice
국내 시판 오렌지주스 및 자몽주스의 이화학적 특성과 항산화 활성
Jin-Ju Lee, Eun-Jeong Kim, Ja-Min Kim, Kyung-Young Yoon
이진주, 김은정, 김자민, 윤경영
Korean J Food Preserv 2019;26(3):322-329.
https://doi.org/10.11002/kjfp.2019.26.3.322
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Cited by Crossref 8 , Scopus 9
Isolation and identification of false positive and false negative strains on coliform dry rehydratable film
대장균군 건조필름의 위양성과 위음성 균주 분리 동정
Seo-Hyun Lee, Kwang-Ho Mun, Na-Ye-Seul Kim, Jung-Beom Kim
이서현, 문광호, 김나예슬, 김중범
Korean J Food Preserv 2019;26(3):330-335.
https://doi.org/10.11002/kjfp.2019.26.3.330
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Cited by Crossref 2
Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. Laciniata Makino baby leaf extracts
청경채 및 경수채 어린잎 추출물의 항산화활성
Hee-Yeon Kwon, Su-Mi Lee, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee, Duck-Hwan Park
권희연, 이수미, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환, 박덕환
Korean J Food Preserv 2019;26(3):336-342.
https://doi.org/10.11002/kjfp.2019.26.3.336
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Cited by Crossref 4 , Scopus 3
Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과
Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee
권희연, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환
Korean J Food Preserv 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343
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Cited by Crossref 4 , Scopus 7
Effects of Cynanchi Wilfordii Radix and Polygoni Multiflori Radix liquors on lipid peroxidation and antioxidant activity in rat serum amd brain tissue
백·적하수오 담금주를 섭취한 흰쥐의 혈청과 뇌 조직의 과산화지질 수준 및 항산화 효소 활성 상태
Hyeun-Ju Kong, Kyung-Mi Yang
공현주, 양경미
Korean J Food Preserv 2019;26(3):350-359.
https://doi.org/10.11002/kjfp.2019.26.3.350
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Research Note

Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus
대장균과 황색포도상구균에 대한 복분자 추출물의 항균효과분석
Ji Song Yu, Na-Jeong Yu, Sung Woog Gim, Su Jung Lee, Gyoo Taik Kwon, Hyun-Gyun Yuk
유지송, 유나정, 김성웅, 이수정, 권규택, 육현균
Korean J Food Preserv 2019;26(3):360-364.
https://doi.org/10.11002/kjfp.2019.26.3.360
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Cited by Crossref 5 , Scopus 4
Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
Hee-Jeong Choi, Jeong-Sic Ra, Shin-Kyo Chung, Sang-Han Lee
최희정, 라정식, 정신교, 이상한
Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365
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Cited by Crossref 1 , Scopus 1

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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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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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