List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 4, 2019

Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean J Food Preserv 2019;26(4):371-380.
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Antimicrobial activities of Korean mugwort (Artemisia iwayomogi and Artemisia princeps) extracts against Staphylococcus aureus and Cutibacterium acnes
Korean J Food Preserv 2019;26(4):381-390.
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Effect of argon- and nitrogen-based modified atmosphere packaging on shiitake mushroom quality
Korean J Food Preserv 2019;26(4):391-398.
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Effect of water soaking pretreatment on the quality of glutinous rice cookies
Korean J Food Preserv 2019;26(4):399-404.
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Optimization of the microwave-assisted extraction characteristics for bioactive compounds from eggplant (Solanum melongena L.)
Korean J Food Preserv 2019;26(4):405-415.
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Physicochemical properties and immunomodulatory effects of polysaccharides isolated from Styela plicata
Korean J Food Preserv 2019;26(4):416-424.
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Quality and antioxidant properties of jelly supplemented with apricot juice concentrate
Korean J Food Preserv 2019;26(4):425-430.
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Polyphenolic rich extract from Perilla Frutescens promotes caspase-dependent apoptosis in melanoma cells
Korean J Food Preserv 2019;26(4):431-440.
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Electron spin resonance spectroscopy identifies radiation-induced markers in 7 kGy-irradiated dried lavers subjected to alkaline pretreatment
Korean J Food Preserv 2019;26(4):441-448.
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Reserch Note
Effect of steaming on the functional compounds and antioxidant activity of Fijian taro (Colocasia esculenta L. Schott) corms
Korean J Food Preserv 2019;26(4):449-454.
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Korean Journal of Food Preservation

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