List of Articles
Korean Journal of Food Preservation. Vol. 26, No. 4, 2019
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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
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Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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https://doi.org/10.11002/kjfp.2019.26.4.371
Antimicrobial activities of Korean mugwort (Artemisia iwayomogi and Artemisia princeps) extracts against Staphylococcus aureus and Cutibacterium acnes
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Korean J Food Preserv 2019;26(4):381-390.
https://doi.org/10.11002/kjfp.2019.26.4.381
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https://doi.org/10.11002/kjfp.2019.26.4.381
Effect of argon- and nitrogen-based modified atmosphere packaging on shiitake mushroom quality
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Korean J Food Preserv 2019;26(4):391-398.
https://doi.org/10.11002/kjfp.2019.26.4.391
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https://doi.org/10.11002/kjfp.2019.26.4.391
Effect of water soaking pretreatment on the quality of glutinous rice cookies
Korean J Food Preserv 2019;26(4):399-404.
https://doi.org/10.11002/kjfp.2019.26.4.399
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https://doi.org/10.11002/kjfp.2019.26.4.399
Optimization of the microwave-assisted extraction characteristics for bioactive compounds from eggplant (Solanum melongena L.)
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Korean J Food Preserv 2019;26(4):405-415.
https://doi.org/10.11002/kjfp.2019.26.4.405
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https://doi.org/10.11002/kjfp.2019.26.4.405
Physicochemical properties and immunomodulatory effects of polysaccharides isolated from Styela plicata
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Korean J Food Preserv 2019;26(4):416-424.
https://doi.org/10.11002/kjfp.2019.26.4.416
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https://doi.org/10.11002/kjfp.2019.26.4.416
Quality and antioxidant properties of jelly supplemented with apricot juice concentrate
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Korean J Food Preserv 2019;26(4):425-430.
https://doi.org/10.11002/kjfp.2019.26.4.425
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https://doi.org/10.11002/kjfp.2019.26.4.425
Polyphenolic rich extract from Perilla Frutescens promotes caspase-dependent apoptosis in melanoma cells
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Korean J Food Preserv 2019;26(4):431-440.
https://doi.org/10.11002/kjfp.2019.26.4.431
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https://doi.org/10.11002/kjfp.2019.26.4.431
Electron spin resonance spectroscopy identifies radiation-induced markers in 7 kGy-irradiated dried lavers subjected to alkaline pretreatment
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Korean J Food Preserv 2019;26(4):441-448.
https://doi.org/10.11002/kjfp.2019.26.4.441
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https://doi.org/10.11002/kjfp.2019.26.4.441
Reserch Note
Effect of steaming on the functional compounds and antioxidant activity of Fijian taro (Colocasia esculenta L. Schott) corms
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Korean J Food Preserv 2019;26(4):449-454.
https://doi.org/10.11002/kjfp.2019.26.4.449
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https://doi.org/10.11002/kjfp.2019.26.4.449
