List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 7, 2019

Effect of preharvest aminoethoxyvinylglycine (AVG) on fruit quality attributes 'Formosa' plum stored at ambient temperature
수확 전 aminoethoxyvinylglycine (AVG) 처리가 ‘포모사’ 자두 과실의 상온저장에 따른 과실품질에 미치는 영향
Korean J Food Preserv 2019;26(7):723-729.
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Review of postharvest management to expand the export of fresh perilla leaves
신선 깻잎의 수출 확대를 위한 수확 후 관리
Korean J Food Preserv 2019;26(7):730-739.
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Physicochemical quality characteristics of Corni Fructus depending on the picking periods
산수유(Corni Fructus)의 채취 시기에 따른 이화학적 품질 특성
Korean J Food Preserv 2019;26(7):740-744.
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Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea
2018년 한국의 8개 권역에서 전통 방식으로 제조한 고추장의 품질특성과 외부환경과의 상관관계
Korean J Food Preserv 2019;26(7):745-755.
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Vitamin D content analysis of agricultural products and processed foods
농식품자원 및 가공식품에 대한 비타민 D 함량 분석
Korean J Food Preserv 2019;26(7):756-765.
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Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
Korean J Food Preserv 2019;26(7):766-776.
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Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed
유자 첨가 사료보충제 식이 갈색거저리의 품질 특성
Korean J Food Preserv 2019;26(7):777-784.
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Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성
Korean J Food Preserv 2019;26(7):785-795.
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Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet
한국 식단의 찜류 및 조림류의 지용성 비타민 및 콜레스테롤 함량 분석 및 검증
Korean J Food Preserv 2019;26(7):796-807.
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Solvent extraction conditions for the analysis of condensed tannins from grape skin and seeds
포도 과피 및 종자의 탄닌 분석을 위한 추출 용매 조건 탐색
Korean J Food Preserv 2019;26(7):808-813.
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Effect on bone formation of fermented soybeans by combination treatment with high-isoflavone aglycone ratios
이소플라본 비배당체 함량을 높인 복합처리 발효콩의 골 형성에 미치는 효과
Korean J Food Preserv 2019;26(7):814-820.
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Effect of Protaetia brevitarsis seulensis larvae fermented by Bacillus subtilis on serum lipid contents and liver morphology in orotic acid-induced fatty-liver model Sprague-Dawley rats
Bacillus subtilis를 이용한 발효 굼벵이가 비알코올성 유발 지방간 흰쥐의 혈중 지질 및 간 조직의 morphology에 미치는 영향
Korean J Food Preserv 2019;26(7):821-827.
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Immunostimulatory effect of sweet potato peel-based plant mixture on RAW264.7 macrophages
고구마껍질 주원료인 식물 혼합물의 RAW264.7 대식세포에서 면역활성 증진효과
Korean J Food Preserv 2019;26(7):828-836.
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Analysis of useful substances from immature peach extracts obtained under different conditions and using them as functional materials
적과 복숭아 추출물의 유용 성분 분석 및 추출조건별 기능성 소재 활용
Korean J Food Preserv 2019;26(7):837-847.
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Quality characteristics of Baekseolgi made with Pu'er tea extracts and agar powder
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
Korean J Food Preserv 2019;26(7):848-853.
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Korean Journal of Food Preservation

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