List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 3, 2021

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Article

Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant activities in fresh cuts of Korean native goat (Capra hircus coreanae) meat
흑염소 육의 부위별 일반 성분, 아미노산과 지방산 함량 및 항산화 활성 비교 분석
Sang-Ho Moon , Na Yeon Kim , Hye-Jin Seong , Sang Uk Chung , Yujiao Tang , Mirae Oh , Eun-Kyung Kim
문상호, 김나연, 성혜진, 정상욱, 당옥교, 오미래, 김은경
Korean J. Food Preserv. 2021;28(3):303-312.
https://doi.org/10.11002/kjfp.2021.28.3.303
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Cited by Crossref 7 , Scopus 6
Evaluation of randomly amplified polymorphic DNA-polymerase chain reaction method for the identification of eighteen lyophilized probiotics commercially available
제품화된 18종 동결건조 프로바이오틱스의 동정을 위한 RAPD-PCR 분석법 평가
Bo Som Lee , Soo-Yeon Yang , Boyoung Choi , Minjee Lee , O-Hyun Ban , Jungwoo Yang , Young Hoon Jung
이보솜, 양수연, 최보영, 이민지, 반오현, 양정우, 정영훈
Korean J. Food Preserv. 2021;28(3):313-317.
https://doi.org/10.11002/kjfp.2021.28.3.313
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Effect of application time of 1-methylcyclopropene treatment on fruit quality attributes in ‘Fuji’ apples during simulated marketing period
1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향
Jingi Yoo , In-Kyu Kang
유진기, 강인규
Korean J. Food Preserv. 2021;28(3):318-324.
https://doi.org/10.11002/kjfp.2021.28.3.318
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Cited by Crossref 3 , Scopus 2
Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment
당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Kyeom Ju Yun , Jihye Kim , Jong Tae Moon , Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 윤겸주, 김지혜, 문종태, 문광덕
Korean J. Food Preserv. 2021;28(3):325-335.
https://doi.org/10.11002/kjfp.2021.28.3.325
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Cited by Crossref 5 , Scopus 3
Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화
Jae Hun Yang , Na-Young Lee
양재훈, 이나영
Korean J. Food Preserv. 2021;28(3):336-343.
https://doi.org/10.11002/kjfp.2021.28.3.336
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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
열처리 방법 및 조건에 따른 연근스낵의 품질 특성
Ji-Young Choi , Junghoon Park , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
최지영, 박정훈, 김지윤, 김정수, 정새울, 김민현, 박상혁, 문광덕
Korean J. Food Preserv. 2021;28(3):344-355.
https://doi.org/10.11002/kjfp.2021.28.3.344
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Cited by Crossref 8 , Scopus 7
Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment
플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성
Seo-Young Jeon , Jung-Min Sung , Seung-Hoon Baek , Ki-Hyun Kwon
전서영, 성정민, 백승훈, 권기현
Korean J. Food Preserv. 2021;28(3):356-363.
https://doi.org/10.11002/kjfp.2021.28.3.356
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Cited by Crossref 2 , Scopus 2
Quality characteristics of string cheese added with red ginseng powder
홍삼 분말을 첨가한 스트링 치즈의 품질 특성
Jayeon Yoo , Jeongshin Choi , Kuk-Hwan Seol , Jeong-hee Yun , Jun-Sang Ham
유자연, 최정신, 설국환, 윤정희, 함준상
Korean J. Food Preserv. 2021;28(3):364-371.
https://doi.org/10.11002/kjfp.2021.28.3.364
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Cited by Crossref 3 , Scopus 3
Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
Hee-Yeon Jin , Sung-Hee Jeon , Kyeong-Hoon Kim , Chon-Sik Kang , Han-Seok Choi , Young Youn
진희연, 전성희, 김경훈, 강천식, 최한석, 윤영
Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372
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Cited by Crossref 7 , Scopus 6
Antioxidant and α-glucosidase inhibitory effects of Pethorum chinense Purch seed extracts
낙지다리(Penthorum chinense Pursh) 종자 추출물의 항산화 및 α-glucosidase 저해 활성
JunHyeok Kim , Jin Hyun Im , Chung Youl Park , Da Hyun Lee , Mi Hyun Lee , Young Ho Jung , Cho Hee Park , Chae Sun Na
김준혁, 임진현, 박충열, 이다현, 이미현, 정영호, 박초희, 나채선
Korean J. Food Preserv. 2021;28(3):384-390.
https://doi.org/10.11002/kjfp.2021.28.3.384
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Cited by Crossref 2 , Scopus 2
Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
Ji Hye Jeong , Ji Yeong Park , Hyun Ji Lee , Ji-Ho Choi , Shin-Yeong Park , Chan Soon Park , Bo-Ram Park
정지혜, 박지영, 이현지, 최지호, 박신영, 박찬순, 박보람
Korean J. Food Preserv. 2021;28(3):391-402.
https://doi.org/10.11002/kjfp.2021.28.3.391
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Cited by Crossref 1 , Scopus 2
Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells
튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과
SukJin Kim , Gun-Hee Kim
김숙진, 김건희
Korean J. Food Preserv. 2021;28(3):403-415.
https://doi.org/10.11002/kjfp.2021.28.3.403
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Cited by Crossref 9 , Scopus 9
Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
Eun Ah Sim , Hyeon Hwa Oh , Do Youn Jeong , Geun-Seoup Song , Young-Soo Kim
심은아, 오현화, 정도연, 송근섭, 김영수
Korean J. Food Preserv. 2021;28(3):416-425.
https://doi.org/10.11002/kjfp.2021.28.3.416
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Cited by Crossref 3 , Scopus 2
Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Bok-Seon Kim , So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
김복선, 김소망, 정재희, 한홍비, 이희원, 김철민, 우효경, 황대섭, 박명원, 허창기
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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Cited by Scopus 1
Antiviral effect of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus
청도반시 추출물의 murine norovirus에 대한 항바이러스 효과
Jaein Choe , Hyeju Jung , Changsun Choi , Mi-Kyung Park
최재인, 정혜주, 최창순, 박미경
Korean J. Food Preserv. 2021;28(3):437-444.
https://doi.org/10.11002/kjfp.2021.28.3.437
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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.

The APCs will be applied as follows:

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For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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