List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 6, 2021

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Article

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성
Won Kim , Jin Young Kim , Su Ji Jeong , Ho Chul Yang , Jeong-Yong Cho
김원, 김진영, 정수지, 양호철, 조정용
Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705
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Cited by Crossref 12 , Scopus 11
Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능
Ji-Young Choi , Yeong-Min Lee , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Sanghyeok Park , Minhyun Kim , Kwang-Deog Moon
최지영, 이영민, 김지윤, 김정수, 정새울, 박상혁, 김민현, 문광덕
Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716
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Cited by Crossref 2 , Scopus 2
Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성
Mi-Young Choi , Deok-Young Jhon
최미영, 전덕영
Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727
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Cited by Scopus 1
Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala)
자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인
Mi Ri Kim , Myung Hyun Kim , Young Sil Han
김미리, 김명현, 한영실
Korean J. Food Preserv. 2021;28(6):739-746.
https://doi.org/10.11002/kjfp.2021.28.6.739
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Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향
Kyo-Yeon Lee , Ah-Na Kim , Hye Young Lee , Min Jeong Pyo , Sung-Gil Choi
이교연, 김아나, 이혜영, 표민정, 최성길
Korean J. Food Preserv. 2021;28(6):747-757.
https://doi.org/10.11002/kjfp.2021.28.6.747
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Cited by Crossref 1 , Scopus 1
Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교
Hye-Mi Kang , Hyun-Jeong Kim , Eun-Jin Park , Jung-Woo Chae , Dong-Won Seo , Sam-Pin Lee
강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈
Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758
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Cited by Crossref 4 , Scopus 3
Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
Hye-Sook Kim , Eun-Sun Hwang
김혜숙, 황은선
Korean J. Food Preserv. 2021;28(6):771-779.
https://doi.org/10.11002/kjfp.2021.28.6.771
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Cited by Crossref 5 , Scopus 2
Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods
건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석
Jeong Min Yun , Dong Wook Kang
윤정민, 강동욱
Korean J. Food Preserv. 2021;28(6):780-789.
https://doi.org/10.11002/kjfp.2021.28.6.780
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Cited by Crossref 5 , Scopus 4
Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
Gi-Un Seong , Ju-Won Kang , Soo-Min Cho , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Young-Ho Kwon , So-Myeong Lee , Ji-Yoon Lee
성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤
Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790
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Cited by Crossref 6 , Scopus 6
Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교
Hee-Won Lee , Ki-Hoon Shim , Chang-Ki Huh
이희원, 심기훈, 허창기
Korean J. Food Preserv. 2021;28(6):799-809.
https://doi.org/10.11002/kjfp.2021.28.6.799
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Cited by Crossref 1
Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Min-Kyeong Chae , Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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Cited by Crossref 4 , Scopus 4
Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
Su Jeong Lee , Sun Hee Kim , Hee-Min Gwon , So-Young Kim , Soo-Hwan Yeo
이수정, 김순희, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820
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Cited by Crossref 3 , Scopus 3
Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과
Shin Hyub Hong , Eun-Ho Lee , Hye-Jin Park , Jung In Kim , Hee-Young Jung , In-Kyu Kang , Byung-Oh Kim , Heui-Dong Park , Young-Je Cho
홍신협, 이은호, 박혜진, 김정인, 정희영, 강인규, 김병오, 박희동, 조영제
Korean J. Food Preserv. 2021;28(6):828-836.
https://doi.org/10.11002/kjfp.2021.28.6.828
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Cited by Crossref 3 , Scopus 3
Effects of powder mixtures containing ark shell on IgE-mediated allergic response in RBL-2H3 cells
꼬막 함유 혼합분말이 RBL-2H3 세포에서 IgE 매개 알레르기 반응에 미치는 영향
Mi Ja Chung , Eun Goh , So Hui Bae , Sanghyun Lee , Jong Moon Hur , Goo Sang Yoo , Deok Soon Kim
정미자, 고은, 배소희, 이상현, 허종문, 유구상, 김덕순
Korean J. Food Preserv. 2021;28(6):837-845.
https://doi.org/10.11002/kjfp.2021.28.6.837
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Cited by Crossref 1
Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract
찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성
Jin A Hyun , Eun Bin Kang , Young Seok Kim , Hyo Seok Lee , Hyun Ji Kwon , Seok Hyun Beom , Eun Young Choi , Ga Eun Park , Min Jung Jang , Bong Jeun An
현진아, 강은빈, 김영석, 이효석, 권현지, 범석현, 최은영, 박가은, 장민정, 안봉전
Korean J. Food Preserv. 2021;28(6):846-856.
https://doi.org/10.11002/kjfp.2021.28.6.846
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Cited by Crossref 1 , Scopus 1

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June, 2026
Vol. 33, No. 3

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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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