List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 2, 2022

Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques
Korean J. Food Preserv. 2022;29(2):175-185.
HTML PDF PubReader
Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)
Korean J. Food Preserv. 2022;29(2):186-195.
HTML PDF PubReader
Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
Korean J. Food Preserv. 2022;29(2):196-207.
HTML PDF PubReader
Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
Korean J. Food Preserv. 2022;29(2):208-221.
HTML PDF PubReader
Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2022;29(2):222-232.
HTML PDF PubReader
Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
Korean J. Food Preserv. 2022;29(2):233-240.
HTML PDF PubReader
Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
유산균 발효 양배추의 생리활성 특성
Korean J. Food Preserv. 2022;29(2):241-253.
HTML PDF PubReader
Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성
Korean J. Food Preserv. 2022;29(2):254-262.
HTML PDF PubReader
Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Korean J. Food Preserv. 2022;29(2):263-275.
HTML PDF PubReader
Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
Korean J. Food Preserv. 2022;29(2):276-291.
HTML PDF PubReader
Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교
Korean J. Food Preserv. 2022;29(2):292-300.
HTML PDF PubReader
Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화
Korean J. Food Preserv. 2022;29(2):301-310.
HTML PDF PubReader
Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Korean J. Food Preserv. 2022;29(2):311-326.
HTML PDF PubReader
Anti-inflammatory and antioxidant activities of Rosa multiflora
찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성
Korean J. Food Preserv. 2022;29(2):327-338.
HTML PDF PubReader
Protective effect of Sorbus commixta bark on amyloid beta (Aβ)-induced learning and memory dysfunction in rat
마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과
Korean J. Food Preserv. 2022;29(2):339-351.
HTML PDF PubReader
Korean Journal of Food Preservation

Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
All users of the submission system, please use the site after registering as a member through the Sign up button below.
(Use of existing information is not allowed.)


Please use the existing web site ( to review and submit revised manuscripts for previously submitted papers.


We look forward to your continued interest in and submission of papers to KJFP in the future. Thank you.


KJFP Editorial Team

I don't want to open this window for a day.