List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 6, 2023

Research Article
Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905
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Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size
Korean J. Food Preserv. 2023;30(6):929-943.
https://doi.org/10.11002/kjfp.2023.30.6.929
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Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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Comparison of in vitro antioxidant capacities of Phragmites communis Trin. and Phragmites japonica Steud.
Korean J. Food Preserv. 2023;30(6):960-968.
https://doi.org/10.11002/kjfp.2023.30.6.960
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Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)
Korean J. Food Preserv. 2023;30(6):969-982.
https://doi.org/10.11002/kjfp.2023.30.6.969
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Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
Korean J. Food Preserv. 2023;30(6):983-990.
https://doi.org/10.11002/kjfp.2023.30.6.983
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Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time
발효시간에 따른 아로니아 식초의 항산화 활성 비교
Korean J. Food Preserv. 2023;30(6):991-998.
https://doi.org/10.11002/kjfp.2023.30.6.991
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Physiological activities of Pyrus pyrifolia Nakai, malt, Ziziphus jujuba Mill., Leonurus japonicus Houtt., Scutellaria baicalensis, and their mixtures
배, 맥아, 대추, 익모초, 황금 및 이들 혼합물의 생리활성
Korean J. Food Preserv. 2023;30(6):999-1011.
https://doi.org/10.11002/kjfp.2023.30.6.999
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Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환
Korean J. Food Preserv. 2023;30(6):1012-1028.
https://doi.org/10.11002/kjfp.2023.30.6.1012
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Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiaeHanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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Influence of cell-wall degrading enzyme treatment and Saccharomyces cerevisiae fermentation on the antioxidant and antibacterial activities of green tea leaf
세포벽 분해 효소 처리 및 Saccharomyces cerevisiae 발효가 녹차 잎의 항산화 및 항균 활성에 미치는 영향
Korean J. Food Preserv. 2023;30(6):1043-1055.
https://doi.org/10.11002/kjfp.2023.30.6.1043
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Changes in quality characteristics of makjang depending on fermentation location and complex starters
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
Korean J. Food Preserv. 2023;30(6):1056-1071.
https://doi.org/10.11002/kjfp.2023.30.6.1056
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Effect of sword bean (Canavalia ensiformis) fermentation filtrate on the antioxidant, anti-inflammatory, and antimicrobial activities
작두콩(Canavalia ensiformis) 발효액이 항산화, 항염증 및 항균 활성에 미치는 영향
Korean J. Food Preserv. 2023;30(6):1072-1081.
https://doi.org/10.11002/kjfp.2023.30.6.1072
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Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082
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Ethanol extract of Aster glehni exhibits anti-inflammatory and anti-oxidant effects in RAW 264.7 cells and Caenorhabditis elegans
섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과
Korean J. Food Preserv. 2023;30(6):1095-1106.
https://doi.org/10.11002/kjfp.2023.30.6.1095
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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