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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.


Before (~2023.12)

After (2024.01~)

Journal Title

Korean Journal of Food Preservation

Food Science and Preservation

Journal Abbreviation

Korean J. Food Preserv.

Food Sci. Preserv.







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