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1297 Articles are founded.

Characteristics of marine algae extracts using subcritical water extract method
아임계 추출법을 이용한 해조류 추출물의 특성
Hwan Sik Na , Jin Young Kim , Jong Soo Park , Gyeong Cheol Choi , Soo In Yang , Ji Heon Lee , Jeong Young Cho , Seung Jin Ma
나환식, 김진영, 박종수, 최경철, 양수인, 이지헌, 조정용, 마승진
Korean J Food Preserv 2014;21(1):62-68.
https://doi.org/10.11002/kjfp.2014.21.1.62
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Quality characteristics of brown rice boiled with medicinal herbs extract for diabetes prevention
당뇨병 예방을 위하여 한약재 추출액으로 제조한 현미밥의 품질특성
Kyung-Mi Yang , Jung-Ran Park , Su-Jung Hwang
양경미, 박정란, 황수정
Korean J Food Preserv 2014;21(1):55-61.
https://doi.org/10.11002/kjfp.2014.21.1.55
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Preparation of Cheonggukjang added onion (Allium cepa L.) and its antioxidative activity
양파(Allium cepa L.) 첨가 청국장의 제조 및 항산화능 평가
Minji Lee , Yu Geon Lee , Jung-Il Cho , Kwang-Chool Na , Eom Ji Hwang , Mi Seung Kim , Jae-Hak Moon
이민지, 이유건, 조정일, 나광출, 황엄지, 김미승, 문제학
Korean J Food Preserv 2014;21(1):46-54.
https://doi.org/10.11002/kjfp.2014.21.1.46
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Quality characteristics of rice cookies as affected by coffee addition
커피분말 첨가가 쌀쿠키의 품질 특성에 미치는 영향
Jong-Hwan Seong , Hun-Sik Chung , Han-Bit Kim , Joo-Baek Lee , Kwang-Deog Moon
성종환, 정헌식, 김한빛, 이주백, 문광덕
Korean J Food Preserv 2014;21(1):40-45.
https://doi.org/10.11002/kjfp.2014.21.1.40
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Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성
Woo-Po Park
박우포
Korean J Food Preserv 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34
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Effect of the ice pack treatment in the corrugated box for improving the storage quality of the oriental melon (Cucumis melo var. makuwa) at high temperature conditions during summer
여름철 고온 환경 조건에서 참외(Cucumis melo var. makuwa)의 저장 중 선도유지를 위한 아이스 팩 처리 포장 박스 적용 연구
Woo Suk Choi , Dae-Sung Chung , Youn Suk Lee
최우석, 정대성, 이윤석
Korean J Food Preserv 2014;21(1):25-33.
https://doi.org/10.11002/kjfp.2014.21.1.25
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Quality changes of fresh-cut winter squash treated with different postharvest ripening periods and packaging methods
신선편이 단호박 원료의 후숙기간 및 가공 후 포장방법에 따른 저장 중 품질변화
Ji-Gang Kim , Ji-Woen Choi , Mi-Ae Cho
김지강, 최지원, 조미애
Korean J Food Preserv 2014;21(1):17-24.
https://doi.org/10.11002/kjfp.2014.21.1.17
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Quality characteristics of cookies added with jujube powder
대추분말을 첨가한 쿠키의 품질 특성
Min Jung Kim , Ji Eun Choi , Jun Ho Lee
김민정, 최지은, 이준호
Korean J Food Preserv 2014;21(1):146-150.
https://doi.org/10.11002/kjfp.2014.21.1.146
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Quality characteristics of domestic dried persimmon and imported dried persimmon
국내산과 수입산 시판 곶감의 품질특성
Sang-Sun Hur , Bok-Hee Kang , Dong-Sun Lee , Sang-Han Lee , Jin-Man Lee
허상선, 강복희, 이동선, 이상한, 이진만
Korean J Food Preserv 2014;21(1):140-145.
https://doi.org/10.11002/kjfp.2014.21.1.140
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Sensory quality, antioxidant, and inhibitory activities of XO and AO of Smilax china leaf tea fermented by Aspergillus oryzae
Aspergillus oryzae 발효 청미래덩굴잎 분말차의 관능적 품질 및 항산화능과 xanthine oxidase 및 aldehyde oxidase 저해활성
Sang-Il Lee , Ye-Kyung Lee , Soon-Dong Kim , Seung Hwan Yang , Joo-Won Suh
이상일, 이예경, 김순동, 양승환, 서주원
Korean J Food Preserv 2014;21(1):129-139.
https://doi.org/10.11002/kjfp.2014.21.1.129
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Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee , Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
이경하, 최혜선, 최윤희, 박신영, 송진
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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Inflammatory mediator regulation of the Zizyphus jujube leaf fractions in the LPS-stimulated Raw264.7 mouse machrophage
LPS로 염증이 유도된 Raw 264.7 대식세포에서 대추(Zizyphus jujube) 잎 분획물의 염증매개물질 억제
Ye Jin Kim , Dae-Yeul Son
김예진, 손대열
Korean J Food Preserv 2014;21(1):114-120.
https://doi.org/10.11002/kjfp.2014.21.1.114
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Effect of the supplementation of Coconopsis lanceolata extract on lipid metabolism amelioration in type 2 diabetes mouse model induced by high fat diet
울릉도 섬더덕 추출물의 급여가 제2형 당뇨 동물의 지질대사 개선에 미치는 영향
Won-Kap Yun , Hyun-Ji Bae , You-Jeong Kim , O Jun Kwon , Moo Hyeog Im , Hyun Duk Cho , Taewan Kim
윤원갑, 배현지, 김유정, 권오준, 임무혁, 조현덕, 김태완
Korean J Food Preserv 2014;21(1):107-113.
https://doi.org/10.11002/kjfp.2014.21.1.107
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Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood
전복내장 젓갈의 제조 및 품질특성
Jinglei Li , Bo-Sub Kim , Seong-Gook Kang
이정뢰, 김보섭, 강성국
Korean J Food Preserv 2014;21(1):1-8.
https://doi.org/10.11002/kjfp.2014.21.1.1
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A study of the levels of natural preservatives in wild plants
식품보존에 이용된 식물의 천연보존료 함유량 연구
Kyoung-A Baek , Heun-Kag Kang , Myoung-Hee Shin , Jong-Jin Park , Jong-Dae Kim , Seong-Min Park , Mi-Young Lee , Ji-Soon Im
백경아, 강현각, 신명희, 박종진, 김종대, 박성민, 이미영, 임지순
Korean J Food Preserv 2014;21(4):529-535.
https://doi.org/10.11002/kjfp.2014.21.4.529
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Effects of steeping condition and salinity stress on quality properties in germinated black soybean
발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성
Sung-Ran Yoon , Su-Gon Bae , Oh-Heun Kwon , Dong-Kyoon Kang , So-Young Choe , Jung-A Ryu , Seong-Yong Choi
윤성란, 배수곤, 권오흔, 강동균, 최소영, 류정아, 최성용
Korean J Food Preserv 2014;21(4):500-505.
https://doi.org/10.11002/kjfp.2014.21.4.500
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Effects of diet with brown algae on the quality characteristics of eggs
갈조류 첨가 사료로 식이한 산란계 계란의 품질 특성
Kil-Suk Jo
조길석
Korean J Food Preserv 2014;21(2):294-300.
https://doi.org/10.11002/kjfp.2014.21.2.294
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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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The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

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

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