Food Science and Preservation

The inhibitory activity against oxidation, inflammation, wrinkle, and melanin production by phenolic extracts from Trigonotis radicans var. sericea
참꽃마리(Trigonotis radicans var. sericea) 전초 유래 페놀성 추출물의 항산화, 항염증, 피부주름 생성 억제 및 미백 효과

Huiin Kim, Hee-Yeon Kim, Yu-Gyeung Kim, Dahyun Kim, Chae-Won Han, Hye-Jin Park, Young-Je Cho

김희인, 김희연, 김유경, 김다현, 한채원, 박혜진, 조영제

Food Sci. Preserv. 2025;32(4):745-753.
https://doi.org/10.11002/kjfp.2025.32.4.745

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Changes in quality characteristics of shiitake mushrooms treated with UV-C and the inhibitory effect of their ethanol extract on lung cancer cell proliferation
표고버섯의 UV-C 처리에 따른 품질 특성 변화 및 에탄올 추출물의 폐암세포 증식 억제 효과

MiAe Cho, Ji Weon Choi, Chang Moo Lee, Jong Cheol Park

조미애, 최지원, 이창무, 박종철

Food Sci. Preserv. 2025;32(4):733-744.
https://doi.org/10.11002/kjfp.2025.32.4.733

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Antioxidant activity and protective effect of ethanolic extract from Phlomis umbrosa Turcz. roots on H₂O₂- and PM_2.5-induced oxidative stress in respiratory cells
한속단(Phlomis umbrosa Turcz.) 뿌리 에탄올 추출물의 항산화 활성 및 과산화수소(H₂O₂)와 미세먼지(PM_2.5)로 유도된 산화스트레스에 대한 호흡기 세포 보호 효과

Yeong Hyeon Ju, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yu Mi Heo, Hwa Rang Na, Ho Jin Heo

주영현, 이효림, 김인영, 최혜지, 허유미, 나화랑, 허호진

Food Sci. Preserv. 2025;32(4):717-732.
https://doi.org/10.11002/kjfp.2025.32.4.717

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Analysis of mold reduction and quality characteristics in fermented sausages treated with clove extract spray
클로브 추출액 분무처리를 활용한 발효소시지의 곰팡이 저감 효과 및 품질 특성 분석

Eun-seon Lee, Jong-hui Kim, Bu-min Kim, Mi-hwa Oh

이은선, 김종희, 김부민, 오미화

Food Sci. Preserv. 2025;32(4):709-716.
https://doi.org/10.11002/kjfp.2025.32.4.709

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Changes in antioxidant activity and marker compounds in ethanolic extracts of butterbur (Petasites japonicus) depending on harvest time
수확시기별 머위 에탄올 추출물의 항산화 활성 및 지표 성분의 변화

So-Won Jang, Byung-Min Oh, Da Yeon Song, Mi Yeung Kim, Chan Gyu Park, Yong Kap Hur, Geun-Seoup Song

장소원, 오병민, 송다연, 김미영, 박찬규, 허용갑, 송근섭

Food Sci. Preserv. 2025;32(4):702-708.
https://doi.org/10.11002/kjfp.2025.32.4.702

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Quality characteristics of ginger powder as affected by the number of steam-drying treatments
증포 처리 횟수를 달리하여 제조한 생강 분말의 품질 특성

Mi-Kyeong Kim, Bok-Mi Jung, Young-Min Kim

김미경, 정복미, 김영민

Food Sci. Preserv. 2025;32(4):694-701.
https://doi.org/10.11002/kjfp.2025.32.4.694

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Effects of ethanol extraction and acetic acid fermentation on the functional properties of roasted coffee beans
에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향

Seo-Yeon You, Hyeon Hwa Oh, Hyun-Il Jun, So-Won Jang, Geun-Seoup Song

유서연, 오현화, 전현일, 장소원, 송근섭

Food Sci. Preserv. 2025;32(4):684-693.
https://doi.org/10.11002/kjfp.2025.32.4.684

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Development of a coffee beer brewing process using coffee
커피를 활용한 커피 맥주 제조 공정 개발

Se-Eun Baek, Se-Hui Mun, Shang-Hwa Cha, Dong-Mo Son, Ji-Hwan Beak

백세은, 문세희, 차상화, 손동모, 백지환

Food Sci. Preserv. 2025;32(4):674-683.
https://doi.org/10.11002/kjfp.2025.32.4.674

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Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers

Minhui Kim, Yujung Jung, Maria Jose Silva Pincay, Jiyoon Kim, Jung Soo Kim, Sae-Byuk Lee, Young Hoon Jung, Sang-Han Lee, Kwang-Deog Moon, Deok-Soo Son, Seockmo Ku, Deokyeong Choe

Food Sci. Preserv. 2025;32(4):665-673.
https://doi.org/10.11002/kjfp.2025.32.4.665

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Pseudocereals: Processing effects on the nutritional and bioactive properties of Celosia argentea seed

Oludolapo Akinyemi Osunrinade, Bukola Funmilola Olatunji

Food Sci. Preserv. 2025;32(4):650-664.
https://doi.org/10.11002/kjfp.2025.32.4.650

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Quality characteristics and antioxidant activity of cream soup supplemented with shiitake (Lentinus edodes) powder

Eun-Sun Hwang, Helim Son

Food Sci. Preserv. 2025;32(4):639-649.
https://doi.org/10.11002/kjfp.2025.32.4.639

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Incorporating oat (Avena sativa L.) fiber in chicken bockwurst sausage: Effects on drip loss reduction

Mulika Ruwani Hasanthi Jayawickrama, Thuduwage Induchapa Gaya Prabashwari, Nirupa Edirisinghe, Samaraweera Mudiyanselage Chandima Himali

Food Sci. Preserv. 2025;32(4):624-638.
https://doi.org/10.11002/kjfp.2025.32.4.624

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Optimizing parboiling conditions to improve grain quality and cooking properties of Agric and Ofada rice varieties

Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Oyebanji Olubunmi Alagbo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Awoleye, Dorcas Alabi, Olufemi Koya

Food Sci. Preserv. 2025;32(4):613-623.
https://doi.org/10.11002/kjfp.2025.32.4.613

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Changes in viable cell counts and functional properties of lactic acid bacteria products under simulated marine shipping conditions

Se-Won Lee, Joong Sang Cho, Jeong-Muk Lim, Do-Yoeon Jang, Jun Hur, Jun Jae Jung, Byung-Taek Oh

Food Sci. Preserv. 2025;32(4):603-612.
https://doi.org/10.11002/kjfp.2025.32.4.603

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Effects of sachet-type 1-methylcyclopropene (1-MCP) treatment on fruit quality during ambient and cold storage of Hongro apples

Kyoungook Kim, Areum Han, Eonji Kim, Jung-Geun Kwon, Nay Myo Win, Jingi Yoo, In-Kyu Kang

Food Sci. Preserv. 2025;32(4):595-602.
https://doi.org/10.11002/kjfp.2025.32.4.595

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Solanum macrocarpon L.: Nutritional value, bioactive compounds, and applications in food and medicine

Tran Thi Mai Anh, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen, Vuong Bao Thy

Food Sci. Preserv. 2025;32(4):579-594.
https://doi.org/10.11002/kjfp.2025.32.4.579

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Comparison of changes in volatile aroma compounds in Artemisia fukudo Makino under different growth environments and harvest times
생육 환경 및 수확 시기에 따른 큰비쑥의 휘발성 향기성분 비교

Gyu Yeon Oh, Tae Man Ha, Hee Yeon Lee, So Hyeon Lee, Yoo Min Park, Hwan Sik Na, Mi Yeong Shin, Yang Joon An

오규연, 하태만, 이희연, 이소현, 박유민, 나환식, 신미영, 안양준

Food Sci. Preserv. 2025;32(3):565-577.
https://doi.org/10.11002/fsp.2025.32.3.565

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Quality changes in wine with rose petals (Magic Red) during alcohol fermentation and aging
장미 꽃잎(매직 레드)의 알코올 발효와 숙성 중 품질 특성 변화

Bong-Yun Oh, Su-Jin Shin, SungWook Oh

오봉윤, 수진신, 오성욱

Food Sci. Preserv. 2025;32(3):553-564.
https://doi.org/10.11002/fsp.2025.32.3.553

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Development of efficient bioethanol-producing strains utilizing starch-rich potato peels
전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발

Jin Seon Baek, Soo Rin Kim, Won-Jae Chi

백진선, 김수린, 지원재

Food Sci. Preserv. 2025;32(3):542-552.
https://doi.org/10.11002/fsp.2025.32.3.542

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Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract
수분초 추출물의 Sarmentosin 분석법 개발 및 검증

Da-Hyun Ko, Geun-Hee Cho, Tae-Woong Song, Aram Song, Sang Min Park, Jeong Hyun Seo, Ok-Hwan Lee, Sun-Il Choi

고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일

Food Sci. Preserv. 2025;32(3):533-541.
https://doi.org/10.11002/fsp.2025.32.3.533

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