Most Cited Articles

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
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Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성
Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434
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Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성
Korean J Food Preserv 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34
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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Antioxidant, angiotensinconverting enzyme and xanthin oxidase inhibitory activity of extracts from Saururus chinensis leaves by ultrafine grinding
초미세 분쇄한 삼백초(Saururus chinensis) 추출물의 항산화, angiotensinconverting enzyme 및 xanthin oxidase 억제 활성
Korean J Food Preserv 2014;21(1):75-81.
https://doi.org/10.11002/kjfp.2014.21.1.75
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The short-term storage characteristics of cut kimchi cabbages treated with Ca2+
Ca2+처리 절단배추의 소포장 단기 저장 특성
Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157
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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성
Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
클로렐라 추출물의 항산화 활성 및 분무건조 분말의 물리화학적 특성
Korean J Food Preserv 2015;22(4):591-597.
https://doi.org/10.11002/kjfp.2015.22.4.591
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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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Korean Journal of Food Preservation


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