Most Cited Articles


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Recent is calculated based on citations from 2024 to 2026.

Review

A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem , Maham Navida , Kashif Ameer , Aqsa Iqbal , Faiqa Malik , Muhammad Ather Nadeem , Hira Fatima , Aftab Ahmed , Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Cited by Crossref 26 , Scopus 33

Article

Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Cited by Crossref 38 , Scopus 37

Research Article

Quality characteristics of muffins prepared with different types of rice flour
쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성
Ji-Hye Chu , Jin-Hee Choi , Eun-Seong Go , Hae-Yeon Choi
추지혜, 최진희, 고은성, 최해연
Korean J. Food Preserv. 2023;30(4):630-641.
https://doi.org/10.11002/kjfp.2023.30.4.630
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Cited by Crossref 15 , Scopus 11

ARTICLE

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Hyo-Jung Park , Hai-Jung Chung
박효정, 정해정
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Cited by Crossref 39

Research Article

Physicochemical properties of kombucha with fruit peels during fermentation
과일 껍질을 첨가한 콤부차의 발효 중 이화학적 특성
Tae Yeon Lee , Young Hyoun Yi
이태연, 이영현
Korean J. Food Preserv. 2023;30(2):321-333.
https://doi.org/10.11002/kjfp.2023.30.2.321
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Cited by Crossref 14 , Scopus 12

Review

Trichloroethylene and tetrachloroethylene contamination: A review of toxicity, analytical methods, occurrence in foods, and risk assessment
Adebayo J. Akinboye , Hyegyeong Lee , Joon-Goo Lee
Food Sci. Preserv. 2024;31(3):360-373.
https://doi.org/10.11002/fsp.2024.31.3.360
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Cited by Crossref 12 , Scopus 13

Article

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성
Won Kim , Jin Young Kim , Su Ji Jeong , Ho Chul Yang , Jeong-Yong Cho
김원, 김진영, 정수지, 양호철, 조정용
Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705
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Cited by Crossref 12 , Scopus 10

Article

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Jong Jin Park , Ibukunoluwa Fola Olawuyi , Gwang Deok Park , Won Young Lee
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
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Cited by Crossref 14 , Scopus 19

Review

Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem , Maham Navida , Kashif Ameer , Farzana Siddique , Aqsa Iqbal , Faiqa Malik , Muhamad Modassar Ali Nawaz Ranjha , Zarina Yasmin , Rabia Kanwal , Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Cited by Crossref 10 , Scopus 11

Article

Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Ibukunoluwa Fola Olawuyi , Jong Jin Park , Won Young Lee
Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476
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Cited by Crossref 25 , Scopus 29

Article

Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
Mi-Sook Yeom , Eun-Sun Hwang
염미숙, 황은선
Korean J. Food Preserv. 2020;27(3):299-310.
https://doi.org/10.11002/kjfp.2020.27.3.299
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Cited by Crossref 18 , Scopus 20

Article

Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Cited by Crossref 21 , Scopus 26

ARTICLE

Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Ki-Woong Kim , Jae-Ho Hwang , Myung-Joo Oh , Min-Yong Kim , Myeong-Rak Choi , Wook-Min Park
김기웅, 황재호, 오명주, 김민용, 최명락, 박욱민
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Cited by Crossref 20

Review

Application of bio-preservation to enhance food safety: A review
Nethma Samadhi Ranathunga , Kaushalya Nadeeshani Wijayasekara , Edirisinghe Dewage Nalaka Sandun Abeyrathne
Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179
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Cited by Crossref 9 , Scopus 12

Review

Ovalbumin: A potential functional protein
Maggonage Hasini Udeshika Maggonage , Prabudhdha Manjula , Dong Uk Ahn , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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Cited by Crossref 8 , Scopus 9

Article

Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445
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Cited by Crossref 10 , Scopus 11

Research Articles

Effects of 1-methylcyclopropene (1-MCP) treatment on the maintenance of fruit quality of RubyS apples during cold storage
‘루비에스’ 사과의 저온저장 중 과실품질 유지를 위한 1-methylcyclopropene 처리 효과
Jingi Yoo , Hwajong Yoo , Nay Myo Win , Hee-Young Jung , Young-Je Cho , In-Kyu Kang
유진기, 유화종, 나이묘윈, 정희영, 조영제, 강인규
Korean J. Food Preserv. 2023;30(1):78-87.
https://doi.org/10.11002/kjfp.2023.30.1.78
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Cited by Crossref 8 , Scopus 2

Article

Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria
골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성
Ji-yeon Ryu, Hyun Jeong Park, Su Lim Lee, So Yae Koh, Ji Hee Lim, Hyeon A Kim, Kim Somi
류지연, 박현정, 이수림, 고소예, 임지희, 김현아, 김소미
Korean J Food Preserv 2018;25(2):205-211.
https://doi.org/10.11002/kjfp.2018.25.2.205
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Cited by Crossref 9

Article

Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim , Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
김수환, 우효경, 최유리, 이채미, 정재희, 이동훈, 이채윤, 오임경, 하호경, 김정실, 최병국, 허창기
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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Cited by Crossref 9 , Scopus 9

Research Articles

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
최준수, 최규택, 김찬우, 박희동, 이새벽
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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Cited by Crossref 9 , Scopus 6

Total is calculated based on all-time citations.

ARTICLE

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Hyo-Jung Park , Hai-Jung Chung
박효정, 정해정
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
HTML PDF PubReader
Cited by Crossref 39

Article

Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Cited by Crossref 38 , Scopus 37

Review

A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem , Maham Navida , Kashif Ameer , Aqsa Iqbal , Faiqa Malik , Muhammad Ather Nadeem , Hira Fatima , Aftab Ahmed , Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
HTML PDF PubReader
Cited by Crossref 26 , Scopus 33

Article

Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Ibukunoluwa Fola Olawuyi , Jong Jin Park , Won Young Lee
Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476
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Cited by Crossref 25 , Scopus 29

ARTICLE

Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Kye-Man Cho , Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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Cited by Crossref 21

ARTICLE

Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Yu-Ri Kwon , Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Cited by Crossref 21

Article

Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Dae-Hyun Kim , Eun-Mi Kim , Yoon-Je Chang , Mi-Young Ahn , Yong-Hwan Lee , Jin Ju Park , Jeong-Ho Lim
김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Cited by Crossref 21

Article

Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Cited by Crossref 21 , Scopus 26

ARTICLE

Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Yeon-Soo Suh , Seung-Heon Lee , Yafang Shang , Jung-Ro Yoon , Won-Jong Lee
서연수, 이승헌, 상아방, 윤정로, 이원종
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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Cited by Crossref 20

ARTICLE

Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Ki-Woong Kim , Jae-Ho Hwang , Myung-Joo Oh , Min-Yong Kim , Myeong-Rak Choi , Wook-Min Park
김기웅, 황재호, 오명주, 김민용, 최명락, 박욱민
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Cited by Crossref 20

ARTICLE

Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Jin-Hak Kim , Hye-Min Kang , Shin-Ho Lee , Ju-Young Lee , La-Young Park
김진학, 강혜민, 이신호, 이주영, 박나영
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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Cited by Crossref 20

ARTICLE

Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과
Seul Lee , Hey-Kyung Moon , Su-Won Lee , Jae-Nam Moon , Jong-Kuk Kim
이슬, 문혜경, 이수원, 문재남, 김종국
Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341
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Cited by Crossref 19

ARTICLE

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
Eun-Jung Yim , Seung-Wha Jo , Eun-Sil Lee , Hae-Suk Park , Myeong-Seon Ryu , Tai-Boong Uhm , Hyoun-Young Kim , Sung-Ho Cho
임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Cited by Crossref 18

ARTICLE

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
Chung Eun Hwang , Md. Azizul Haque , Jin Hwan Lee , Ok Soo Joo , Su Cheol Kim , Hee Yul Lee , Bong Sik Um , Kyung Sook Park , Kye Man Cho
황정은, 모하메드 아지줄 하크만, 이진환, 주옥수, 김수철, 이희율, 엄봉식, 박경숙, 조계만
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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Cited by Crossref 18 , Scopus 16

Article

Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
Mi-Sook Yeom , Eun-Sun Hwang
염미숙, 황은선
Korean J. Food Preserv. 2020;27(3):299-310.
https://doi.org/10.11002/kjfp.2020.27.3.299
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Cited by Crossref 18 , Scopus 20

ARTICLE

Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성
Soo-Yeon Lee , Jeung-Hoan Kim , Jung-Mi Park , In-Chul Lee , Jin-Young Lee
이수연, 김정환, 박정미, 이인철, 이진영
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Cited by Crossref 16

ARTICLE

Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
O Jun Kwon , Ha Yeong Lee , Tae Hoon Kim , Se Gie Kim
권오준, 이하영, 김태훈, 김세기
Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
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Cited by Crossref 16

Article

Ginsenoside contents and antioxidant activities of cultivated mountain ginseng (Panax ginseng C.A. Meyer) with different ages
산양삼의 년근별 진세노사이드 함량 및 항산화 활성
Beom-Gyun Jeong, Gil-Rak Jung, Min Sik Kim, Hyun-Gyu Moon, Su-Jin Park, Jiyeon Chun
정범균, 정길락, 김민식, 문현규, 박수진, 천지연
Korean J Food Preserv 2019;26(1):90-100.
https://doi.org/10.11002/kjfp.2019.26.1.90
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Cited by Crossref 16 , Scopus 15

ARTICLE

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
Kye Man Cho , Chung Eun Hwang , Ok Soo Joo
조계만, 황정은, 주옥수
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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Cited by Crossref 15 , Scopus 15

ARTICLE

Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder
표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성
Mee-Jin Kim , Hai-Jung Chung
김미진, 정해정
Korean J Food Preserv 2017;24(3):421-430.
https://doi.org/10.11002/kjfp.2017.24.3.421
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Cited by Crossref 15 , Scopus 11

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June, 2026
Vol. 33, No. 3

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