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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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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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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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476
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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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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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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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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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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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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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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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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
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성
Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661
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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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Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과
Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831
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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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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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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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