Most Downloaded Articles


The most downloaded articles are listed based on the number of downloads over the past three months.



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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Last 3 months views: 1702
Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Yoo-Jin Na , Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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Last 3 months views: 1696
Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places
숙성 장소에 따른 전통된장의 품질 특성 및 미생물군집 비교
Sun-Kyung Lee , Jae-Geel Lim , You-Seok Lee , Soo-Hyun Ji , Pyo-Hyeon Kim , Kyung-Cheol Ma , Jin-Woo Lee , So-Young Kim
이선경, 임재길, 이유석, 지수현, 김표현, 마경철, 이진우, 김소영
Korean J. Food Preserv. 2022;29(7):1059-1078.
https://doi.org/10.11002/kjfp.2022.29.7.1059
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Last 3 months views: 1420
Analysis of pantothenic acid contents in meats and seafood consumed in Korea
국내 소비용 육류 및 수산식품의 판토텐산 함량 분석
Jihyeon Yu , Jina Lee , Yoonjeong Kim , Jinseo Lee , Eunji Park , Youngmin Choi , Younghwa Kim
유지현, 이진아, 김윤정, 이진서, 박은지, 최용민, 김영화
Food Sci. Preserv. 2025;32(3):398-407.
https://doi.org/10.11002/fsp.2025.32.3.398
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Last 3 months views: 1154
Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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Last 3 months views: 1073
Correlation between phytochemical contents in peel and flesh of cold-stored Fuji apple
저온 저장 후지 사과의 과피와 과육 중 파이토케미컬 함량의 상관관계
Jang-Soo Kim , Sang-Jae Kang
김장수, 강상재
Food Sci. Preserv. 2024;31(1):112-125.
https://doi.org/10.11002/fsp.2024.31.1.112
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Last 3 months views: 1061
Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins
Jin-Hee Choi , Hyun-Do Ahn , Jun-Min Hwang , Ye-ji Kim , Soo-bin Kim , In-beom Kim , Hae-Yeon Choi
Food Sci. Preserv. 2024;31(2):256-266.
https://doi.org/10.11002/fsp.2024.31.2.256
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Last 3 months views: 997
Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석
Hyun-Ju Eom , Hyun Young Shin , Hye Jin Park , Ki Hyun Kim , Ju-Hyoung Kim , Kwang-Won Yu
엄현주, 신현영, 박혜진, 김기현, 김주형, 유광원
Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749
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Last 3 months views: 995
Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
Jeongmin Park , Sung Ran Yoon , Jung A Ryu
Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527
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Last 3 months views: 995
Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae
Min Ji Park , Ji-Youn Kim , Ji Yeong Park , Sun Young Kim
Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442
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Last 3 months views: 978
The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken
Jeongmin Kim , Yu Zhang , Yoseob Han , Yunju Lee , Chaeyeon Kang , Hojin Jung , Bon-Jae Gu
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
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Last 3 months views: 964
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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Last 3 months views: 938
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Jin Song , Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
송진, 이경하, 최혜선, 황경아
Korean J Food Preserv 2015;22(4):535-544.
https://doi.org/10.11002/kjfp.2015.22.4.535
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Last 3 months views: 923
Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi , Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
최지영, 조정석, 박기재, 김상섭, 임정호
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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Last 3 months views: 922
Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging
Sang Seop Kim , Ji-Young Choi , Jeong Ho Lim , Jeong-Seok Cho
Korean J. Food Preserv. 2023;30(2):224-234.
https://doi.org/10.11002/kjfp.2023.30.2.224
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Last 3 months views: 895
Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성
Mi Jeong Lim , Joo-Heon Hong
임미정, 홍주헌
Korean J. Food Preserv. 2021;28(2):218-230.
https://doi.org/10.11002/kjfp.2021.28.2.218
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Last 3 months views: 830
Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food
Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong
Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18
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Last 3 months views: 802
Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화
Bo-Young Choi, Na-Young Gil, Ji-Young Mun, Soo-Hwan Yeo, So-Young Kim
최보영, 길나영, 문지영, 여수환, 김소영
Korean J Food Preserv 2018;25(7):819-829.
https://doi.org/10.11002/kjfp.2018.25.7.819
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Last 3 months views: 802
Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea
국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량
Sunyoung Lim , Heon-Woong Kim , Jung-Ah Shin
임선영, 김헌웅, 신정아
Food Sci. Preserv. 2025;32(3):384-397.
https://doi.org/10.11002/fsp.2025.32.3.384
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Last 3 months views: 794
Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application
In-ha Baek , Yun-ju Jang , Won-young Lee
Food Sci. Preserv. 2025;32(3):520-532.
https://doi.org/10.11002/fsp.2025.32.3.520
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Last 3 months views: 790

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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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