Food Science and Preservation

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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Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

Eun-Sun Hwang, SiA Lee

Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579

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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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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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Inulin fructans: Fermentability in the human colon, health benefits and quantification

Deshani C. Mudannayake, Dinesh D. Jayasena, C. Senaka Ranadheera, Said Ajlouni

Food Sci. Preserv. 2024;31(6):896-911.
https://doi.org/10.11002/fsp.2024.31.6.896

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Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

Sun Hwa Kim, Ji-Hyung Seo, Yong-Jin Jeong

Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235

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Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

Paideang Khwanchai, Fong-In Suwalee, Trakul Prommajak, Noppakao Phandaeng

Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507

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Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam

Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong

Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/fsp.2025.32.5.768

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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)

Pham Thi Quyen, Le Pham Tan Quoc

Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758

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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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Evaluation of the nutritional composition and nutraceuticals of Bambusa beecheyana and Dendrocalamus latiflorus shoots

Waraporn Kusalaruk, Trakul Prommajak

Food Sci. Preserv. 2025;32(6):1077-1090.
https://doi.org/10.11002/fsp.2025.32.6.1077

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Quantification of triterpenes in Centella asiatica cultivated in a smart farm, and their effect on keratinocyte activation
스마트팜 재배 병풀의 triterpenes 정량 및 각질형성세포 활성화 효과

Jin Hong Park, Seong Min Jo, Da Hee Lee, Youngmin Park, Hwan Bong Chang, Tae Jin Kang, Kiman Lee

박진홍, 조성민, 이다희, 박영민, 장환봉, 강태진, 이기만

Korean J. Food Preserv. 2023;30(3):483-491.
https://doi.org/10.11002/kjfp.2023.30.3.483

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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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Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines

Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):176-181.
https://doi.org/10.11002/fsp.2026.33.1.176

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Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Insun Kim, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(1):64-79.
https://doi.org/10.11002/fsp.2024.31.1.64

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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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Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review

Kunle Obafemi Akinwotu, Hezekiah Adekanmi Adeniran

Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423

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Valorization of refined sardine oil in canned Sardina pilchardus

Hind Mkadem

Food Sci. Preserv. 2024;31(4):541-553.
https://doi.org/10.11002/fsp.2024.31.4.541

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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam

Pham My Hao, Le Pham Tan Quoc

Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50

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Flavor identification and analysis of fermented soybean pastes

Da-Na Lee, Kyung-Min Lee, Sung-Eun Lee, Tae-Oh Kim

Food Sci. Preserv. 2024;31(3):374-384.
https://doi.org/10.11002/fsp.2024.31.3.374

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