Most Read Articles

Most read articles are listed by the number of read for the previous three months.

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
HTML PDF PubReader Last 3 months views: 1020
Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigments
탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성
Korean Journal of Food Preservation 2019;26(6):667-672.
https://doi.org/10.11002/kjfp.2019.26.6.667
HTML PDF PubReader Last 3 months views: 626
Quality differences of retorted Samgyetangs as affected by F0-value levels
레토르트 삼계탕의 F0값 수준에 따른 품질 차이
Korean Journal of Food Preservation 2016;23(6):848-858.
https://doi.org/10.11002/kjfp.2016.23.6.848
HTML PDF PubReader Last 3 months views: 480
Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
Korean Journal of Food Preservation 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233
HTML PDF PubReader Last 3 months views: 475
Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
인지 및 기억 개선 기능성 식품으로서 산사의 효과
Korean Journal of Food Preservation 2019;26(2):238-245.
https://doi.org/10.11002/kjfp.2019.26.2.238
HTML PDF PubReader Last 3 months views: 450
Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
Korean Journal of Food Preservation 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74
HTML PDF PubReader Last 3 months views: 397
Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
HTML PDF PubReader Last 3 months views: 381
Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증
Korean Journal of Food Preservation 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740
HTML PDF PubReader Last 3 months views: 362
Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
HTML PDF PubReader Last 3 months views: 360
Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성
Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727
HTML PDF PubReader Last 3 months views: 354
Evaluation of quality characteristics in commercial yogurt
시중 유통되는 요구르트의 품질특성 평가
Korean Journal of Food Preservation 2018;25(2):195-204.
https://doi.org/10.11002/kjfp.2018.25.2.195
HTML PDF PubReader Last 3 months views: 353
Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교
Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297
HTML PDF PubReader Last 3 months views: 339
Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311
HTML PDF PubReader Last 3 months views: 329
Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향
Korean Journal of Food Preservation 2018;25(7):811-818.
https://doi.org/10.11002/kjfp.2018.25.7.811
HTML PDF PubReader Last 3 months views: 328
Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성
Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705
HTML PDF PubReader Last 3 months views: 326
Comparative study of antioxidant activity of imported tropical and subtropical fruits
수입산 열대·아열대 과일의 항산화 활성 비교연구
Korean Journal of Food Preservation 2015;22(4):577-584.
https://doi.org/10.11002/kjfp.2015.22.4.577
HTML PDF PubReader Last 3 months views: 319
Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과
Korean Journal of Food Preservation 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343
HTML PDF PubReader Last 3 months views: 314
Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성
Korean Journal of Food Preservation 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557
HTML PDF PubReader Last 3 months views: 312
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 Journal of Food Preservation 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
HTML PDF PubReader Last 3 months views: 312
Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과
Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651
HTML PDF PubReader Last 3 months views: 306
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