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: 758
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: 671
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: 595
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: 462
Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
Korean Journal of Food Preservation 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267
HTML PDF PubReader Last 3 months views: 375
Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
Korean Journal of Food Preservation 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
HTML PDF PubReader Last 3 months views: 371
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: 363
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: 359
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Korean Journal of Food Preservation 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
HTML PDF PubReader Last 3 months views: 333
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: 331
Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Korean Journal of Food Preservation 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
HTML PDF PubReader Last 3 months views: 322
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: 315
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: 314
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: 313
Production of Compound K using ginsenosides from ginseng leaf by commercial enzyme
상업용 효소를 이용한 인삼잎 유래 ginsenoside로부터 Compound K 생산
Korean Journal of Food Preservation 2019;26(6):703-710.
https://doi.org/10.11002/kjfp.2019.26.6.703
HTML PDF PubReader Last 3 months views: 306
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: 296
Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
HTML PDF PubReader Last 3 months views: 295
Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사
Korean J. Food Preserv. 2021;28(2):161-168.
https://doi.org/10.11002/kjfp.2021.28.2.161
HTML PDF PubReader Last 3 months views: 294
Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
당액침지에 따른 반건시 가공품의 품질특성
Korean Journal of Food Preservation 2015;22(3):314-321.
https://doi.org/10.11002/kjfp.2015.22.3.314
HTML PDF PubReader Last 3 months views: 294
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: 282
Korean Journal of Food Preservation


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