Most Read Articles

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

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: 486
Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46
HTML PDF PubReader Last 3 months views: 469
Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향
Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7
HTML PDF PubReader Last 3 months views: 445
Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성
Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17
HTML PDF PubReader Last 3 months views: 432
Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127
HTML PDF PubReader Last 3 months views: 427
Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145
HTML PDF PubReader Last 3 months views: 410
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 Journal of Food Preservation 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
HTML PDF PubReader Last 3 months views: 401
Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
HTML PDF PubReader Last 3 months views: 392
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212
HTML PDF PubReader Last 3 months views: 389
Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232
HTML PDF PubReader Last 3 months views: 388
Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석
Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178
HTML PDF PubReader Last 3 months views: 386
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: 380
Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159
HTML PDF PubReader Last 3 months views: 378
Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
회향씨앗 추출물의 항갈변 및 항산화 효과
Korean J. Food Preserv. 2020;27(2):188-196.
https://doi.org/10.11002/kjfp.2020.27.2.188
HTML PDF PubReader Last 3 months views: 364
Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과
Korean J. Food Preserv. 2020;27(2):137-144.
https://doi.org/10.11002/kjfp.2020.27.2.137
HTML PDF PubReader Last 3 months views: 352
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: 350
Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
HTML PDF PubReader Last 3 months views: 346
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: 346
Antioxidative and antimutagenic effects of Panicum miliaceum L.
기장의 항산화 활성 및 항돌연변이 효능
Korean J. Food Preserv. 2020;27(2):261-269.
https://doi.org/10.11002/kjfp.2020.27.2.261
HTML PDF PubReader Last 3 months views: 337
Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교
Korean J. Food Preserv. 2020;27(2):197-203.
https://doi.org/10.11002/kjfp.2020.27.2.197
HTML PDF PubReader Last 3 months views: 334