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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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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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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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 Protaetia brevitarsis seulensis larvae fermented by Bacillus subtilis on serum lipid contents and liver morphology in orotic acid-induced fatty-liver model Sprague-Dawley rats
Bacillus subtilis를 이용한 발효 굼벵이가 비알코올성 유발 지방간 흰쥐의 혈중 지질 및 간 조직의 morphology에 미치는 영향

So-Yeon Sim, Hee-Young Ahn, Young-Su Cho

심소연, 안희영, 조영수

Korean Journal of Food Preservation 2019;26(7):821-827.
https://doi.org/10.11002/kjfp.2019.26.7.821

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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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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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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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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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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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Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Ji Hye Kim, Jiyoon Kim, Jung Soo Kim, Insun Kim, Inju Nam, Jeong-Ho Lim, Deokyeong Choe, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(1):80-98.
https://doi.org/10.11002/fsp.2024.31.1.80

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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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Food irradiation technology: Prospects and future applications

Sawera Asghar, Haris Ayub, Nauman Khalid

Korean J. Food Preserv. 2022;29(7):1013-1021.
https://doi.org/10.11002/kjfp.2022.29.7.1013

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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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Comparison of nutritional compositions of five pumpkin cultivars
호박품종의 영양성분 조성 비교

Ji Yeon Oh, So-Min Kim, Jang-Eon Yoon, Yong-Xie Jin, Young-Sook Cho, Youngmin Choi

오지연, 김소민, 윤장언, 김영섭, 조영숙, 최용민

Korean Journal of Food Preservation 2014;21(6):808-814.
https://doi.org/10.11002/kjfp.2014.21.6.808

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