Most Read Articles
Most read articles are listed by the number of read for the previous three months.
A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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https://doi.org/10.11002/kjfp.2022.29.4.546
Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
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https://doi.org/10.11002/kjfp.2023.30.5.758
Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
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
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Last 3 months views: 2348
https://doi.org/10.11002/kjfp.2020.27.5.566
Watermelon nutrition profile, antioxidant activity, and processing
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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https://doi.org/10.11002/kjfp.2022.29.4.531
Ovalbumin: A potential functional protein
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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https://doi.org/10.11002/fsp.2024.31.3.346
Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
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https://doi.org/10.11002/kjfp.2022.29.1.70
Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석
병풀 부위별 기능성분 및 생리활성 분석
Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749
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https://doi.org/10.11002/kjfp.2022.29.5.749
Application of bio-preservation to enhance food safety: A review
Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179
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https://doi.org/10.11002/kjfp.2023.30.2.179
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
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
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https://doi.org/10.11002/kjfp.2017.24.1.93
Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
Food Sci. Preserv. 2024;31(2):298-306.
https://doi.org/10.11002/fsp.2024.31.2.298
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https://doi.org/10.11002/fsp.2024.31.2.298
Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
Korean J. Food Preserv. 2021;28(5):589-597.
https://doi.org/10.11002/kjfp.2021.28.5.589
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https://doi.org/10.11002/kjfp.2021.28.5.589
Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Korean Journal of Food Preservation 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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https://doi.org/10.11002/kjfp.2017.24.5.697
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
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https://doi.org/10.11002/kjfp.2021.28.4.469
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
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
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https://doi.org/10.11002/kjfp.2018.25.5.557
Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
Korean Journal of Food Preservation 2014;21(4):593-599.
https://doi.org/10.11002/kjfp.2014.21.4.593
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https://doi.org/10.11002/kjfp.2014.21.4.593
Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean Journal of Food Preservation 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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https://doi.org/10.11002/kjfp.2019.26.4.371
High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466
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https://doi.org/10.11002/kjfp.2022.29.3.466
Food irradiation technology: Prospects and future applications
Korean J. Food Preserv. 2022;29(7):1013-1021.
https://doi.org/10.11002/kjfp.2022.29.7.1013
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https://doi.org/10.11002/kjfp.2022.29.7.1013
Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Korean Journal of Food Preservation 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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https://doi.org/10.11002/kjfp.2015.22.2.290
Validation of an analytical method for the quantification of a marker compound and determination of its biological activities in skate skin collagen peptides
홍어 껍질 콜라겐 펩타이드의 지표성분 밸리데이션 및 생리활성
홍어 껍질 콜라겐 펩타이드의 지표성분 밸리데이션 및 생리활성
Korean J. Food Preserv. 2022;29(7):1174-1188.
https://doi.org/10.11002/kjfp.2022.29.7.1174
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https://doi.org/10.11002/kjfp.2022.29.7.1174