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
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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Last 3 months views: 4374
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 J Food Preserv 2019;26(7):821-827.
https://doi.org/10.11002/kjfp.2019.26.7.821
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Last 3 months views: 3202
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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Last 3 months views: 2610
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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Last 3 months views: 2551
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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Last 3 months views: 2053
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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Last 3 months views: 1974
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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Last 3 months views: 1962
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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Last 3 months views: 1898
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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Last 3 months views: 1857
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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Last 3 months views: 1820
Nutritional composition of horsemeat compared to white meat (chicken and duck)
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
Do-Hee Kim , Kyung-Won Kim , Young-Hoon Kim , Joo-Ah Kim , Jun Kim , Kwang-Deog Moon
김도희, 김경원, 김영훈, 김주아, 김준, 문광덕
Korean J Food Preserv 2015;22(5):644-651.
https://doi.org/10.11002/kjfp.2015.22.5.644
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Last 3 months views: 1800
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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Last 3 months views: 1770
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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Last 3 months views: 1435
Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Hyeongyu Lee , Yuna Jeon , Youngmin Choi , Jeehye Sung
이현규, 전유나, 최용민, 성지혜
Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408
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Last 3 months views: 1379
Comparative analysis of physicochemical properties and antioxidant activities of kale (Brassica oleracea var. acephala) under organic and conventional cultivation systems
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2025;32(6):1031-1041.
https://doi.org/10.11002/fsp.2025.32.6.1031
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Last 3 months views: 1318
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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Last 3 months views: 1304
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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Last 3 months views: 1224
The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken
Jeongmin Kim , Yu Zhang , Yoseob Han , Yunju Lee , Chaeyeon Kang , Hojin Jung , Bon-Jae Gu
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
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Last 3 months views: 1185
Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food
Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong
Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18
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Last 3 months views: 1154
Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측
Bora Lim , Dahye Kim , Yejin Shin , In-Seo Hwang , Ji-Yoon Choi , Chan-woo Kim , Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호
Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301
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Last 3 months views: 1150

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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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