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: 977
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: 467
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: 369
Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석
Korean J. Food Preserv. 2021;28(1):147-159.
https://doi.org/10.11002/kjfp.2021.28.1.147
HTML PDF PubReader Last 3 months views: 367
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: 363
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
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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: 317
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: 301
Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
Korean Journal of Food Preservation 2015;22(5):735-743.
https://doi.org/10.11002/kjfp.2015.22.5.735
HTML PDF PubReader Last 3 months views: 296
Development of novel spray freeze-drying method for value-added coffee powder preparation
고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발
Korean J. Food Preserv. 2021;28(1):99-106.
https://doi.org/10.11002/kjfp.2021.28.1.99
HTML PDF PubReader Last 3 months views: 263
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: 263
Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Korean Journal of Food Preservation 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100
HTML PDF PubReader Last 3 months views: 261
Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성
Korean Journal of Food Preservation 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70
HTML PDF PubReader Last 3 months views: 249
Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
두릅 열수추출물의 항염 및 항헬리코박터 효과
Korean J. Food Preserv. 2021;28(2):279-287.
https://doi.org/10.11002/kjfp.2021.28.2.279
HTML PDF PubReader Last 3 months views: 247
Quantitative measurement of gluten content in gluten-free foods
Gluten-free 식품의 gluten 함량 측정을 위한 미량시험측정법 검정
Korean Journal of Food Preservation 2018;25(2):237-245.
https://doi.org/10.11002/kjfp.2018.25.2.237
HTML PDF PubReader Last 3 months views: 245
Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
유산균의 산업적 배양을 위한 미역의 유용성 평가
Korean Journal of Food Preservation 2015;22(2):251-255.
https://doi.org/10.11002/kjfp.2015.22.2.251
HTML PDF PubReader Last 3 months views: 245
Validation of pharmacological activity and anti-pollution effect of ethanol extract of Azadirachta indica leaf
님트리(Azadirachta indica)잎 에탄올추출물의 약리활성 및 안티폴루션 효능 검증
Korean J. Food Preserv. 2020;27(3):393-406.
https://doi.org/10.11002/kjfp.2020.27.3.393
HTML PDF PubReader Last 3 months views: 237
Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성
Korean Journal of Food Preservation 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
HTML PDF PubReader Last 3 months views: 235
Radical scavenging activity of domestic fruit wine
국산 과실주의 라디컬 소거능 활성
Korean Journal of Food Preservation 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351
HTML PDF PubReader Last 3 months views: 232
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: 230