한국식품저장유통학회지(Korean Journal of Food Preservation)

Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증

Eunsu Lee, Hyeongjeong Kim, Jae-myo Yu, Yong-hun Cho, Dong-in Kim, Yuhyeon Shin, Yeongje Cho, O-jun Kwon, Bongjeon An

이은수, 김현정, 유재묘, 조용훈, 김동인, 신유현, 조영제, 권오준, 안봉전

Korean Journal of Food Preservation 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740

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Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성

Jin Hak Kim, Shin-Ho Lee

김진학, 이신호

Korean Journal of Food Preservation 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233

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Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향

Dong-Han Kim, Suk Kim

김동한, 김숙

Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7

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Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits

Kwang-Seup Shin, Hyeon-Jun Chang, Jeung-Hee Lee

Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446

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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

Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Do-Youn Jeong

서지원, 양희종, 정수지, 류명선, 정도연

Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46

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Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교

Dae-Woon Kim, Da-Ham Kim, Jong-Kuk Kim, Soo-Hwan Yeo, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85

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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화

Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee

서연수, 이승헌, 상아방, 윤정로, 이원종

Korean Journal of Food Preservation 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224

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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성

Hye-Mi Park, Joo-Heon Hong

박혜미, 홍주헌

Korean Journal of Food Preservation 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718

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Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성

Yae Jin Kim, Kyung Ho Ma, Jong Won Han, Sang Hoon Lee, Jae Ki Chang, Sin Hee Han

김예진, 마경호, 한종원, 이상훈, 장재기, 한신희

Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17

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Patent prospects and trends in post-harvest management technology of fresh agricultural products

Ji Weon Choi, Su Yeon Kim, Sooyeon Lim, Hyunjin Choi, Haejo Yang, Il Sheob Shin

Korean J. Food Preserv. 2020;27(4):423-432.
https://doi.org/10.11002/kjfp.2020.27.4.423

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Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract

Tao Tong, Ya-Juan Liu, Ping Zhang, Seong-Gook Kang

Korean J. Food Preserv. 2020;27(4):513-521.
https://doi.org/10.11002/kjfp.2020.27.4.513

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Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가

O Jun Kwon, Ha Yeong Lee, Tae Hoon Kim, Se Gie Kim

권오준, 이하영, 김태훈, 김세기

Korean Journal of Food Preservation 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421

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Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성

Do-Yoon Kim, Dong-Jin Kwon

김도윤, 권동진

Korean Journal of Food Preservation 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434

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Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb

Mi Ri Kim, Jaeyong Kim, Hak Sung Lee, Cho Een Kim, Seul Gi Lee, Hak Joon Choi, Hu Won Kang, Ja Won Shin, Gyu Ok Lee, A Ra Jo, So Jeong Im, Young Uk Kim, Chul Yung Choi

Korean J. Food Preserv. 2020;27(4):505-512.
https://doi.org/10.11002/kjfp.2020.27.4.505

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Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean Journal of Food Preservation 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70

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Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes

Yan Wunna Thwin, Min Sun Chang, Yoonpyo Hong, Sooyeon Lim

Korean J. Food Preserv. 2020;27(4):433-445.
https://doi.org/10.11002/kjfp.2020.27.4.433

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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과

Yu-ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean Journal of Food Preservation 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831

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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves

Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476

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Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Man Saeng Jang, Geo Lyong Lee

장만생, 이거룡

Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232

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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean Journal of Food Preservation 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646

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