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: 5152
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: 3129
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: 3069
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: 2984
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: 2815
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: 2703
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: 2460
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: 2421
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: 2130
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: 1802
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: 1724
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: 1705
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: 1669
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: 1653
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: 1521
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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Last 3 months views: 1441
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: 1402
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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Last 3 months views: 1365
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: 1330
Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
Pham My Hao, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50
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Last 3 months views: 1267

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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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