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
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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
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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: 292
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
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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
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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
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
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: 249
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: 248
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
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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: 211
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean Journal of Food Preservation 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향
Korean J. Food Preserv. 2020;27(5):534-543.
https://doi.org/10.11002/kjfp.2020.27.5.534
HTML PDF PubReader Last 3 months views: 204
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: 203
Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
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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
Korean Journal of Food Preservation 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
HTML PDF PubReader Last 3 months views: 199
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: 197
Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Korean Journal of Food Preservation 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
HTML PDF PubReader Last 3 months views: 194
Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311
HTML PDF PubReader Last 3 months views: 191
Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
Korean Journal of Food Preservation 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74
HTML PDF PubReader Last 3 months views: 190
Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum
녹각 및 목이버섯의 젖산발효를 통한 GABA 생산 및 항염증활성 효과
Korean Journal of Food Preservation 2017;24(2):274-281.
https://doi.org/10.11002/kjfp.2017.24.2.274
HTML PDF PubReader Last 3 months views: 187