Food Science and Preservation

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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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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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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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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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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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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Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석

Hyun-Ju Eom, Hyun Young Shin, Hye Jin Park, Ki Hyun Kim, Ju-Hyoung Kim, Kwang-Won Yu

엄현주, 신현영, 박혜진, 김기현, 김주형, 유광원

Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749

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Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Insun Kim, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(1):64-79.
https://doi.org/10.11002/fsp.2024.31.1.64

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Application of bio-preservation to enhance food safety: A review

Nethma Samadhi Ranathunga, Kaushalya Nadeeshani Wijayasekara, Edirisinghe Dewage Nalaka Sandun Abeyrathne

Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179

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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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Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성

Jaemin Lee, Dong-Hee Kim, Eun-Woo Kim, Hyun Ju Kwon, Byung Woo Kim, Jae-Hyon Cho, Hyun-Joo Kim, Tae Hoon Kim

이재민, 김동희, 이은우, 권현주, 김병우, 조재현, 김현주, 김태훈

Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93

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Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels

Do Minh Long, Le Pham Tan Quoc, Tran Thi Phuong Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu

Korean J. Food Preserv. 2023;30(3):395-404.
https://doi.org/10.11002/kjfp.2023.30.3.395

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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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Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Jong Jin Park, Ibukunoluwa Fola Olawuyi, Gwang Deok Park, Won Young Lee

Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469

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Determination of fusel oil content in various types of liquor distributed in Korea

Soo-Baek Lee, Jung-Ah Shin, Ki-Teak Lee

Korean Journal of Food Preservation 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510

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A circular economical application of eggshell waste as a bio-filler in the fabrication of gum Arabic composite film

Blessing A. Oredokun-Lache, Esther B. Ibrahim, Adekemi G. Oluwafemi, Georgina O. Erifeta, Sunday J. Josiah, Olarewaju M. Oluba

Food Sci. Preserv. 2024;31(3):394-407.
https://doi.org/10.11002/fsp.2024.31.3.394

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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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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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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber

Ibukunoluwa Fola Olawuyi, Wonyoung Lee

Korean Journal of Food Preservation 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371

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Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사

Donghee Ahn, Eunyoung Park, Seoyeong Kim, Kyung-Hyung Ku, Jeong-Ho Lim, Jihyun Lee

안동희, 박은영, 김서영, 구경형, 임정호, 이지현

Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907

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