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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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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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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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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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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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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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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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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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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Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review

Le Pham Tan Quoc, Tran Thi Mai Anh, Lam Bach Bao Phuong, Pham Thi Quyen, Pham My Hao

Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996

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Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Jeongmin Park, Sung Ran Yoon, Jung A Ryu

Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527

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Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석

Eun-Ju Cho, Ho-Chang Kim, Jeung-Hee Lee

조은주, 김호창, 이정희

Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190

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Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석

Jong-Soon Lim, Hyun-Jeong Kim, Sang-Hoon Lee, Young-Min Choi, Sam-Pin Lee

임종순, 김현정, 이상훈, 최용민, 이삼빈

Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70

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Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food

Adebayo J. Akinboye, Joon-Goo Lee

Food Sci. Preserv. 2025;32(6):978-995.
https://doi.org/10.11002/fsp.2025.32.6.978

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Assessment of organic food from the perspective of sustainable diets and its implication for food education

Hee-Jin Kang, Jeong-Weon Kim

Food Sci. Preserv. 2025;32(6):965-977.
https://doi.org/10.11002/fsp.2025.32.6.965

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Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk

Jongbeom Park, Sunghee Kim, Seoyoung Lee, Ryeongeun Kim, Ahhyeon Chun, Jeong Jae Lee, Jong Nam Kim, Soo Rin Kim

Food Sci. Preserv. 2025;32(6):1067-1076.
https://doi.org/10.11002/fsp.2025.32.6.1067

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The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken

Jeongmin Kim, Yu Zhang, Yoseob Han, Yunju Lee, Chaeyeon Kang, Hojin Jung, Bon-Jae Gu

Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246

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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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