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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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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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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Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam

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

Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/fsp.2025.32.5.768

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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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Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines

Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):176-181.
https://doi.org/10.11002/fsp.2026.33.1.176

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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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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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Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food

Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong

Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18

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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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Monochlorostyrenes and octachlorostyrene: Toxicity, persistence, and safety considerations for potential contamination

Ji-in Kim, Ha-gyeong Hwang, Joon-Goo Lee

Food Sci. Preserv. 2026;33(1):1-17.
https://doi.org/10.11002/fsp.2026.33.1.1

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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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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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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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