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
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
HTML PDF PubReader Last 3 months views: 4073
Watermelon nutrition profile, antioxidant activity, and processing
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
HTML PDF PubReader Last 3 months views: 1937
Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
HTML PDF PubReader Last 3 months views: 1912
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
HTML PDF PubReader Last 3 months views: 1353
Ovalbumin: A potential functional protein
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
HTML PDF PubReader Last 3 months views: 1252
Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석
Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749
HTML PDF PubReader Last 3 months views: 871
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
Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
HTML PDF PubReader Last 3 months views: 847
Quality characteristics of plant-based whipped cream with ultrasonicated pea protein
Food Sci. Preserv. 2024;31(1):64-79.
https://doi.org/10.11002/fsp.2024.31.1.64
HTML PDF PubReader Last 3 months views: 711
Application of bio-preservation to enhance food safety: A review
Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179
HTML PDF PubReader Last 3 months views: 661
Valorization of refined sardine oil in canned Sardina pilchardus
Food Sci. Preserv. 2024;31(4):541-553.
https://doi.org/10.11002/fsp.2024.31.4.541
HTML PDF PubReader Last 3 months views: 655
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
HTML PDF PubReader Last 3 months views: 648
Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423
HTML PDF PubReader Last 3 months views: 635
Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels
Korean J. Food Preserv. 2023;30(3):395-404.
https://doi.org/10.11002/kjfp.2023.30.3.395
HTML PDF PubReader Last 3 months views: 601
Determination of fusel oil content in various types of liquor distributed in Korea
Korean Journal of Food Preservation 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
HTML PDF PubReader Last 3 months views: 589
Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean Journal of Food Preservation 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
HTML PDF PubReader Last 3 months views: 573
Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
Korean Journal of Food Preservation 2014;21(4):593-599.
https://doi.org/10.11002/kjfp.2014.21.4.593
HTML PDF PubReader Last 3 months views: 561
Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
HTML PDF PubReader Last 3 months views: 553
The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
HTML PDF PubReader Last 3 months views: 547
High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466
HTML PDF PubReader Last 3 months views: 544
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
Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907
HTML PDF PubReader Last 3 months views: 526