Report date: Nov 6,2024
Conflict count: 361874
Publisher: The Korean Society of Food Preservation
Title count: 1
Conflict count: 16


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Created: 2024-05-20 20:37:26
ConfID: 7321103
CauseID: 1629730513
OtherID: 1618112945
JT: Food Science and Preservation
MD: Lee,31,1,46,2024,Effects of storage temperature on quality characteristics of texturized vegetable protein
DOI: 10.11002/kjfp.2023.31.1.46(Journal) (7321103-N)
DOI: 10.11002/fsp.2024.31.1.46(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530130
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Hwang,31,4,579,2024,Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
DOI: 10.11002/kjfp.2024.31.4.579(Journal) (7530130-N)
DOI: 10.11002/fsp.2024.31.4.579(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530131
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Shin,31,4,590,2024,Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells
DOI: 10.11002/kjfp.2024.31.4.590(Journal) (7530131-N)
DOI: 10.11002/fsp.2024.31.4.590(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530128
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Essien,31,4,554,2024,Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applications
DOI: 10.11002/kjfp.2024.31.4.554(Journal) (7530128-N)
DOI: 10.11002/fsp.2024.31.4.554(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530129
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Iradukunda,31,4,565,2024,Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder
DOI: 10.11002/kjfp.2024.31.4.565(Journal) (7530129-N)
DOI: 10.11002/fsp.2024.31.4.565(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530134
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Kim,31,4,623,2024,Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
DOI: 10.11002/kjfp.2024.31.4.623(Journal) (7530134-N)
DOI: 10.11002/fsp.2024.31.4.623(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530135
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Lee,31,4,633,2024,Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
DOI: 10.11002/kjfp.2024.31.4.633(Journal) (7530135-N)
DOI: 10.11002/fsp.2024.31.4.633(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530132
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Kim,31,4,601,2024,Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
DOI: 10.11002/kjfp.2024.31.4.601(Journal) (7530132-N)
DOI: 10.11002/fsp.2024.31.4.601(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530133
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Kim,31,4,612,2024,The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
DOI: 10.11002/kjfp.2024.31.4.612(Journal) (7530133-N)
DOI: 10.11002/fsp.2024.31.4.612(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530138
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Cho,31,4,673,2024,Physiochemical properties and anti-proliferative activity against human lung cancer cells of kombucha using sugar extracts of Cudrania tricuspidata fruits
DOI: 10.11002/kjfp.2024.31.4.673(Journal) (7530138-N)
DOI: 10.11002/fsp.2024.31.4.673(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530136
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Lee,31,4,645,2024,Nutritional components and physiological activities of kombucha containing ginseng sprouts
DOI: 10.11002/kjfp.2024.31.4.645(Journal) (7530136-N)
DOI: 10.11002/fsp.2024.31.4.645(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530137
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Kim,31,4,660,2024,Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder
DOI: 10.11002/kjfp.2024.31.4.660(Journal) (7530137-N)
DOI: 10.11002/fsp.2024.31.4.660(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530126
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Park,31,4,527,2024,Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
DOI: 10.11002/kjfp.2024.31.4.527(Journal) (7530126-N)
DOI: 10.11002/fsp.2024.31.4.527(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530127
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Mkadem,31,4,541,2024,Valorization of refined sardine oil in canned Sardina pilchardus
DOI: 10.11002/kjfp.2024.31.4.541(Journal) (7530127-N)
DOI: 10.11002/fsp.2024.31.4.541(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530124
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Khwanchai,31,4,507,2024,Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
DOI: 10.11002/kjfp.2024.31.4.507(Journal) (7530124-N)
DOI: 10.11002/fsp.2024.31.4.507(Journal)
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Created: 2024-09-19 02:26:39
ConfID: 7530125
CauseID: 1648864284
OtherID: 1648864111
JT: Food Science and Preservation
MD: Park,31,4,518,2024,Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
DOI: 10.11002/kjfp.2024.31.4.518(Journal) (7530125-N)
DOI: 10.11002/fsp.2024.31.4.518(Journal)