List of Articles

Food Science and Preservation. Vol. 33, No. 1, 2026

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Review

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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Cited by Crossref 2 , Scopus 1
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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Research Article

Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil
Isaac Olatunde Olaoye
Food Sci. Preserv. 2026;33(1):31-40.
https://doi.org/10.11002/fsp.2026.33.1.31
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Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks
Keziah Amor Salcedo-Catulong , Chrisalene Jade L. Gallardo , Kris Samantha B. Roche , Dhina Rose S. Molina , Marie Angelique M. Ruperto Akinboye , Gichelle Ann L. Silayon , Avee Joy B. Dayaganon , Rvin John T. Servillon , Aprilyn F. Francisco-Breva , Jennifer Ashley H. Reyes , Peter Francis K. Dolores , Alfredo A. Hinay
Food Sci. Preserv. 2026;33(1):41-49.
https://doi.org/10.11002/fsp.2026.33.1.41
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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
Pham My Hao, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50
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Antioxidant activities and immune-enhancement properties of Zophobas morio water extract
Ju-Hwi Park , Ha-Seong Cho , Hyun-Mo Jung , Myung-Hee Lee , Ju-Ock Nam , Won-Young Lee
Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58
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Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins
Hyeyoung Kim
Food Sci. Preserv. 2026;33(1):71-82.
https://doi.org/10.11002/fsp.2026.33.1.71
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Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가
Eun-Ha Park , Alexander Myung Jun Min , Hee-Yeon Jin
박은하, 민알렉산더명준, 진희연
Food Sci. Preserv. 2026;33(1):83-93.
https://doi.org/10.11002/fsp.2026.33.1.83
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Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
Sun Min Hwang , Jong Hun Lee , Ki-Teak Lee
황선민, 이종헌, 이기택
Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94
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Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape
시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교
Nam Hyun Lee , Bok-Mi Jung , Young-Min Kim
이남현, 정복미, 김영민
Food Sci. Preserv. 2026;33(1):104-118.
https://doi.org/10.11002/fsp.2026.33.1.104
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Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향
Jeong-Ha Lee , Jun-Tae Kim , Gwangsu Ha , RanHee Lee , Ji Won Seo , Sung-Ho Cho , Se-Jin Oh , Tae-Hui Yang , Do-Youn Jeong , Hee-Jong Yang
이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종
Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119
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Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment
제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과
Jung-Wook Kang
강정욱
Food Sci. Preserv. 2026;33(1):131-139.
https://doi.org/10.11002/fsp.2026.33.1.131
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Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts
용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상
Ji Su Mun , Eun Mi Lee , Chang Won Kang , Hyun Jun Choi , Seong Hee Kang
문지수, 이은미, 강창원, 최현준, 강성희
Food Sci. Preserv. 2026;33(1):140-150.
https://doi.org/10.11002/fsp.2026.33.1.140
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Cited by Crossref 1
Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
Jong-Kug Lee , Ye-Eun Park , Seo-Eun Park , Hui Jin Lee , Jiyeon Chun
이종국, 박예은, 박서은, 이희진, 천지연
Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151
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Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성
Changhoon Lee , Wool Lim Park , Kwon-Il Seo
이창훈, 박울림, 서권일
Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163
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Research Note

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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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
  • English-language manuscripts: KRW 300,000 per manuscript
  • Manuscripts submitted by authors outside Korea: USD 300 per manuscript
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
  • Invited English-language review articles: Exempt from all APCs

The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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