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Food Science and Preservation. Vol. 32, No. 3, 2025

Special Topic (Functional bioactive compounds in agro-foods and database development)
Identification of phenolic compounds from purple pepper (Capsicum annuum L.) and their radical scavenging activities
자색가지고추로부터 페놀성 화합물의 구명 및 라디칼 소거 활성
Seung-Hun chae, Soo-Hee Seo, Ye-Seon Won, Heon-Woong Kim, Sang-Hyeon Lee, Jae-Hak Moon, Jeong-Yong Cho
채승훈, 서수희, 원예선, 김헌웅, 이상현, 문제학, 조정용
Food Sci. Preserv. 2025;32(3):371-383.
https://doi.org/10.11002/fsp.2025.32.3.371
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Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea
국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량
Sunyoung Lim, Heon-Woong Kim, Jung-Ah Shin
임선영, 김헌웅, 신정아
Food Sci. Preserv. 2025;32(3):384-397.
https://doi.org/10.11002/fsp.2025.32.3.384
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Analysis of pantothenic acid contents in meats and seafood consumed in Korea
국내 소비용 육류 및 수산식품의 판토텐산 함량 분석
Jihyeon Yu, Jina Lee, Yoonjeong Kim, Jinseo Lee, Eunji Park, Youngmin Choi, Younghwa Kim
유지현, 이진아, 김윤정, 이진서, 박은지, 최용민, 김영화
Food Sci. Preserv. 2025;32(3):398-407.
https://doi.org/10.11002/fsp.2025.32.3.398
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Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Hyeongyu Lee, Yuna Jeon, Youngmin Choi, Jeehye Sung
이현규, 전유나, 최용민, 최용민
Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408
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Antioxidant activity and lignan levels in commercial perilla oil in Korea
국내 시판 들기름의 리그난 함량 및 항산화 활성
Gajin Kim, Yoonjeong Kim, Jina Lee, Jihyeon Yu, Daejung Kim, Younghwa Kim
김가진, 김윤정, 이진아, 유지현, 김대중, 김영화
Food Sci. Preserv. 2025;32(3):415-422.
https://doi.org/10.11002/fsp.2025.32.3.415
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Review
Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
Kunle Obafemi Akinwotu, Hezekiah Adekanmi Adeniran
Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423
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Research Article
Effect of natural hydrocolloids addition on the physicochemical, antioxidant, and digestive-enzyme-inhibitory properties of Sorghum bicolor flour
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Kazeem Koledoye Olatoye, Olawale Mashood Aliyu, Yunus Temitayo Imam
Food Sci. Preserv. 2025;32(3):445-457.
https://doi.org/10.11002/fsp.2025.32.3.445
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Molecular detection, phylogenetic analysis, and aflatoxin B1 binding capacity of Limosilactobacillus fermentum isolated from fermented coconut toddy
Clyde S. Baltazar, Alyanna Marie P. Brodith, Keshia Erin B. Catipay, Euler G. Montilde, Bernard Louie G. Padilla, Keziah Jane R. Ranches, Alfredo A. Hinay
Food Sci. Preserv. 2025;32(3):458-465.
https://doi.org/10.11002/fsp.2025.32.3.458
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Antioxidant activity of green and white asparagus (Asparagus officinalis) extracts grown in Korea
Mi Hye Park, Sun Mee Lee
Food Sci. Preserv. 2025;32(3):466-474.
https://doi.org/10.11002/fsp.2025.32.3.466
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Influence of various drying conditions on the functional pigments and antioxidant properties of Undaria pinnatifida
Rea Mae Cuario Templonuevo, Kang-Hee Lee, Jiyeon Chun
Food Sci. Preserv. 2025;32(3):475-485.
https://doi.org/10.11002/fsp.2025.32.3.475
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Pyrogallol induces G0/G1 cell cycle arrest and apoptosis through mitochondrial pathway in PC-3 human prostate cancer cells
Seong-Min Hong, Hyun-Dong Cho, Kwon-Il Seo
Food Sci. Preserv. 2025;32(3):486-497.
https://doi.org/10.11002/fsp.2025.32.3.486
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Policosanol (Reduchole22®) improves lipid profiles in HepG2 hepatocytes and Caco-2 enterocytes
Soo-Hyeon Heo, Seul A Seo, KG Dinesh Yadav, Vadiraj Gururaj Bharadwaj, Srilakshmi Aluri, Sang Hyun Park, Hee-Young Ahn, Seong-Min Hong, Hyun-Dong Cho
Food Sci. Preserv. 2025;32(3):498-508.
https://doi.org/10.11002/fsp.2025.32.3.498
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Acetogenin content of pawpaw (Asimina triloba [L.] Dunal) extract and antiproliferative activity of acetogenins against gastric (AGS) and cervical (HeLa) cancer cells
Jin-Sik Nam, Seo-Yeon Park, Hye-Lim Jang, Young Ha Rhee
Food Sci. Preserv. 2025;32(3):509-519.
https://doi.org/10.11002/fsp.2025.32.3.509
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Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application
In-ha Baek, Yun-ju Jang, Won-young Lee
Food Sci. Preserv. 2025;32(3):520-532.
https://doi.org/10.11002/fsp.2025.32.3.520
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Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract
수분초 추출물의 Sarmentosin 분석법 개발 및 검증
Da-Hyun Ko, Geun-Hee Cho, Tae-Woong Song, Aram Song, Sang Min Park, Jeong Hyun Seo, Ok-Hwan Lee, Sun-Il Choi
고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일
Food Sci. Preserv. 2025;32(3):533-541.
https://doi.org/10.11002/fsp.2025.32.3.533
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Development of efficient bioethanol-producing strains utilizing starch-rich potato peels
전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발
Jin Seon Baek, Soo Rin Kim, Won-Jae Chi
백진선, 김수린, 지원재
Food Sci. Preserv. 2025;32(3):542-552.
https://doi.org/10.11002/fsp.2025.32.3.542
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Quality changes in wine with rose petals (Magic Red) during alcohol fermentation and aging
장미 꽃잎(매직 레드)의 알코올 발효와 숙성 중 품질 특성 변화
Bong-Yun Oh, Su-Jin Shin, SungWook Oh
오봉윤, 수진신, 오성욱
Food Sci. Preserv. 2025;32(3):553-564.
https://doi.org/10.11002/fsp.2025.32.3.553
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Comparison of changes in volatile aroma compounds in Artemisia fukudo Makino under different growth environments and harvest times
생육 환경 및 수확 시기에 따른 큰비쑥의 휘발성 향기성분 비교
Gyu Yeon Oh, Tae Man Ha, Hee Yeon Lee, So Hyeon Lee, Yoo Min Park, Hwan Sik Na, Mi Yeong Shin, Yang Joon An
오규연, 하태만, 이희연, 이소현, 박유민, 나환식, 신미영, 안양준
Food Sci. Preserv. 2025;32(3):565-577.
https://doi.org/10.11002/fsp.2025.32.3.565
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Food Science and Preservation
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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