Food Science and Preservation

Covalent immobilization of glucoisomerase on glutaraldehyde-activated bagasse cellulose for fructose syrup production from sago-starch-derived glucose

Amran Laga, Musdalifa, Andi Nur Faidah Rahman, Muhpidah, Muspirah Djalal

Food Sci. Preserv. 2026;33(3):351-363.
https://doi.org/10.11002/fsp.2026.33.3.351

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Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2026;33(3):364-375.
https://doi.org/10.11002/fsp.2026.33.3.364

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Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps

Srikantha Yanorshan, Amanda Guruge, Achala Wmukthika Alakolanga, Madiththe Gedara Asela Sandaruwan Abeyrathna, Shine Htet Aung, Ki-Chang Nam, Edirisinghe Dewage Nalaka Sandun Abeyrathna

Food Sci. Preserv. 2026;33(3):376-391.
https://doi.org/10.11002/fsp.2026.33.3.376

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Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines

Junah L. Dayaganon, Jive A. Java, Reigner Jay B. Escartin, Rohanie Shaquin F. Basucao, Cheska Maxine C. Nidoy, Kyla Marie Z. Tuno, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(3):392-400.
https://doi.org/10.11002/fsp.2026.33.3.392

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Application of fermented onion juice as a marinade to enhance microbial safety and texture of chicken breast

Ji Min Ahn, Eun Bin Choi, Ki Sun Yoon

Food Sci. Preserv. 2026;33(3):401-412.
https://doi.org/10.11002/fsp.2026.33.3.401

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Nutrient composition, anti-radical and starch-digesting enzyme-inhibitory qualities of natural bouillon cubes formulated with locust bean, crayfish, ginger and turmeric blend

Latifat Nurudeen, Emmanuel Anyachukwu Irondi, Abdulhakeem Olanrewaju Sulyman, Yunus Temitayo Imam

Food Sci. Preserv. 2026;33(3):413-425.
https://doi.org/10.11002/fsp.2026.33.3.413

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Anti-inflammatory effects of Sarahyang, a new mandarin cultivar, in LPS-stimulated RAW 264.7 cells and changes in its metabolite profile during maturation

Sang Suk Kim, Awraris Derbie Assefa, Seung-Gab Han, Sukman Park, Dong-Hoon Lee, Jee-Soo Park

Food Sci. Preserv. 2026;33(3):426-441.
https://doi.org/10.11002/fsp.2026.33.3.426

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Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae

Min Ji Park, Ji-Youn Kim, Ji Yeong Park, Sun Young Kim

Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442

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Effect of acai berry powder addition on the quality characteristics and antioxidant activities of cheongpomuk
아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향

Yeon Sil Choi, Shin Youn Joo

최연실, 주신윤

Food Sci. Preserv. 2026;33(3):454-462.
https://doi.org/10.11002/fsp.2026.33.3.454

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Comparative metabolite profiling of four types of Korean commercial dried laver (Gopchang-gim, Dol-gim, Gimbap-gim, and Jaerae-gim) using LC-MS-based metabolomics
LC-MS 기반 대사체학을 통한 국내 시판 마른김 4종(곱창김, 돌김, 김밥김, 재래김)의 비교 대사체 프로파일링

Si-Hun Song, Hyung Gyun Kim, Jeong-Yong Cho

송시훈, 김형균, 조정용

Food Sci. Preserv. 2026;33(3):463-479.
https://doi.org/10.11002/fsp.2026.33.3.463

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Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교

Myeong-Ju Kim, Sang-Gyu Lee, Hyeon-Jun Chang, Jeung-Hee Lee

김명주, 이상규, 장현준, 이정희

Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480

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Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구

Seung-A Woo, SeongEui Yoo, Chan-Woo Kim, Hee-Min Gwan, Mina K. Kim, So-Young Kim

우승아, 유성의, 김찬우, 권희민, 김미나, 김소영

Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494

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Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색

SeongEui Yoo, Ye-Ji Jang, Hyun-Wook Jang, Hee-Min Gwon, So-Young Kim

유성의, 장예지, 장현욱, 권희민, 김소영

Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505

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Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households
1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가

Ah Hyeon Jo, Su Ji Jung, Seul Lee, Ah Hyun Kim, Hyo Min Seo, Hee Mun, Sook Park, Yang Joon An

조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준

Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518

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Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과

Joong Gu Ji

지중구

Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534

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Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구

Eun Hee Kim, Mun Young Park, Hee Yeon Lee, Je Hyoung Kim, Gyu Yeon Oh, So Hyeon Lee, Tae Man Ha, Jin Yeong Kim, Hwan Sik Na, Sook Park, Yang Joon An, Yoo Min Park

김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민

Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543

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List of Articles

Food Science and Preservation. Vol. 33, No. 3, 2026

Call for Papers: FSP 2026 Special Topic