List of Articles
Food Science and Preservation. Vol. 33, No. 3, 2026
Previous issueResearch Article
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.351
Quality characteristics and antioxidant activity of cookies supplemented with marigold extract powder
Mi Hye Park 
, Meera Kim
, Meera Kim
Food Sci. Preserv. 2026;33(3):364-375.
https://doi.org/10.11002/fsp.2026.33.3.364
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https://doi.org/10.11002/fsp.2026.33.3.364
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.376
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.392
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.401
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.413
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.426
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
, 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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https://doi.org/10.11002/fsp.2026.33.3.442
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
아사이베리 분말 첨가가 청포묵의 품질 특성 및 항산화 활성에 미치는 영향
Yeon Sil Choi , Shin Youn Joo
, Shin Youn Joo
Food Sci. Preserv. 2026;33(3):454-462.
https://doi.org/10.11002/fsp.2026.33.3.454
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https://doi.org/10.11002/fsp.2026.33.3.454
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
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
, Hyung Gyun Kim , Jeong-Yong Cho
Food Sci. Preserv. 2026;33(3):463-479.
https://doi.org/10.11002/fsp.2026.33.3.463
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https://doi.org/10.11002/fsp.2026.33.3.463
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
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
, Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480
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https://doi.org/10.11002/fsp.2026.33.3.480
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
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
, SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494
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https://doi.org/10.11002/fsp.2026.33.3.494
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
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
, Ye-Ji Jang , Hyun-Wook Jang , Hee-Min Gwon , So-Young Kim
Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505
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https://doi.org/10.11002/fsp.2026.33.3.505
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
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
, Su Ji Jung , Seul Lee , Ah Hyun Kim , Hyo Min Seo , Hee Mun , Sook Park , Yang Joon An
Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518
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https://doi.org/10.11002/fsp.2026.33.3.518
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
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과
Joong Gu Ji
Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534
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https://doi.org/10.11002/fsp.2026.33.3.534
Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구
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
, 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
Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543
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https://doi.org/10.11002/fsp.2026.33.3.543
