List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 4, 2015

Previous issue Next issue

ARTICLE

Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar
배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성
Yeon-Ok Park
박연옥
Korean J Food Preserv 2015;22(4):465-474.
https://doi.org/10.11002/kjfp.2015.22.4.465
HTML PDF PubReader
Cited by Crossref 2
Study on quality characteristics of Mandupi added with Ligularia fischeri powder
곰취 분말을 첨가한 만두피의 품질 특성
Bock-Hee Park , Se-Jin Kim , Hee-Sook Cho
박복희, 김세진, ․조희숙
Korean J Food Preserv 2015;22(4):475-481.
https://doi.org/10.11002/kjfp.2015.22.4.475
HTML PDF PubReader
Cited by Crossref 3
Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Sung-Tae Kim , Chang-Ki Huh , Su-Hwan Kim , Yong-Doo Kim
김성태, 허창기, 김수환, 김용두
Korean J Food Preserv 2015;22(4):482-489.
https://doi.org/10.11002/kjfp.2015.22.4.482
HTML PDF PubReader
Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Sung-Tae Kim , So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
김성태, 김소망, 정재희, 김용두
Korean J Food Preserv 2015;22(4):490-497.
https://doi.org/10.11002/kjfp.2015.22.4.490
HTML PDF PubReader
Cited by Crossref 3
Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves
열풍건조 온도에 따른 고구마 잎의 영양성분 및 수화복원성 변화
Da-Woon Jeong , Yang-Kyun Park , Sang-Sik Nam , Seon-Kyeong Han
정다운, 박양균, 남상식, 한선경
Korean J Food Preserv 2015;22(4):498-504.
https://doi.org/10.11002/kjfp.2015.22.4.498
HTML PDF PubReader
Cited by Crossref 8
Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
건조 온도에 따른 블루베리의 품질변화 및 항산화특성
Dong-Sun Shin , Yeon-Mi Yoo , Ha-Yun Kim , Gwi-Jung Han
신동선, 유선미, 김하윤, 한귀정
Korean J Food Preserv 2015;22(4):505-511.
https://doi.org/10.11002/kjfp.2015.22.4.505
HTML PDF PubReader
Cited by Crossref 6
The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation
감마선 처리에 의한 떫은감 과육의 세포벽 성분 및 물성 변화
Byung-Oh Kim , Won-Seup Cha , Dong-Hyun Ahn , Young-Je Cho
김병오, 차원섭, 안동현, 조영제
Korean J Food Preserv 2015;22(4):512-519.
https://doi.org/10.11002/kjfp.2015.22.4.512
HTML PDF PubReader
Cited by Crossref 4
Effects of freezing temperature on the physiological activities of garlic extracts
냉동 온도에 따른 마늘 추출물의 생리활성 변화
Jong Woo Park , Jinse Kim , Seok Ho Park , Dong Soo Choi , Seung Ryul Choi , Sungsik Oh , Yong Hoon Kim , Seon Mi Yoo , Gui Jeung Han
박종우, 김진세, 박석호, 최동수, 최승렬, 오성식, 김용훈, 유선미, 한귀정
Korean J Food Preserv 2015;22(4):520-527.
https://doi.org/10.11002/kjfp.2015.22.4.520
HTML PDF PubReader
Cited by Crossref 4
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
김수환, 허창기, 김소망, 조인경, 김용두
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
HTML PDF PubReader
Cited by Crossref 1
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Jin Song , Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
송진, 이경하, 최혜선, 황경아
Korean J Food Preserv 2015;22(4):535-544.
https://doi.org/10.11002/kjfp.2015.22.4.535
HTML PDF PubReader
Cited by Crossref 4
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Kyung Ha Lee , Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
이경하, 김은주, 최혜선, 박신영, 김재현, 송진
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
HTML PDF PubReader
Cited by Crossref 10
Sinigrin content of different parts of Dolsan leaf mustard
돌산갓의 부위별 sinigrin 함량
SunKyung Oh , KiWoong Kim , SangOk Bae , Myeong Rak Choi
오선경, 김기웅, 배상옥, 최명락
Korean J Food Preserv 2015;22(4):553-558.
https://doi.org/10.11002/kjfp.2015.22.4.553
HTML PDF PubReader
Cited by Crossref 5
Survey and method validation of simultaneous quantitative analysis of T-2 and HT-2 toxins in cereals
곡류 중 T-2 및 HT-2 독소 동시 정량분석의 유효성 검증 및 실태조사
Ockjin Paek , Teabeom Kang
백옥진, 강태범
Korean J Food Preserv 2015;22(4):559-566.
https://doi.org/10.11002/kjfp.2015.22.4.559
HTML PDF PubReader
Cited by Crossref 2
Antioxidant activities of ethanol extracts of Aster scaber grown in wild and culture field
야생 및 재배 참취 에탄올 추출물의 항산화성
Guy-Min Kim , Ju-Yeon Hong , Sook-Yi Woo , Hyun-Suk Lee , Young-Jun Choi , Seung-Ryeul Shin
김규민, 홍주연, 우숙이, 이현석, 최영준, 신승렬
Korean J Food Preserv 2015;22(4):567-576.
https://doi.org/10.11002/kjfp.2015.22.4.567
HTML PDF PubReader
Cited by Crossref 3
Comparative study of antioxidant activity of imported tropical and subtropical fruits
수입산 열대·아열대 과일의 항산화 활성 비교연구
Hai-Jung Chung
정해정
Korean J Food Preserv 2015;22(4):577-584.
https://doi.org/10.11002/kjfp.2015.22.4.577
HTML PDF PubReader
Cited by Crossref 12
Physicochemical characteristics and antioxidant activity of the organic green peppers
유기농 풋고추의 이화학적 특성 및 항산화활성
Min-Sun Chang , Moon-Cheol Jeong , Gun-Hee Kim
장민선, 정문철, 김건희
Korean J Food Preserv 2015;22(4):585-590.
https://doi.org/10.11002/kjfp.2015.22.4.585
HTML PDF PubReader
Cited by Crossref 4
Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
클로렐라 추출물의 항산화 활성 및 분무건조 분말의 물리화학적 특성
Dae-Hoon Lee , Joo-Heon Hong
이대훈, 홍주헌
Korean J Food Preserv 2015;22(4):591-597.
https://doi.org/10.11002/kjfp.2015.22.4.591
HTML PDF PubReader
Cited by Crossref 11
Antioxidant and anti-fatigue effects of abalone (Haliotis discus hannai) composites containing natural plants
전복 복합물의 항산화능 및 피로개선 효과
Soo-Jung Lee , Soo-Jeong Oh , Min-Jung Kang , Jung-Hye Shin , Shin-Kwon Kang
이수정, 오수정, 강민정, 신정혜, 강신권
Korean J Food Preserv 2015;22(4):598-606.
https://doi.org/10.11002/kjfp.2015.22.4.598
HTML PDF PubReader
Cited by Crossref 4
Potent whitening effects of rutin metabolites
루틴 대사체의 미백 효능
Ji Hye Kim , Nam Joo Kang
김지혜, 강남주
Korean J Food Preserv 2015;22(4):607-612.
https://doi.org/10.11002/kjfp.2015.22.4.607
HTML PDF PubReader
Cited by Crossref 2
Effect of garlic (Allium sativum L.) stems on inflammatory cytokines, iNOS and COX-2 expressions in Raw 264.7 cells induced by lipopolysaccharide
Lipopolysaccharide로 유도된 Raw 264.7 세포에서 마늘대 추출물(Allium sativum L. Stems)의 염증성 사이토카인 및 iNOS, COX-2 발현에 대한 효과 검증
Yong Hun Cho , Hyeon Jeong Kim , Dong In Kim , Jae Yoon Jang , Jae Hoon Kwak , Yu Hyeon Shin , Yeon Gje Cho , Bong Jeon An
조용훈, 김현정, 김동인, 장재윤, 곽재훈, 신유현, 조영제, 안봉전
Korean J Food Preserv 2015;22(4):613-621.
https://doi.org/10.11002/kjfp.2015.22.4.613
HTML PDF PubReader
Cited by Crossref 4

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

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.

Thank you for your understanding and cooperation.

Food Science and Preservation (FSP)


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.