List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 4, 2018

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Article

Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Gwang Hwan Ahn, Seong-Jin Choi, Gye Hwa Shin, Jun Tae Kim
Korean J Food Preserv 2018;25(4):411-416.
https://doi.org/10.11002/kjfp.2018.25.4.411
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Cited by Crossref 5 , Scopus 5
Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
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Effect of drying and harvest time on the physicochemical properties of the most common Korean persimmon leaves
Abul Hossain, Hey-Kyung Moon, Jong-Kuk Kim
Korean J Food Preserv 2018;25(4):428-435.
https://doi.org/10.11002/kjfp.2018.25.4.428
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Cited by Crossref 8 , Scopus 8
Quality and antioxidant properties of jelly incorporated with corn concentrate
Min Ji Cha, Jun Ho Lee
Korean J Food Preserv 2018;25(4):436-440.
https://doi.org/10.11002/kjfp.2018.25.4.436
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Cited by Crossref 4 , Scopus 3
The effect of baking and frying on the nutritional composition of mackerel
Beibei Duan, Jung-Ah Shin, Ki-Teak Lee
Korean J Food Preserv 2018;25(4):441-445.
https://doi.org/10.11002/kjfp.2018.25.4.441
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Cited by Crossref 2 , Scopus 1
An analytical method for quantifying diazinon, chlorfenapyr, and lufenuron in Napa cabbage using QuEChERS and HPLC-UV
Ahmed Gotah, Coralia V. Garcia, Sam-Pin Lee, Key Whang
Korean J Food Preserv 2018;25(4):446-452.
https://doi.org/10.11002/kjfp.2018.25.4.446
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Cited by Crossref 3 , Scopus 3
Effects of pressurized steam-treated Corni Fructus extract on osteoblast differentiation and osteoclast formation
Hye-Mi Park, Joo-Heon Hong
Korean J Food Preserv 2018;25(4):453-460.
https://doi.org/10.11002/kjfp.2018.25.4.453
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Chung Eun Hwang, Dong Hoon Lee, Baolo Kim, Ok Soo Joo, Su Cheol Kim, Jin Hwan Lee, Su Young Hong, A Ra Choi, Kye Man Cho
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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Cited by Crossref 8 , Scopus 7
Triterpenoids from the leaves of Dendropanax morbifera Léveille and its cytotoxic activity toward breast MCF-7 and lung A549 cancer cells
Soyi Park, Kwontack Hwang, Ju-ryun Na, Kihoon Lee, Eui-seon Jeong, Sunoh Kim
Korean J Food Preserv 2018;25(4):471-481.
https://doi.org/10.11002/kjfp.2018.25.4.471
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Cited by Crossref 5 , Scopus 6
Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content
Hee-Sun Yang, Sang-Cheon Lee, Chang-Ki Huh
Korean J Food Preserv 2018;25(4):482-489.
https://doi.org/10.11002/kjfp.2018.25.4.482
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Cited by Crossref 1 , Scopus 3

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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.

Thank you for your understanding and cooperation.

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