List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 4, 2020

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Article

Patent prospects and trends in post-harvest management technology of fresh agricultural products
Ji Weon Choi , Su Yeon Kim , Sooyeon Lim , Hyunjin Choi , Haejo Yang , Il Sheob Shin
Korean J. Food Preserv. 2020;27(4):423-432.
https://doi.org/10.11002/kjfp.2020.27.4.423
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Cited by Crossref 3 , Scopus 4
Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes
Yan Wunna Thwin, Min Sun Chang , Yoonpyo Hong , Sooyeon Lim
Korean J. Food Preserv. 2020;27(4):433-445.
https://doi.org/10.11002/kjfp.2020.27.4.433
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Cited by Crossref 2 , Scopus 5
Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits
Kwang-Seup Shin , Hyeon-Jun Chang , Jeung-Hee Lee
Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446
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Cited by Crossref 5 , Scopus 5
Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)
Eun-Sun Hwang , You Ji Lee
Korean J. Food Preserv. 2020;27(4):457-467.
https://doi.org/10.11002/kjfp.2020.27.4.457
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Cited by Crossref 2 , Scopus 1
The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries
Suin Bae , Ji-Young Choi , Hyeon-Jeong Lee , Jiyoon Kim , Kwang-Deog Moon
Korean J. Food Preserv. 2020;27(4):468-475.
https://doi.org/10.11002/kjfp.2020.27.4.468
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Cited by Crossref 4 , Scopus 5
Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Ibukunoluwa Fola Olawuyi , Jong Jin Park , Won Young Lee
Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476
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Cited by Crossref 25 , Scopus 29
Quality and antioxidant properties of wheat cookies supplemented with pak choi powder
Jun Ho Lee
Korean J. Food Preserv. 2020;27(4):487-494.
https://doi.org/10.11002/kjfp.2020.27.4.487
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Cited by Crossref 3 , Scopus 3
Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’
Jeong-Sil Choi , Soo Hwan Yeo , Ji Eun Kang , Seok Tae Jeong
Korean J. Food Preserv. 2020;27(4):495-504.
https://doi.org/10.11002/kjfp.2020.27.4.495
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Cited by Crossref 1 , Scopus 2
Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb
Mi Ri Kim , Young Uk Kim , So Jeong Im , A Ra Jo , Gyu Ok Lee , Ja Won Shin , Hu Won Kang , Hak Joon Choi , Seul Gi Lee , Cho Een Kim , Hak Sung Lee , Jaeyong Kim , Chul Yung Choi
Korean J. Food Preserv. 2020;27(4):505-512.
https://doi.org/10.11002/kjfp.2020.27.4.505
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Cited by Crossref 1 , Scopus 1
Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract
Tao Tong , Ya-Juan Liu , Ping Zhang , Seong-Gook Kang
Korean J. Food Preserv. 2020;27(4):513-521.
https://doi.org/10.11002/kjfp.2020.27.4.513
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Cited by Crossref 9 , Scopus 8

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June, 2026
Vol. 33, No. 3

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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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