List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 4, 2021

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Article

Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445
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Cited by Crossref 11 , Scopus 12
Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
Chae-Wan Baek , Jeung-Hee Lee
Korean J. Food Preserv. 2021;28(4):456-468.
https://doi.org/10.11002/kjfp.2021.28.4.456
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Cited by Crossref 1 , Scopus 2
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Jong Jin Park , Ibukunoluwa Fola Olawuyi , Gwang Deok Park , Won Young Lee
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
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Cited by Crossref 15 , Scopus 20
Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Hye Ju Jeon , Jun Ho Lee
Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480
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Cited by Crossref 3 , Scopus 6
Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Gyu-Yeon Oh , Young-Seung Lee , Tae-Il Jeon , Kyung-Sik Ham , Jae-Hak Moon , Jeong-Yong Cho
Korean J. Food Preserv. 2021;28(4):489-500.
https://doi.org/10.11002/kjfp.2021.28.4.489
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Cited by Scopus 1
Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
Han-Sol Park , Hun-Sik Chung
Korean J. Food Preserv. 2021;28(4):501-509.
https://doi.org/10.11002/kjfp.2021.28.4.501
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Cited by Crossref 3 , Scopus 4
Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts
Emmanuel Hitayezu , Yoon-Han Kang
Korean J. Food Preserv. 2021;28(4):504-549.
https://doi.org/10.11002/kjfp.2021.28.4.540
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Cited by Crossref 10 , Scopus 9
Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
Anvar Shamsiev , Jongjin Park , Ibukunoluwa Fola Olawuyi , Golden Odey , Wonyoung Lee
Korean J. Food Preserv. 2021;28(4):510-521.
https://doi.org/10.11002/kjfp.2021.28.4.510
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Cited by Crossref 8 , Scopus 6
Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Inonge Noni Siziya , Dong-Ho Seo , Hyeonhwa Oh , Hyeon-Jin Kang , Young-Soo Kim
Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522
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Cited by Crossref 4 , Scopus 4
Growth of Salmonella in napa cabbage kimchi during fermentation
Yukyung Choi , Soomin Lee , Heeyoung Lee , Jung Hyun Kim , Sejeong Kim , Jimyeong Ha , Jeeyeon Lee , Hyemin Oh , Yohan Yoon
Korean J. Food Preserv. 2021;28(4):532-539.
https://doi.org/10.11002/kjfp.2021.28.4.532
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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.

Food Science and Preservation (FSP)


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Call for Papers: FSP 2026 Special Topic



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