List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 4, 2023

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Invited Article

Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage
Elise Freche , John Gieng , Giselle Pignotti , Salam A. Ibrahim , Helen P. Tran , Dong U. Ahn , Xi Feng
Korean J. Food Preserv. 2023;30(4):549-561.
https://doi.org/10.11002/kjfp.2023.30.4.549
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Cited by Crossref 2 , Scopus 1

Research Article

Comparison of postharvest quality of Aralia elata shoot according to packaging methods
Yonghyun Kim , Narae Han , Hyowon Park , UK Lee , Hyun Ji Eo
Korean J. Food Preserv. 2023;30(4):562-572.
https://doi.org/10.11002/kjfp.2023.30.4.562
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Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing
Jong-Jin Park , Jeong-Hee Choi , Kee-Jai Park , Jeong-Seok Cho , Dae-Yong Yun , Jeong-Ho Lim
Korean J. Food Preserv. 2023;30(4):573-588.
https://doi.org/10.11002/kjfp.2023.30.4.573
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Cited by Crossref 3 , Scopus 4
Atomisation and vacuum drying studies on Malaysian honey encapsulation
Nurul Aisyah Rosli , Boon-Beng Lee , Khairul Farihan Kasim , Che Wan Sharifah Robiah Mohamad
Korean J. Food Preserv. 2023;30(4):589-601.
https://doi.org/10.11002/kjfp.2023.30.4.589
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Cited by Scopus 1
A comparative study of the physical and cooking characteristics of common types of rice collected from the market by quantitative statistical analysis
Evan Butrus Ilia , Mahmood Fadhil Saleem , Hamed Hassanzadeh
Korean J. Food Preserv. 2023;30(4):602-616.
https://doi.org/10.11002/kjfp.2023.30.4.602
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Cited by Crossref 2
Physicochemical properties and physiological activity of bean sprouts extract containing Hovenia dulcis Thunb concentrates
Ji-An Heo , Wool-Lim Park , Hye-Ji Min , Jeong-Ho Kim , Yeong-Seon Won , Kwon-Il Seo
Korean J. Food Preserv. 2023;30(4):617-629.
https://doi.org/10.11002/kjfp.2023.30.4.617
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Cited by Crossref 1 , Scopus 1
Quality characteristics of muffins prepared with different types of rice flour
쌀가루의 종류를 달리하여 제조한 머핀의 품질 특성
Ji-Hye Chu , Jin-Hee Choi , Eun-Seong Go , Hae-Yeon Choi
추지혜, 최진희, 고은성, 최해연
Korean J. Food Preserv. 2023;30(4):630-641.
https://doi.org/10.11002/kjfp.2023.30.4.630
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Cited by Crossref 16 , Scopus 11
Effects of aronia powder on the quality characteristics and antioxidant activity of cookies
아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성
Eun-Sun Hwang , Soyeon Kim
황은선, 김소연
Korean J. Food Preserv. 2023;30(4):642-653.
https://doi.org/10.11002/kjfp.2023.30.4.642
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Cited by Crossref 6 , Scopus 5
Quality characteristics of Aster glehni extract depending on the concentration and time of enzyme treatment
효소처리 농도 및 시간에 따른 섬쑥부쟁이 추출물의 품질 특성
Sun Hwa Kim , Sung Ran Yoon , Yong-Jin Jeong
김선화, 윤성란, 정용진
Korean J. Food Preserv. 2023;30(4):654-662.
https://doi.org/10.11002/kjfp.2023.30.4.654
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Cited by Crossref 1 , Scopus 1
Characterization of bitterness components of ginseng using electronic tongue
전자혀를 이용한 인삼의 쓴맛 성분 특성화
Kyung-Tack Kim , Sang Yoon Choi
김경탁, 최상윤
Korean J. Food Preserv. 2023;30(4):663-668.
https://doi.org/10.11002/kjfp.2023.30.4.663
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Cited by Crossref 1 , Scopus 1
Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
Ye Seul Kwon , Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
권예슬, 이지수, 김미성, 한소천, 최한석
Korean J. Food Preserv. 2023;30(4):669-682.
https://doi.org/10.11002/kjfp.2023.30.4.669
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Cited by Crossref 6 , Scopus 9
Quality characteristics of distilled soju using Dae-hong peaches
대홍 복숭아를 활용한 증류주의 품질 특성
Ji-Eun Kang , Young-Mi Kim , Ju-Eun Lee , Bo-Ra Im , Ji-Ho Choi , Gui-Jeong Han , Haet-Nim Jeong
강지은, 김영미, 이주은, 임보라, 최지호, 한귀정, 정햇님
Korean J. Food Preserv. 2023;30(4):683-690.
https://doi.org/10.11002/kjfp.2023.30.4.683
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Cited by Crossref 1 , Scopus 1
Quality characteristics and physiological activities of mulberry (Morus alba) vinegar
오디 식초의 품질 특성 및 생리활성
Eun Jung Yim , Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
임은정, 조승화, 강현진, 오효빈, 김영수, 정도연
Korean J. Food Preserv. 2023;30(4):691-702.
https://doi.org/10.11002/kjfp.2023.30.4.691
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Cited by Crossref 4 , Scopus 4
Characteristics and anti-obesity effect of fermented products of coffee wine
커피발효물의 발효특성 및 항비만 효과
So Hyun Park , Hyeon Hwa Oh , Do Youn Jeong , Young-Soo Kim
박소현, 오현화, 정도연, 김영수
Korean J. Food Preserv. 2023;30(4):703-715.
https://doi.org/10.11002/kjfp.2023.30.4.703
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Cited by Crossref 3 , Scopus 2
Anti-obesity effects of Glycyrrhiza uralensis ethanol extract on the inhibition of 3T3-L1 adipocyte differentiation in high-fat diet-induced C57BL/6J mice
감초 주정추출물의 3T3-L1 지방세포 분화 억제 및 고지방 식이로 유도된 C57BL/6J 마우스에 대한 항비만 효과
Seon Kyeong Park , Jangho Lee , Soo Hyun Park , Yu Geon Lee
박선경, 이장호, 박수현, 이유건
Korean J. Food Preserv. 2023;30(4):716-728.
https://doi.org/10.11002/kjfp.2023.30.4.716
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Cited by Crossref 3 , Scopus 4

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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
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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.

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