List of Articles

Food Science and Preservation. Vol. 33, No. 4, 2026

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Review

Integrated chemical reactions modulating meat quality during processing: Mechanisms, interactions, and technological implications
Shine Htet Aung , Phyo Htet Htet Kyaw , Oni Faith Oluwaseyi , Madiththe Gedara Asela Sandaruwan Abeyrathna , Young-Sun Choi , Ki Chang Nam
Food Sci. Preserv. 2026;33(4):553-574.
https://doi.org/10.11002/fsp.2026.33.4.553
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Research Article

Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky
Yunju Lee , Yung-Hee Jeon , Joo-Won Kim , Hyun-Woo Choi , Nam-Ki Hwang , Bon-Jae Gu
Food Sci. Preserv. 2026;33(4):575-585.
https://doi.org/10.11002/fsp.2026.33.4.575
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Smart cooking optimization: Machine learning modeling of soaking and cooking dynamics in rice and legumes
Jinendrika Anushi Weliwita , Sanjeeva Witharana , Saleimah Alyammahi
Food Sci. Preserv. 2026;33(4):586-598.
https://doi.org/10.11002/fsp.2026.33.4.586
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Antioxidant potential of solvent-macerated rice bran extracts prepared with various pretreatments
Sri Hartati , Anita Septianasari , Novian Wely Asmoro , Bovi Wira Harsanto
Food Sci. Preserv. 2026;33(4):599-609.
https://doi.org/10.11002/fsp.2026.33.4.599
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Comparative analysis of physicochemical properties, bioactive compounds, and antioxidant activities of sixteen tomato (Solanum lycopersicum L.) cultivars
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2026;33(4):610-624.
https://doi.org/10.11002/fsp.2026.33.4.610
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Comparative FTIR characterization of tuna skin gelatin extracted by conventional and ultrasonic techniques
Syahriati , Imran Muhtar , Rahmawati Saleh , Justus E Loppies , Rosniati , Sitti Ramlah , Musdalifa
Food Sci. Preserv. 2026;33(4):625-633.
https://doi.org/10.11002/fsp.2026.33.4.625
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Assessment of seasonal variation of toxic metals level in street soil and the quality of Telfairia occidentalis (fluted pumpkin) grown in Calabar Municipality, Nigeria
Theophilus Ikpi Eja , Michael Akomaye Akpe , Peter Ereh Oko
Food Sci. Preserv. 2026;33(4):634-647.
https://doi.org/10.11002/fsp.2026.33.4.634
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Nutritional and antioxidant properties of a locally cultivated yellow mung bean variety [Vigna radiata (L.) R. Wilczek] from the Philippines
Johanne B. Guilaran , Myquie Nicole R. de Guzman , Micha Ella C. Vergara , Ma. Lourdes T. Cumagun , Michael E. Serafico , Carl Vincent D. Cabanilla
Food Sci. Preserv. 2026;33(4):648-659.
https://doi.org/10.11002/fsp.2026.33.4.648
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Bioactive and functional profiling of fractionated whole wheat flours for bread applications
Samson Adeoye Oyeyinka , Oluseyi Moses Ajayi , Jill Ellis , Oluwafemi Ayodeji Adebo
Food Sci. Preserv. 2026;33(4):660-671.
https://doi.org/10.11002/fsp.2026.33.4.660
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Effects of enzyme combinations on physicochemical characteristics and antioxidant activities of domestic soybean protein hydrolysates
Hae Jin Kim , Eun Ji Lee , Do Wan Kim , Kyung Young Yoon
Food Sci. Preserv. 2026;33(4):672-685.
https://doi.org/10.11002/fsp.2026.33.4.672
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Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Keono Kim , Hyeongyu Lee , Samuel Park , Heon-Woong Kim , Jeehye Sung
김건오, 이현규, 박사무엘, 김헌웅, 성지혜
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686
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Analysis of fat-soluble vitamins (retinol, β-carotene, and tocopherol), cholesterol, and fatty acid content in frequently consumed restaurant foods in Korea
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
Sunyoung Lim , Jeong Sub Kim , Jung-Ah Shin
임선영, 김정섭, 신정아
Food Sci. Preserv. 2026;33(4):696-714.
https://doi.org/10.11002/fsp.2026.33.4.696
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Quality characteristics of makgeolli added with Humulus lupulus (hops)
홉(Humulus lupulus)을 첨가한 막걸리의 품질 특성
Ji-Youn Kim , Ji-Ho Choi
김지윤, 최지호
Food Sci. Preserv. 2026;33(4):715-728.
https://doi.org/10.11002/fsp.2026.33.4.715
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Protective effects of persimmon (Diospyros kaki Thunb. cv. Fuyu) aqueous extract against acute and chronic ethanol-induced liver injury in mice
급성 및 만성 에탄올 유도 간 손상 마우스 모델에서 단감(Diospyros kaki Thunb. cv. Fuyu) 추출물의 보호 효과
Young Hee Son , Hyo Lim Lee , Hye Ji Choi , Yeong Hyeon Ju , Yu Mi Heo , Hwa Rang Na , Chae Eun Yoon , Geum Jeong Yoon , Jun Hyeok Han , Ho Jin Heo
손영희, 이효림, 최혜지, 주영현, 허유미, 나화랑, 윤채은, 윤금정, 한준혁, 허호진
Food Sci. Preserv. 2026;33(4):729-746.
https://doi.org/10.11002/fsp.2026.33.4.729
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Anti-inflammatory activities of extracts and compositions of seomaeyakssuk (Artemisia argyi H.) and garlic (Allium sativum)
섬애약쑥과 마늘 추출물 및 조성물의 항염증 활성
Jae-Ran Kang , Gyoung-Min Kim , Seung-Hee Yoo , Min-Jung Kang , Jung-Hye Shin
강재란, 김경민, 유승희, 강민정, 신정혜
Food Sci. Preserv. 2026;33(4):747-758.
https://doi.org/10.11002/fsp.2026.33.4.747
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Effects of Cirsium japonicum var. maackii leaf extract against H2O2 and ethanol-induced toxicity in hepatic cells
H2O2 및 ethanol로 유도된 간세포 독성에 대한 엉겅퀴(Cirsium japonicum var. maackii) 잎 추출물의 보호 효과
Byeong Geon An , Hyo Lim Lee , Hye Ji Choi , Chae Eun Yoon , Young Hee Son , Ki Young Eom , Ho Jin Heo
안병건, 이효림, 최혜지, 윤채은, 손영희, 엄기영, 허호진
Food Sci. Preserv. 2026;33(4):759-771.
https://doi.org/10.11002/fsp.2026.33.4.759
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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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