List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 6, 2022

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Review

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837
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Cited by Crossref 1 , Scopus 1

Article

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress
Mia Miranti , Hitoshi Iwahashi , Yolani Syaputri
Korean J. Food Preserv. 2022;29(6):852-860.
https://doi.org/10.11002/kjfp.2022.29.6.852
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Cited by Crossref 4 , Scopus 7
Nutritional compositions in young leaves and stem from quinoa (Chenopodium quinoa Willd.) grown in Korea
Jin-Sik Nam , Hye-Lim Jang
Korean J. Food Preserv. 2022;29(6):861-872.
https://doi.org/10.11002/kjfp.2022.29.6.861
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Cited by Crossref 1 , Scopus 2
Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873
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Cited by Crossref 3 , Scopus 2
Changes in the physicochemical properties of olive flounder (Paralichthys olivaceus) fillets during storage in a high-voltage electrostatic field-refrigeration system
고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화
Jong-Woong Nam , Seong-Rip Oh , Hyong-Bum Koh , Seung-Hwan Won , Min-Jeong Jung , Ah-Ram Han , Byoung-Mok Kim , Joon-Young Jun
남종웅, 오성립, 고형범, 원승환, 정민정, 한아람, 김병목, 전준영
Korean J. Food Preserv. 2022;29(6):884-894.
https://doi.org/10.11002/kjfp.2022.29.6.884
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Cited by Crossref 2 , Scopus 3
Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가
Young-Bae Chung , Ye-Sol Kim , Seo-Yeong Chon , Yun-Jeong Choi , Sung Gi Min , Hye-Young Seo
정영배, 김예솔, 전서영, 최윤정, 민승기, 서혜영
Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895
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Cited by Crossref 7 , Scopus 7
Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사
Donghee Ahn , Eunyoung Park , Seoyeong Kim , Kyung-Hyung Ku , Jeong-Ho Lim , Jihyun Lee
안동희, 박은영, 김서영, 구경형, 임정호, 이지현
Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907
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Cited by Crossref 2 , Scopus 2
Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi , Jeong-Seok Cho , Kee Jai Park , Sang Seop Kim , Jeong-Ho Lim
최지영, 조정석, 박기재, 김상섭, 임정호
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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Cited by Crossref 4 , Scopus 4
Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향
Kyo-Yeon Lee , Chae Yeon Han , Min Jeong Pyo , Sung-Gil Choi
이교연, 한채연, 표민정, 최성길
Korean J. Food Preserv. 2022;29(6):932-942.
https://doi.org/10.11002/kjfp.2022.29.6.932
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Cited by Crossref 5 , Scopus 4
A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
돈육, 우육 및 사슴육으로 제조한 햄버거 스테이크의 이화학적 특성 비교
Nan-Hee Lee , Ung-Kyu Choi
이난희, 최웅규
Korean J. Food Preserv. 2022;29(6):943-952.
https://doi.org/10.11002/kjfp.2022.29.6.943
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Cited by Crossref 1 , Scopus 1
Phenylpropanoid content of different varieties of buckwheat leaves and their hot water extracts
다양한 품종의 메밀 잎 및 그 열수추출물의 phenylpropanoid 함량
Jeong Jae Lee
이정재
Korean J. Food Preserv. 2022;29(6):953-964.
https://doi.org/10.11002/kjfp.2022.29.6.953
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Cited by Scopus 1
Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi , Ji-Hye Chu , Hae-Yeon Choi , Hee-Kyung Jeon , Jong-Dae Park , Jung-Min Sung
최진희, 추지혜, 최해연, 전희경, 박종대, 성정민
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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Cited by Crossref 1
Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee , Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Cited by Crossref 4 , Scopus 4
Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성
Eun-Sun Hwang , EunMyeong Shon
황은선, 손은명
Korean J. Food Preserv. 2022;29(6):989-999.
https://doi.org/10.11002/kjfp.2022.29.6.989
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Mesembryanthemum crystallinum extract ameliorates TNF-α-induced inflammation and insulin resistance in 3T3-L1 adipocytes
아이스플랜트 추출물의 3T3-L1 지방세포 내 TNF-α 유도 염증 및 인슐린 저항성 개선 효과
Se-Eun Park , Hyo-Jeong Lee , In-Seon Jeong , Seung Kim
박세은, 이효정, 정인선, 김승
Korean J. Food Preserv. 2022;29(6):1000-1011.
https://doi.org/10.11002/kjfp.2022.29.6.1000
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Cited by Scopus 2

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August, 2026
Vol. 33, No. 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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