List of Articles

Food Science and Preservation. Vol. 32, No. 6, 2025

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Review

Assessment of organic food from the perspective of sustainable diets and its implication for food education
Hee-Jin Kang , Jeong-Weon Kim
Food Sci. Preserv. 2025;32(6):965-977.
https://doi.org/10.11002/fsp.2025.32.6.965
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Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food
Adebayo J. Akinboye , Joon-Goo Lee
Food Sci. Preserv. 2025;32(6):978-995.
https://doi.org/10.11002/fsp.2025.32.6.978
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Cited by Crossref 5 , Scopus 5
Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review
Le Pham Tan Quoc, Tran Thi Mai Anh, Lam Bach Bao Phuong, Pham Thi Quyen, Pham My Hao
Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996
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Research Article

Biochemical changes in non-thermally processed red snow crab meat during refrigerated storage
Ga-Yang Lee , Min-Jeong Jung , Jong-Woong Nam , Byoung-Mok Kim , Joon-Young Jun
Food Sci. Preserv. 2025;32(6):1008-1018.
https://doi.org/10.11002/fsp.2025.32.6.1008
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Pre-hatch thermal manipulation and post-hatch guanidinoacetic acid supplementation enhance meat quality under chronic heat stress in broiler chickens
Gholamreza Zaboli
Food Sci. Preserv. 2025;32(6):1019-1030.
https://doi.org/10.11002/fsp.2025.32.6.1019
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Comparative analysis of physicochemical properties and antioxidant activities of kale (Brassica oleracea var. acephala) under organic and conventional cultivation systems
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2025;32(6):1031-1041.
https://doi.org/10.11002/fsp.2025.32.6.1031
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Characterization and antioxidant activity of protein hydrolysate from milkfish (Chanos chanos)
Islamuddin Jafar , Muhammad Asfar , Meta Mahendradatta
Food Sci. Preserv. 2025;32(6):1042-1053.
https://doi.org/10.11002/fsp.2025.32.6.1042
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Cited by Crossref 1 , Scopus 1
Physicochemical properties and antioxidant activity of curd yogurt fortified with carrot powder
Yongha Park , Eun-Sun Hwang
Food Sci. Preserv. 2025;32(6):1054-1066.
https://doi.org/10.11002/fsp.2025.32.6.1054
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Cited by Crossref 1 , Scopus 1
Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk
Jongbeom Park , Sunghee Kim , Seoyoung Lee , Ryeongeun Kim , Ahhyeon Chun , Jeong Jae Lee , Jong Nam Kim , Soo Rin Kim
Food Sci. Preserv. 2025;32(6):1067-1076.
https://doi.org/10.11002/fsp.2025.32.6.1067
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Cited by Crossref 1 , Scopus 1
Evaluation of the nutritional composition and nutraceuticals of Bambusa beecheyana and Dendrocalamus latiflorus shoots
Waraporn Kusalaruk , Trakul Prommajak
Food Sci. Preserv. 2025;32(6):1077-1090.
https://doi.org/10.11002/fsp.2025.32.6.1077
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Assessment of biological activity and physicochemical composition of essential oils from selected Citrus species in Vietnam
Lam Bach Bao Phuong, Le Pham Tan Quoc
Food Sci. Preserv. 2025;32(6):1091-1100.
https://doi.org/10.11002/fsp.2025.32.6.1091
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Protective effects of Allium ampeloprasum extract against DHT-induced benign prostatic hyperplasia in WPMY-1 cell
Hyo-Jeong Lee , Seung Kim
Food Sci. Preserv. 2025;32(6):1101-1109.
https://doi.org/10.11002/fsp.2025.32.6.1101
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Natural acidifying agents (yuzu juice and organic acids)-assisted alkali extraction process for naked oat (Avena sativa L.) proteins
천연 산성화제(유자와 유기산)를 이용한 쌀귀리 단백질 최적 알칼리 추출 공정
Sun-Kyung Lee , You-Seok Lee , Soo-Hyun Ji , Ah-Young Jeong , Pyo-Hyeon Kim , Sug-Ju Ko
이선경, 이유석, 지수현, 정아영, 김표현, 고숙주
Food Sci. Preserv. 2025;32(6):1110-1120.
https://doi.org/10.11002/fsp.2025.32.6.1110
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Quality characteristics and antioxidant activity of plum vinegar
자두식초의 이화학적 품질 특성과 항산화 활성
Hyo Jung Ann , Yeon Ho Do , Yu Ri Jeong , Ji Hyun Kim , Weon Taek Seo
안효정, 도연호, 정유리, 김지현, 서원택
Food Sci. Preserv. 2025;32(6):1121-1132.
https://doi.org/10.11002/fsp.2025.32.6.1121
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Physicochemical changes of barley flour subjected to different modification treatments
변성처리 방법에 따른 보릿가루의 물리화학적 변화
Eun Bit Ma , Eun Song
마은빛, 송은
Food Sci. Preserv. 2025;32(6):1133-1145.
https://doi.org/10.11002/fsp.2025.32.6.1133
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Cited by Crossref 2 , Scopus 2
Changes in microbial communities and their correlation with physicochemical properties during the fermentation of doenjang
된장의 미생물 군집 및 이화학적 특성의 상관관계 분석
Gwangsu Ha , RanHee Lee , Jeong-Ha Lee , Hee Gun Yang , Bo Ram Jeong , Yeon Ji Han , Do-Youn Jeong , Hee-Jong Yang
하광수, 이란희, 이정하, 양희건, 정보람, 한연지, 정도연, 양희종
Food Sci. Preserv. 2025;32(6):1146-1155.
https://doi.org/10.11002/fsp.2025.32.6.1146
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Cited by Crossref 2 , Scopus 2
Analysis of sugars and mycotoxin contents in commercial fermented vinegars
국내 발효식초류의 당류 및 곰팡이독소 함량 분석
Hyun-Jeong Kim , Ji-Eun Kim , Subi Lee , Bae-Hwan Kim , Sam-Pin Lee
김현정, 김지은, 이수비, 김배환, 이삼빈
Food Sci. Preserv. 2025;32(6):1156-1166.
https://doi.org/10.11002/fsp.2025.32.6.1156
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HPLC analysis of grape berry condensed tannin affecting astringency
포도 떫은맛에 영향을 주는 과립 탄닌 중합체의 HPLC 분석
Byeonghyeon Yun , Jungho Noh , Suhyun Ryu , Dongjun Im , Suin Mo , Ingirl Baek
윤병현, 노정호, 류수현, 임동준, 모수인, 백인걸
Food Sci. Preserv. 2025;32(6):1167-1174.
https://doi.org/10.11002/fsp.2025.32.6.1167
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Analysis of fatty acid content and phospholipid composition in bovine by-products (kidney, heart, and lung)
소 부산물(신장, 심장, 허파)의 지방산 함량과 인지질 조성 분석
Si Yeong Jang , Ki-Teak Lee
장시영, 이기택
Food Sci. Preserv. 2025;32(6):1175-1187.
https://doi.org/10.11002/fsp.2025.32.6.1175
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Cited by Crossref 1 , Scopus 1
Laxative effects of prune-fermented drink on loperamide-induced constipation in Sprague-Dawley rats
푸룬 발효음료가 loperamide로 유도된 변비 쥐 모델에서 변비 개선에 미치는 효과
Wool-Lim Park , Hye-Ji Min , Ji-An Heo , Hwi-Gon Kim , Sang-Hyeon Park , Soon-Jae Kwon , Sang Won Lee , Kwon-Il Seo
박울림, 민혜지, 허지안, 김휘곤, 박상현, 권순재, 이상원, 서권일
Food Sci. Preserv. 2025;32(6):1188-1199.
https://doi.org/10.11002/fsp.2025.32.6.1188
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Skin moisturizing, barrier-enhancing, and regenerative effects of smart farm-cultivated peanut sprout extracts
스마트팜 재배 땅콩새싹 추출물의 피부 보습, 장벽 강화 및 재생 효과
Chan Mi Park , Song Eun Park , Gun Su Cha , Jihyo Kim , Yangkang So
박찬미, 박송은, 차건수, 김지효, 소양강
Food Sci. Preserv. 2025;32(6):1200-1209.
https://doi.org/10.11002/fsp.2025.32.6.1200
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Cited by Crossref 1 , Scopus 1
Korean black ginseng extract protects against UV-induced skin damage through antioxidant activity and inhibition of elastase, tyrosinase, and hyaluronidase
한국 흑삼 추출물의 항산화 활성 및 엘라스타아제, 티로시나아제, 히알루로니다아제 억제를 통한 자외선 유도 피부 손상 보호 효과
Su-Yun Lyu
유수연
Food Sci. Preserv. 2025;32(6):1210-1226.
https://doi.org/10.11002/fsp.2025.32.6.1210
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Protective effects of hot water extract from glasswort (Salicornia herbacea L.) on ethanol-induced hepatic injury in mice
알코올성 간 손상 동물 모델에 대한 함초 열수추출물의 간 보호 효과
Ho Jeong Jeong , Byung Hyuk Yoo , Gi Dong Han
정호정, 유병혁, 한기동
Food Sci. Preserv. 2025;32(6):1227-1233.
https://doi.org/10.11002/fsp.2025.32.6.1227
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Antioxidant and immunomodulatory effects of the white bread supplemented with blueberry and apple peel
블루베리와 사과껍질을 첨가한 식빵의 항산화 및 면역조절 효과
Yeon Ju Kim , SooJung Lee , Mi Ja Chung
김연주, 이수정, 정미자
Food Sci. Preserv. 2025;32(6):1234-1248.
https://doi.org/10.11002/fsp.2025.32.6.1234
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Cited by Crossref 1

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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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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
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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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