List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 4, 2017

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ARTICLE

Changes in pasting properties and free fatty acids of different brown rice cultivar during storage
Induck Choi , Jieun Kwak , Mi-Ra Yoon , Areum Chun , Dong-Soo Choi
Korean J Food Preserv 2017;24(4):491-496.
https://doi.org/10.11002/kjfp.2017.24.4.491
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Cited by Scopus 2
Characteristics in the components of the paprika by drying methods
Hyun-Suk Lee , Ju-Yeon Hong , Young-Jun Choi , Yang Suk Lee , Su-Jeong Seo , Seung-Ryeul Shin
Korean J Food Preserv 2017;24(4):497-504.
https://doi.org/10.11002/kjfp.2017.24.4.497
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Cited by Crossref 1 , Scopus 5
Kinetics of water vapor adsorption by vacuum-dried jujube powder
Jun Ho Lee , Li Zuo
Korean J Food Preserv 2017;24(4):505-509.
https://doi.org/10.11002/kjfp.2017.24.4.505
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Determination of fusel oil content in various types of liquor distributed in Korea
Soo-Baek Lee , Jung-Ah Shin , Ki-Teak Lee
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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Cited by Crossref 3 , Scopus 3
Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Bo Ram Park , Ji Eun Choi , Jun Ho Lee
Korean J Food Preserv 2017;24(4):517-523.
https://doi.org/10.11002/kjfp.2017.24.4.517
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Cited by Crossref 4 , Scopus 4
Ricinus communis extract inhibits the adipocyte differentiation through activating the Wnt/β-catenin signaling pathway
Bora Kim , Hyun-Soo Kim
Korean J Food Preserv 2017;24(4):524-528.
https://doi.org/10.11002/kjfp.2017.24.4.524
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Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract
A-Young Lee , Jeung-Hee Lee
Korean J Food Preserv 2017;24(4):529-535.
https://doi.org/10.11002/kjfp.2017.24.4.529
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Cited by Crossref 1 , Scopus 3
Inhibitory effects of curcumin on high glucose-induced damages: Implications for alleviating diabetic complications
Kyeong Yee Kim , Choon Young Kim
Korean J Food Preserv 2017;24(4):536-541.
https://doi.org/10.11002/kjfp.2017.24.4.536
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Cited by Crossref 1
Isolation of antioxidant peptide from sandfish (Arctoscopus japonicus) roe hydrolysate
Hye Lim Jang , Seung Ryeul Shin , Kyung Young Yoon
Korean J Food Preserv 2017;24(4):542-549.
https://doi.org/10.11002/kjfp.2017.24.4.542
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Cited by Crossref 5 , Scopus 6
Enzyme hydrolysate of silk protein suppresses tert-butyl hydroperoxide-induced hepatotoxicity by enhancing antioxidant activity in rats
Hyung Joo Suh , Bobin Kang , Chae-Young Kim , Hyeon-Son Choi
Korean J Food Preserv 2017;24(4):550-558.
https://doi.org/10.11002/kjfp.2017.24.4.550
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Cited by Crossref 1 , Scopus 1

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June, 2026
Vol. 33, No. 3

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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