List of Articles

Food Science and Preservation. Vol. 31, No. 1, 2024

Previous issue Next issue

Research Article

Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract
Olarewaju M Oluba , Samuel I Ojeaburu , Opeyemi A Bayo-Olorunmeke , Georgina Erifeta , Sunday J Josiah
Food Sci. Preserv. 2024;31(1):1-14.
https://doi.org/10.11002/fsp.2024.31.1.1
HTML PDF PubReader
Cited by Crossref 2 , Scopus 3
The effect of storage temperature on antioxidant capacity and storability of paprika
Me-Hea Park , Hyang Lan Eum , Pue Hee Park , Dong Ryeol Baek , Siva Kumar Malka
Food Sci. Preserv. 2024;31(1):15-23.
https://doi.org/10.11002/fsp.2024.31.1.15
HTML PDF PubReader
Cited by Crossref 3 , Scopus 3
Hygienic effect of modified atmosphere film packaging on ginseng sprout for microbial safety
Jangnam Choi , Sosoo Kim , Jiseon Baek , Mijeong Lee , Jihyun Lee , Jayeong Jang , Theresa Lee
Food Sci. Preserv. 2024;31(1):24-32.
https://doi.org/10.11002/fsp.2024.31.1.24
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1
Effects of cold and room temperature storage on the sprouting and marketability of early-grown spring potatoes
Heon-Seop Won , Kyusuk Han , Young Hun Lee
Food Sci. Preserv. 2024;31(1):33-45.
https://doi.org/10.11002/fsp.2024.31.1.33
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1
Effects of storage temperature on quality characteristics of texturized vegetable protein
Seul Lee , Sun Young Jung , Mi Sook Seo , Chan Soon Park
Food Sci. Preserv. 2024;31(1):46-63.
https://doi.org/10.11002/fsp.2024.31.1.46
HTML PDF PubReader
Cited by Crossref 2
Quality characteristics of plant-based whipped cream with ultrasonicated pea protein
Insun Kim , Kwang-Deog Moon
Food Sci. Preserv. 2024;31(1):64-79.
https://doi.org/10.11002/fsp.2024.31.1.64
HTML PDF PubReader
Cited by Crossref 4 , Scopus 4
Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder
Ji Hye Kim , Jiyoon Kim , Jung Soo Kim , Insun Kim , Inju Nam , Jeong-Ho Lim , Deokyeong Choe , Kwang-Deog Moon
Food Sci. Preserv. 2024;31(1):80-98.
https://doi.org/10.11002/fsp.2024.31.1.80
HTML PDF PubReader
Cited by Crossref 5 , Scopus 7
Neuroprotective effect of Aster yomena ethanolic extract in HT-22 and SK-N-MC cells based on antioxidant activity
In Young Kim , Jong Min Kim , Hyo Lim Lee , Min Ji Go , Han Su Lee , Ju Hui Kim , Hyun Ji Eo , Chul-Woo Kim , Ho Jin Heo
Food Sci. Preserv. 2024;31(1):99-111.
https://doi.org/10.11002/fsp.2024.31.1.99
HTML PDF PubReader
Cited by Crossref 4 , Scopus 4
Correlation between phytochemical contents in peel and flesh of cold-stored Fuji apple
저온 저장 후지 사과의 과피와 과육 중 파이토케미컬 함량의 상관관계
Jang-Soo Kim , Sang-Jae Kang
김장수, 강상재
Food Sci. Preserv. 2024;31(1):112-125.
https://doi.org/10.11002/fsp.2024.31.1.112
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1
Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films
산화아연 나노입자 유형이 카라기난 기반 복합 필름의 구조, 기계적 및 항균 특성에 미치는 영향
Ga Young Shin , Hyo-Lyn Kim , So-Yoon Park , Mi So Park , Chanhyeong Kim , Jae-Young Her
신가영, 김효린, 박소윤, 박미소, 김찬형, 허재영
Food Sci. Preserv. 2024;31(1):126-137.
https://doi.org/10.11002/fsp.2024.31.1.126
HTML PDF PubReader
Cited by Crossref 4 , Scopus 5
Production of Dendropanax morbiferus extract containing multi-functional ingredients by serial fermentation using Bacillus subtilis HA and Lactobacillus plantarum KS2020
고초균-젖산균의 순차적 복합 발효를 통한 복합 기능성 물질 함유 황칠나무 추출물의 생산
Su-Jin Son , Hye-Mi Kang , Yun-Ho Park , Mi-Hyang Hwangbo , Sam-Pin Lee
손수진, 강혜미, 박윤호, 황보미향, 이삼빈
Food Sci. Preserv. 2024;31(1):138-148.
https://doi.org/10.11002/fsp.2024.31.1.138
HTML PDF PubReader
Cited by Crossref 2 , Scopus 2
The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
Seung-Min Baek , Hyun Ji Lee , Legesse Shiferaw Chewaka , Chan Soon Park , Bo-Ram Park
백승민, 이현지, 레게세, 박찬순, 박보람
Food Sci. Preserv. 2024;31(1):149-160.
https://doi.org/10.11002/fsp.2024.31.1.149
HTML PDF PubReader
Cited by Crossref 1
Anti-obesity effects of lactic acid bacteria ferments cultured in industrial medium with ethanol extract of ramie leaf (Boehmeria nivea L.)
모싯잎 에탄올 추출물을 첨가한 산업용 배지에서 배양한 유산균 발효물의 항비만 효과
Byung-Min Oh , Hyeon Hwa Oh , Geun-Seoup Song
손수진, 강혜미, 박윤호
Food Sci. Preserv. 2024;31(1):161-172.
https://doi.org/10.11002/fsp.2024.31.1.161
HTML PDF PubReader
Cited by Crossref 3 , Scopus 3
Effects on antioxidant, whitening, and anti-wrinkle improvement of ethanol extracts from fermented Trigonotis radicans var. sericea by Lactobacillus brevis
Lactobacillus brevis 발효가 참꽃마리(Trigonotis radicans var. sericeas) 에탄올 추출물의 항산화, 미백 및 주름 개선 활성에 미치는 영향
Da-Eun Jeong , Ji-Hye Kim , Byung-Oh Kim , Young-Je Cho
정다은, 김지혜, 김병오, 조영제
Food Sci. Preserv. 2024;31(1):173-182.
https://doi.org/10.11002/fsp.2024.31.1.173
HTML PDF PubReader
Cited by Crossref 3 , Scopus 2
The protective effect of Eucommia ulmoides leaves on high glucose-induced oxidative stress in HT-29 intestinal epithelial cells
고당으로 유도된 산화적 스트레스에 대한 두충 잎 추출물의 장 상피 세포 보호 효과
Han Su Lee , Jong Min Kim , Hyo Lim Lee , Min Ji Go , Ju Hui Kim , Hyun Ji Eo , Chul-Woo Kim , Ho Jin Heo
이한수, 김종민, 이효림, 고민지, 김주희, 어현지, 김철우, 허호진
Food Sci. Preserv. 2024;31(1):183-196.
https://doi.org/10.11002/fsp.2024.31.1.183
HTML PDF PubReader
Cited by Crossref 2 , Scopus 3

Retraction

Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

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)


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.