Advanced Search List


Search Keywords

Category_key: RESEARCH ARTICLE

1312 Articles are founded.

Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성
Ok-MI Kim , SunIl Park , Yongjun Jo , Yongjin Jeong
김옥미, 박선일, 조용준, 정용진
Korean J Food Preserv 2014;21(4):536-543.
https://doi.org/10.11002/kjfp.2014.21.4.536
HTML PDF PubReader
Evaluation of mineral, heavy metal and phthalate contents in mudflat solar salt and foreign salt
국내산 갯벌천일염과 외국산 소금의 미네랄, 중금속 및 phthalate 함량 평가
Hag-Lyeol Kim , In-Seon Lee , In-Cheol Kim
김학렬, 이인선, 김인철
Korean J Food Preserv 2014;21(4):520-528.
https://doi.org/10.11002/kjfp.2014.21.4.520
HTML PDF PubReader
Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
계절별 절임배추의 품질 특성 비교
Kyung Hyung Ku , Eun Jeong Choi , Moon Cheol Jeong
구경형, 최은정, 정문철
Korean J Food Preserv 2014;21(4):512-519.
https://doi.org/10.11002/kjfp.2014.21.4.512
HTML PDF PubReader
Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Se-Jin Jang , Yong-Jun Jo , Ji-Hyung Seo , Ok-Mi Kim , Yong-Jin Jeong
장세진, 조용준, 서지형, 김옥미, 정용진
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
HTML PDF PubReader
Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Jin Hwan Lee , Jin Ho Lee , Keun Taik Lee
이진환, 이진호, 이근택
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
HTML PDF PubReader
Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage
오디 농축액이 약과의 저장 중 지질산패에 미치는 영향
Suk-Kyung Shin , Hyun-Jeong Kim , Mee-Ree Kim
신숙경, 김현정, 김미리
Korean J Food Preserv 2014;21(4):483-490.
https://doi.org/10.11002/kjfp.2014.21.4.483
HTML PDF PubReader
Use of oriental melon peel extracts to maintain the quality of Agaricus bisporus during its storage
참외과피추출물을 적용한 양송이의 저장 중 품질 변화
Hye Jin Park , Gun-Hee Kim
박혜진, 김건희
Korean J Food Preserv 2014;21(4):473-482.
https://doi.org/10.11002/kjfp.2014.21.4.473
HTML PDF PubReader
Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears
‘신고’ 배 수확 전·후 처리가 저장 중 배과피얼룩과 발생 및 과실품질에 미치는 영향
Byung-Woo Moon , Deok-Hoon Yoon , Ki-Woong Nam
문병우, 윤덕훈, 남기웅
Korean J Food Preserv 2014;21(4):468-472.
https://doi.org/10.11002/kjfp.2014.21.4.468
HTML PDF PubReader
Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
Tao Tong , Chengmei Zhang , Du-Ok Ko , Sup-Bo Kim , Kwang-Jin Jung , Seong-Gook Kang
통타오, 장성매, 고두옥, 김보석, 정광진, 강성국
Korean J Food Preserv 2014;21(4):460-467.
https://doi.org/10.11002/kjfp.2014.21.4.460
HTML PDF PubReader
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Kyung Hyung Ku , Kyung-A Lee , Minseon Koo
구경형, 이경아, 구민선
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
HTML PDF PubReader
Characterization of alkaline cellulase from Bacillus subtilis 4-1 isolated from Korean traditional soybean paste
전통 장류에서 분리된 알칼리성 Cellulase 생성 Bacillus subtilis 4-1 균주의 효소학적 특성
Seong Yeol Baek , You Jung Lee , Hye Ju Yun , Hye Young Park , Soo-Hwan Yeo
백성열, 이유정, 윤혜주, 박혜영, 여수환
Korean J Food Preserv 2014;21(3):442-450.
https://doi.org/10.11002/kjfp.2014.21.3.442
HTML PDF PubReader
Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성
Do-Yoon Kim , Dong-Jin Kwon
김도윤, 권동진
Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434
HTML PDF PubReader
Antimicrobial activities of Lindera obtusiloba Blume and Zanthoxylum piperitum DC extracts
생강나무(Lindera obtusiloba Blume)와 초피나무(Zanthoxylum piperitum DC) 추출물의 항균활성
Se-Hun Kim , Jung-Sun Do , Hyun-Jung Chung
김세훈, 도정선, 정현정
Korean J Food Preserv 2014;21(3):427-433.
https://doi.org/10.11002/kjfp.2014.21.3.427
HTML PDF PubReader
Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
O Jun Kwon , Ha Yeong Lee , Tae Hoon Kim , Se Gie Kim
권오준, 이하영, 김태훈, 김세기
Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421
HTML PDF PubReader
Effect of fermented Hovenia dulcis Thunb fruit water extract on biomarker for liver injury and body weight changes in rats given oral administration of ethanol
헛개열매추출액발효물이 흰쥐의 에탄올 경구투여에 의한 간손상 지표와 체중 감량 완화에 미치는 영향
Ji-Young Choi , Jun-Han Kim , Gho Kim , Choon-Kyung Kim , Myung-Sook Choi
최지영, 김준한, 김지호, 김춘경, 최명숙
Korean J Food Preserv 2014;21(3):412-420.
https://doi.org/10.11002/kjfp.2014.21.3.412
HTML PDF PubReader
Antioxidant activity of extracts from soybean and small black bean
대두와 쥐눈이콩 추출물의 항산화 활성에 관한 연구
Ju-Yeon Hong , Seung-Ryeul Shin , Hyun-Joo Kong , Eun-Mi Choi , Sang-Chul Woo , Myoung-Hee Lee , Kyung-Mi Yang
홍주연, 신승렬, 공현주, 최은미, 우상철, 이명희, 양경미
Korean J Food Preserv 2014;21(3):404-411.
https://doi.org/10.11002/kjfp.2014.21.3.404
HTML PDF PubReader
Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Juniperus rigida Sieb extracts
노간주나무(Juniperus rigida Sieb) 추출물의 항산화 활성 및 α-amylase와 α-glucosidase에 대한 저해활성
Jeung-Hoan Kim , Soo-Yeon Lee , Jung-Mi Park , Joo-Hoon Park , O-Jun Kwon , Jin-Young Lee
김정환, 이수연, 박정미, 박주훈, 권오준, 이진영
Korean J Food Preserv 2014;21(3):396-403.
https://doi.org/10.11002/kjfp.2014.21.3.396
HTML PDF PubReader
Nutritional composition and functionality of mixed cereals powder
혼합잡곡분말의 영양성 및 기능성
Ja-Min Kim , Joo-Young Park , Kun-Woo Kim , Kyung-Young Yoon
김자민, 박주영, 김건우, 윤경영
Korean J Food Preserv 2014;21(3):388-395.
https://doi.org/10.11002/kjfp.2014.21.3.388
HTML PDF PubReader
Analysis of radiation induced hydrocarbons by electron-beam irradiation in dried squid (Todarodes pacificus) and octopus (Paroctopus dofleini)
전자선 조사한 건조된 오징어와 문어에서 유도된 지방분해산물의 분석
Young Shin Hong , Keun Young Ryu , Kyong Su Kim
홍영신, 류근영, 김경수
Korean J Food Preserv 2014;21(3):381-387.
https://doi.org/10.11002/kjfp.2014.21.3.381
HTML PDF PubReader
Nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower and its wine
연화 및 연화주의 영양성분 및 항산화활성
Woo-sun Kwak , Sun-Kyu Lee , Ki-Jin Lee , Kye-Hoon Kim , Hey-Ran Kim , Hyo-Ku Lee , Ji-Won Oh , Ok-Hwan Lee
곽우선, 이선규, 이기진, 김계훈, 김혜란, 이효구, 오지원, 이옥환
Korean J Food Preserv 2014;21(3):373-380.
https://doi.org/10.11002/kjfp.2014.21.3.373
HTML PDF PubReader

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


August, 2026
Vol. 33, No. 4

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.