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1297 Articles are founded.

Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향
Hyun Jin Choi , Ye Seul Kwon , Ji Su Lee , Young-Hoi Kim , Yong-Suk Kim , Chang Su Kim , Han-Seok Choi
최현진, 권예슬, 이지수, 김영회, 김용석, 김창수, 최한석
Food Sci. Preserv. 2026;33(2):293-302.
https://doi.org/10.11002/fsp.2026.33.2.293
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Changes in sulfur content and physicochemical properties related to storage and distribution of spent shiitake mushroom substrate by fermentation
발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화
Se-Hui Mun , Myeong-Seon Kim , Hyun-Ah Choi , Ji-Hwan Beak , Ji-Hun Shin
문세희, 김명선, 최현아, 백지환, 신지훈
Food Sci. Preserv. 2026;33(2):283-292.
https://doi.org/10.11002/fsp.2026.33.2.283
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Determination of vitamin B12 in seafood products by reverse-phase HPLC/DAD coupled with immunoaffinity purification
Immunoaffinity 정제 및 RP-HPLC/DAD를 이용한 수산가공품의 비타민 B12 분석
Minyoung Je , Seo-Eun Park , Hui Jin Lee , Jiyeon Chun
제민영, 박서은, 이희진, 천지연
Food Sci. Preserv. 2026;33(2):274-282.
https://doi.org/10.11002/fsp.2026.33.2.274
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Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder
자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성
So-Yeon Lee , Jong-Kug Lee , Yun-Jeong Jo , Chong-Tea Chung , Jun-Soo Lee
이소연, 이종국, 조윤정, 정종태, 이준수
Food Sci. Preserv. 2026;33(2):265-273.
https://doi.org/10.11002/fsp.2026.33.2.265
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Anti-melanogenic effects of Kaempferia parviflora extracts via suppression of the PKA/CREB/MAPK-mediated MITF pathways
Ju Hyun Park , Jung-Wook Kang
Food Sci. Preserv. 2026;33(2):255-264.
https://doi.org/10.11002/fsp.2026.33.2.255
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Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development
Rich Son , So-Young Kim , Soon-Il Yun , Chan-Woo Kim
Food Sci. Preserv. 2026;33(2):245-254.
https://doi.org/10.11002/fsp.2026.33.2.245
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Impact of microbial consortia and incubation period on the physicochemical quality of rice bran oil: Evaluating mold, lactic acid bacteria, and yeast
Nur Faidah Munir , Sitti Nurmiah , Muhammad Kadir , Zaimar
Food Sci. Preserv. 2026;33(2):234-244.
https://doi.org/10.11002/fsp.2026.33.2.234
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Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation
Tiwalade Tiwaloluwa Ashaye , Omotade Richard Ogunremi , Abiodun Sanni
Food Sci. Preserv. 2026;33(2):222-233.
https://doi.org/10.11002/fsp.2026.33.2.222
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Elemental profiling as a tool for geographical origin classification of Vietnamese wines
Hai Ngoc Khuat, Thao Thi Phuong Mai, Van Thi Nguyen, Anh Thi Quynh Nguyen, Thao Thi Huong Hoang
Food Sci. Preserv. 2026;33(2):214-221.
https://doi.org/10.11002/fsp.2026.33.2.214
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Evaluation of the characteristic properties of silver nanoparticles synthesized from orange (Citrus sinensis) peel essential oil
Lam Bach Bao Phuong, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(2):202-213.
https://doi.org/10.11002/fsp.2026.33.2.202
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Antioxidant activity and anti-wrinkle potential of Hemerocallis fulva young leaf extract
Mi Hye Park , Meera Kim
Food Sci. Preserv. 2026;33(2):193-201.
https://doi.org/10.11002/fsp.2026.33.2.193
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Quality characteristics, bioactive compounds, and antioxidant activities of Citrus unshiu pulp and peel
Eun-Sun Hwang , Helim Son , Jisung Cheung
Food Sci. Preserv. 2026;33(2):183-192.
https://doi.org/10.11002/fsp.2026.33.2.183
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Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
Sun Min Hwang , Jong Hun Lee , Ki-Teak Lee
황선민, 이종헌, 이기택
Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94
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Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가
Eun-Ha Park , Alexander Myung Jun Min , Hee-Yeon Jin
박은하, 민알렉산더명준, 진희연
Food Sci. Preserv. 2026;33(1):83-93.
https://doi.org/10.11002/fsp.2026.33.1.83
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Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins
Hyeyoung Kim
Food Sci. Preserv. 2026;33(1):71-82.
https://doi.org/10.11002/fsp.2026.33.1.71
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Antioxidant activities and immune-enhancement properties of Zophobas morio water extract
Ju-Hwi Park , Ha-Seong Cho , Hyun-Mo Jung , Myung-Hee Lee , Ju-Ock Nam , Won-Young Lee
Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58
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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
Pham My Hao, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50
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Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks
Keziah Amor Salcedo-Catulong , Chrisalene Jade L. Gallardo , Kris Samantha B. Roche , Dhina Rose S. Molina , Marie Angelique M. Ruperto Akinboye , Gichelle Ann L. Silayon , Avee Joy B. Dayaganon , Rvin John T. Servillon , Aprilyn F. Francisco-Breva , Jennifer Ashley H. Reyes , Peter Francis K. Dolores , Alfredo A. Hinay
Food Sci. Preserv. 2026;33(1):41-49.
https://doi.org/10.11002/fsp.2026.33.1.41
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Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil
Isaac Olatunde Olaoye
Food Sci. Preserv. 2026;33(1):31-40.
https://doi.org/10.11002/fsp.2026.33.1.31
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Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성
Changhoon Lee , Wool Lim Park , Kwon-Il Seo
이창훈, 박울림, 서권일
Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163
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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
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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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