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1297 Articles are founded.

Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
Jong-Kug Lee , Ye-Eun Park , Seo-Eun Park , Hui Jin Lee , Jiyeon Chun
이종국, 박예은, 박서은, 이희진, 천지연
Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151
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Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts
용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상
Ji Su Mun , Eun Mi Lee , Chang Won Kang , Hyun Jun Choi , Seong Hee Kang
문지수, 이은미, 강창원, 최현준, 강성희
Food Sci. Preserv. 2026;33(1):140-150.
https://doi.org/10.11002/fsp.2026.33.1.140
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Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment
제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과
Jung-Wook Kang
강정욱
Food Sci. Preserv. 2026;33(1):131-139.
https://doi.org/10.11002/fsp.2026.33.1.131
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Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향
Jeong-Ha Lee , Jun-Tae Kim , Gwangsu Ha , RanHee Lee , Ji Won Seo , Sung-Ho Cho , Se-Jin Oh , Tae-Hui Yang , Do-Youn Jeong , Hee-Jong Yang
이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종
Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119
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Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape
시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교
Nam Hyun Lee , Bok-Mi Jung , Young-Min Kim
이남현, 정복미, 김영민
Food Sci. Preserv. 2026;33(1):104-118.
https://doi.org/10.11002/fsp.2026.33.1.104
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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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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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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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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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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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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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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 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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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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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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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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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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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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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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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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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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