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1312 Articles are founded.

Biochemical changes in non-thermally processed red snow crab meat during refrigerated storage
Ga-Yang Lee , Min-Jeong Jung , Jong-Woong Nam , Byoung-Mok Kim , Joon-Young Jun
Food Sci. Preserv. 2025;32(6):1008-1018.
https://doi.org/10.11002/fsp.2025.32.6.1008
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Effects of fermented materials with kimchi-derived lactic acid bacteria and plant extracts on digestive enzyme and antioxidant activities
김치 유래 유산균과 식물 추출물을 활용한 발효물이 소화효소 및 항산화 활성에 미치는 영향
Sang-Hyun Kim , SooJung Lee , Sanghyun Lee , Mi Ja Chung
김상현, 이수정, 이상현, 정미자
Food Sci. Preserv. 2025;32(5):952-963.
https://doi.org/10.11002/fsp.2025.32.5.952
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Evaluation of physiological activities of extracts from different parts of Akebia quinata
으름(Akebia quinata) 부위별 추출물의 생리활성 평가
Ji Hyun Lim , Min Woo Kim , Ju Yeon Hong
임지현, 김민우, 홍주연
Food Sci. Preserv. 2025;32(5):941-951.
https://doi.org/10.11002/fsp.2025.32.5.941
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Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교
Si-Hun Song , Hyung Gyun Kim , Jae-Hak Moon , Jeong-Yong Cho
송시훈, 김형균, 문제학, 조정용
Food Sci. Preserv. 2025;32(5):928-940.
https://doi.org/10.11002/fsp.2025.32.5.928
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Effect of xanthan gum addition on the quality characteristics of aquafaba-based meringue cookies
아쿠아파바 기반 머랭 쿠키의 품질에 대한 잔탄검 첨가의 효과
Sunmi Moon , Yangji Kim , Seok Joong Kim
문선미, 김양지, 김석중
Food Sci. Preserv. 2025;32(5):915-927.
https://doi.org/10.11002/fsp.2025.32.5.915
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Monitoring the ethanol extraction characteristics of Taegeuk ginseng functional components
태극삼 기능 성분의 에탄올 추출 특성 모니터링
Gee Dong Lee
이기동
Food Sci. Preserv. 2025;32(5):907-914.
https://doi.org/10.11002/fsp.2025.32.5.907
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Comparison of physicochemical properties of radish powder by different drying methods using radish by-products
무 부산물을 활용한 건조방법별 무 분말의 이화학적 특성 비교
Eun Hwang Lee , Seong Hun Oh , Un Ha Mun , Seung Hyun Bae , Change Gyu Go , Gye Hwa Shin
이은황, 오성훈, 문운하, 배승현, 고창규, 신계화
Food Sci. Preserv. 2025;32(5):896-906.
https://doi.org/10.11002/fsp.2025.32.5.896
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Comparison of cellulose nano-fibrils (CNF)-based heat-treated (HT) and non-heat-treated (NHT) colorimetric indicator film sensors for monitoring pH and ammonia changes during pork storage
Cellulose nano-fibrils(CNF) 기반의 열처리(HT)와 비열 처리(NHT)된 pH 및 암모니아 비색 지시계 필름 센서의 돈육 저장에 따른 식품 변질 탐색 능력 평가
Hye-Jin Park , Byung-Dae Park , Young-Je Cho
박혜진, 박병대, 조영제
Food Sci. Preserv. 2025;32(5):884-895.
https://doi.org/10.11002/fsp.2025.32.5.884
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Development and application of poly(butylene adipate-coterephthalate) composite film with copper oxide nanoparticles for prevention of greening in potatoes
감자의 녹변 방지를 위한 산화구리 나노입자를 첨가한 poly(butylene adipate-coterephthalate) 복합 필름의 개발 및 적용
Chanhyeong Kim , Jae-Young Her
김찬형, 허재영
Food Sci. Preserv. 2025;32(5):870-883.
https://doi.org/10.11002/fsp.2025.32.5.870
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Antioxidant and anti-wrinkle effects of marigold extract fermented with lactic acid bacteria
Mi Hye Park , Meera Kim
Food Sci. Preserv. 2025;32(5):861-869.
https://doi.org/10.11002/fsp.2025.32.5.861
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Functional properties of Lonicera insularis leaf as a beauty food
Junhyo Cho
Food Sci. Preserv. 2025;32(5):852-860.
https://doi.org/10.11002/fsp.2025.32.5.852
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Policosanol (Reduchole22®) attenuates hypercholesterolemia via modulation of cholesterol biosynthesis and lipid metabolism in a high-fat diet-induced mouse model
Seul A Seo , Soo-Hyeon Heo , Kallu Golla Dinesh Yadav , Sang Hyun Park , Hyun-Dong Cho , Seong-Min Hong
Food Sci. Preserv. 2025;32(5):836-851.
https://doi.org/10.11002/fsp.2025.32.5.836
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Quality characteristics and antioxidant properties of cookies fortified with brewer’s spent grain powder
Jisung Cheung , Eun-Sun Hwang
Food Sci. Preserv. 2025;32(5):823-835.
https://doi.org/10.11002/fsp.2025.32.5.823
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Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis
Tunji Victor Odunlade , Kehinde Adekunbi Taiwo , Saka Olasunkanmi Gbadamosi , Adewumi Ronke Odunlade , Durodoluwa Joseph Oyedele , Odunayo Clement Adebooye
Food Sci. Preserv. 2025;32(5):812-822.
https://doi.org/10.11002/fsp.2025.32.5.812
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Effects of thermal and temporal conditions on the quality attributes of palm sugar milk coffee
Syahril Makosim , Abu Amar , Shinta Leonita , Rizal Ainur Ichsan
Food Sci. Preserv. 2025;32(5):804-811.
https://doi.org/10.11002/fsp.2025.32.5.804
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Extending the shelf life of oyster mushrooms using a low-cost designed, calibrated, and tested fuzzy logic-based UV-C disinfection system
Aulia Muhammad Taufiq Nasution , Mochamad Helmi Zukhruf , Firdha Chaylia Ayu Rachmandika , Christian Vieri Halim , Riski Mulyaning Utami , Muhammad Thomi Bastiyan
Food Sci. Preserv. 2025;32(5):790-803.
https://doi.org/10.11002/fsp.2025.32.5.790
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Comparative analysis of storage quality and metabolite profiles in onion bulbs according to cultivar and cultivation region
Dong-Shin Kim , Jeong Gu Lee , Do-Gyun Park , Jinhee Lee , Yeo Eun Yun , Yeon Jin Jang , Sooyeon Lim , Jae-Han Cho , Jinsu Lee , JiWon Han
Food Sci. Preserv. 2025;32(5):776-789.
https://doi.org/10.11002/fsp.2025.32.5.776
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Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam
Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong
Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/fsp.2025.32.5.768
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The inhibitory activity against oxidation, inflammation, wrinkle, and melanin production by phenolic extracts from Trigonotis radicans var. sericea
참꽃마리(Trigonotis radicans var. sericea) 전초 유래 페놀성 추출물의 항산화, 항염증, 피부주름 생성 억제 및 미백 효과
Huiin Kim , Hee-Yeon Kim , Yu-Gyeung Kim , Dahyun Kim , Chae-Won Han , Hye-Jin Park , Young-Je Cho
김희인, 김희연, 김유경, 김다현, 한채원, 박혜진, 조영제
Food Sci. Preserv. 2025;32(4):745-753.
https://doi.org/10.11002/fsp.2025.32.4.745
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Changes in quality characteristics of shiitake mushrooms treated with UV-C and the inhibitory effect of their ethanol extract on lung cancer cell proliferation
표고버섯의 UV-C 처리에 따른 품질 특성 변화 및 에탄올 추출물의 폐암세포 증식 억제 효과
MiAe Cho , Ji Weon Choi , Chang Moo Lee , Jong Cheol Park
조미애, 최지원, 이창무, 박종철
Food Sci. Preserv. 2025;32(4):733-744.
https://doi.org/10.11002/fsp.2025.32.4.733
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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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.

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