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Author: Geun-Seoup Song

6 Articles are founded.

Changes in antioxidant activity and marker compounds in ethanolic extracts of butterbur (Petasites japonicus) depending on harvest time
수확시기별 머위 에탄올 추출물의 항산화 활성 및 지표 성분의 변화
So-Won Jang , Byung-Min Oh , Da Yeon Song , Mi Yeung Kim , Chan Gyu Park , Yong Kap Hur , Geun-Seoup Song
장소원, 오병민, 송다연, 김미영, 박찬규, 허용갑, 송근섭
Food Sci. Preserv. 2025;32(4):702-708.
https://doi.org/10.11002/fsp.2025.32.4.702
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Effects of ethanol extraction and acetic acid fermentation on the functional properties of roasted coffee beans
에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향
Seo-Yeon You , Hyeon Hwa Oh , Hyun-Il Jun , So-Won Jang , Geun-Seoup Song
유서연, 오현화, 전현일, 장소원, 송근섭
Food Sci. Preserv. 2025;32(4):684-693.
https://doi.org/10.11002/fsp.2025.32.4.684
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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
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Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
Eun Ah Sim , Hyeon Hwa Oh , Do Youn Jeong , Geun-Seoup Song , Young-Soo Kim
심은아, 오현화, 정도연, 송근섭, 김영수
Korean J. Food Preserv. 2021;28(3):416-425.
https://doi.org/10.11002/kjfp.2021.28.3.416
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Bread-making properties of rice bread added with naked oat flours
쌀귀리를 첨가한 쌀식빵의 제빵적성
Hyun-Il Jun, Sun-Hee Yoo, Geun-Seoup Song, Young-Soo Kim
전현일, 유선희, 송근섭, 김영수
Korean J Food Preserv 2019;26(1):68-73.
https://doi.org/10.11002/kjfp.2019.26.1.68
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Effect of particle size of naked oat flours on physicochemical and antioxidant property
쌀귀리 가루의 입도별 이화학적 특성 및 항산화 활성
Hyun-Il Jun , Sun-Hee Yoo , Geun-Seoup Song , Young-Soo Kim
전현일, 유선희, 송근섭, 김영수
Korean J Food Preserv 2017;24(7):965-974.
https://doi.org/10.11002/kjfp.2017.24.7.965
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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.

The APCs will be applied as follows:

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