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Author: Gye Hwa Shin

5 Articles are founded.

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 physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different homogenization and drying methods
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
Seo A Jung , Ji-young Yoon , Jun Tae Kim , Gye Hwa Shin
정서아, 윤지영, 김준태, 신계화
Korean J. Food Preserv. 2022;29(1):59-69.
https://doi.org/10.11002/kjfp.2022.29.1.59
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Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성
Seo A Jung , Su Jung Hong , Jun Tae Kim , Su-Hyeon Kim , Mi-Kyung Park , Dong Hee Lee , Gye Hwa Shin
정서아, 홍수정, 김준태, 김수현, 박미경, 이동희, 신계화
Korean J. Food Preserv. 2020;27(2):224-231.
https://doi.org/10.11002/kjfp.2020.27.2.224
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Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Eun Ji Kim , Gye Hwa Shin
김은지, 신계화
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
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Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Gwang Hwan Ahn, Seong-Jin Choi, Gye Hwa Shin, Jun Tae Kim
Korean J Food Preserv 2018;25(4):411-416.
https://doi.org/10.11002/kjfp.2018.25.4.411
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August, 2026
Vol. 33, No. 4

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
  • English-language manuscripts: KRW 300,000 per manuscript
  • Manuscripts submitted by authors outside Korea: USD 300 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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Food Science and Preservation (FSP)


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