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Author: Hye-Young Park

6 Articles are founded.

Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea
재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성
Eunyeong Sim , Hye-Sun Choi , Hye-Young Park , Hong-Sik Kim , Areum Chun
심은영, 최혜선, 박혜영, 김홍식, 천아름
Food Sci. Preserv. 2024;31(6):1020-1032.
https://doi.org/10.11002/fsp.2024.31.6.1020
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Quality characteristics of soft morning roll bread with different ratios of high yield tongil-type rice flours
다수성 통일형 쌀가루의 첨가 비율별 모닝빵의 품질특성
Eun-Yeong Sim, Hye-Young Park, Ji Yoon Lee, Jieun Kwak, Jin-Young Lee, Yong-hee Jeon, Choon-Ki Lee, Ha-Cheol Hong, Induck Choi
심은영, 박혜영, 이지윤, 곽지은, 이진영, 전용희, 이춘기, 홍하철, 최인덕
Korean J Food Preserv 2019;26(6):650-658.
https://doi.org/10.11002/kjfp.2019.26.6.650
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Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Seuk Ki Lee , Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
이석기, 박지영, 박혜영, 최혜선, 조동화, 오세관, 김현주
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee , Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
이경하, 이석기, 박혜영, 심은영, 우관식, 오세관, 이병규, 김현주
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
Dong-Sun Shin , Gwi-Jung Han , Se-Gwan Oh , Hye-Young Park
신동선, 한귀정, 오세관, 박혜영
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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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
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
  • Invited English-language review articles: Exempt from all APCs

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.

Thank you for your understanding and cooperation.

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