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Author: Hyo Jin Kim

5 Articles are founded.

Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
Hyo Jin Kim , Kyung Min Park , Mooncheol Jeong , Kee Jai Park , Minseon Koo
김효진, 박경민, 정문철, 박기재, 구민선
Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170
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Effect of temperature treatment on postharvest quality of the cherry tomato (Lycopersicon esculentum var. cerasiforme)
수확 후 온도 처리에 따른 방울토마토의 저장 중 품질 변화
Kyung Min Park, Hyo Jin Kim, Sang Seoup Kim, Sang Bong Lee, Mooncheol Jeong, Kee Jai Park, Minseon Koo
박경민, 김효진, 김상섭, 이상봉, 정문철, 박기재, 구민선
Korean J Food Preserv 2019;26(6):595-605.
https://doi.org/10.11002/kjfp.2019.26.6.595
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Anti-inflammation effect of hardy kiwifruit (Actinidia arguta) extract in lipopolysaccharide-stimulated macrophages by suppressing NF-kappaB pathway
NF-kappaB 경로의 억제에 의한 lipopolysaccharide로 활성화된 대식세포의 토종다래(Actinidia arguta) 추출물의 항염증 효과
Dong In Kim, Hyun Jung Kim, Ji Hye Lee, So Jung Han, Ha Eun Kim, Kang Soo Park, Hyo Jin Kim, Jeong Hee Nam, Gyeong Yup Chi, Bong Jeun An
김동인, 김현정, 이지혜, 한소정, 김하은, 박강수, 김효진, 남정희, 지경엽, 안봉전
Korean J Food Preserv 2018;25(5):564-573.
https://doi.org/10.11002/kjfp.2018.25.5.564
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Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments
열처리 방법에 따른 가공 인삼 열수추출물의 이화학적 품질 특성
YoonHan Kang , 우뤠이 저 , Hyo Jin Kim , Ji Eun Kim , Il Shik Shin
강윤한, ZhouRui, 김효진, 김지은, 신일식
Korean J Food Preserv 2018;25(1):155-163.
https://doi.org/10.11002/kjfp.2018.25.1.155
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Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구
Tae Gyu Yi , Yeri Park , Hyo Jin Kim , Sae Jin Hong , Yoon-Han Kang , Nam Il Park
이태규, 박예리, 김효진, 홍세진, 강윤한, 박남일
Korean J Food Preserv 2017;24(5):585-592.
https://doi.org/10.11002/kjfp.2017.24.5.585
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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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