Advanced Search List


Search Keywords

Author: Ji-Young Kim

7 Articles are founded.

Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Il-Ho Kim , Ji-Young Kim , Hyun-Jin Nam , Ki-U Lee , Doo-Hyun Cho , Yong-Jae Lee
김일호, 김지영, 남현진, 이기우, 조두현, 이용재
Korean J Food Preserv 2017;24(6):727-733.
https://doi.org/10.11002/kjfp.2017.24.6.727
HTML PDF PubReader
Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Ki-Hyun Kwon , Jung-Min Sung , Ji-Young Kim , Byeong-Sam Kim , So-Hee Kim
권기현, 성정민, 김지영, 김병삼, 김소희
Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52
HTML PDF PubReader
Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Jung-Min Sung , So-Hee Kim , Byeong-Sam Kim , Jong-Hoon Kim , Ji-Young Kim , Ki-Hyun Kwon
성정민, 김소희, 김병삼, 김종훈, 김지영, 권기현
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
HTML PDF PubReader
Quality characteristics of fresh beef during storage using cold chain containers
저온 유통 용기에 따른 소고기의 저장 중 품질평가
Ki-Hyun Kwon , Jong-Hoon Kim , Byeong-Sam Kim , Hwan-Soo Cha , Ji-Young Kim , So-Hee Kim
권기현, 김종훈, 김병삼, 차환수, 김지영, 김소희
Korean J Food Preserv 2015;22(6):788-795.
https://doi.org/10.11002/kjfp.2015.22.6.788
HTML PDF PubReader
Quality characteristics of dumpling shell added with dropwort powder
미나리 분말을 첨가한 만두피의 품질특성
Geum-Soon Park , Ji-Young Kim
박금순, 김지영
Korean J Food Preserv 2015;22(2):197-203.
https://doi.org/10.11002/kjfp.2015.22.2.197
HTML PDF PubReader
Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Ji-Young Kim , Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
김지영, 류팡팡, 임양이, 박건영
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
HTML PDF PubReader
Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정
Hye-Ok Lee , Ji-Young Kim , Byeong-Sam Kim
이혜옥, 김지영, 김병삼
Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609
HTML PDF PubReader

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


August, 2026
Vol. 33, No. 4

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

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.

Food Science and Preservation (FSP)


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.