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Author: Jun Ho Lee

10 Articles are founded.

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Hye Ju Jeon , Jun Ho Lee
Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480
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Quality and antioxidant properties of wheat cookies supplemented with pak choi powder
Jun Ho Lee
Korean J. Food Preserv. 2020;27(4):487-494.
https://doi.org/10.11002/kjfp.2020.27.4.487
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Quality and antioxidant properties of jelly supplemented with apricot juice concentrate
Jun Ho Lee, So Yeon Kim
Korean J Food Preserv 2019;26(4):425-430.
https://doi.org/10.11002/kjfp.2019.26.4.425
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Moisture sorption isotherms of fresh and blanched yacon tuber flours
생 및 데친 야콘 분말의 등온흡습 모델링
Ji Eun Choi, Jun Ho Lee
최지은, 이준호
Korean J Food Preserv 2018;25(6):627-633.
https://doi.org/10.11002/kjfp.2018.25.6.627
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Quality and antioxidant properties of jelly incorporated with corn concentrate
Min Ji Cha, Jun Ho Lee
Korean J Food Preserv 2018;25(4):436-440.
https://doi.org/10.11002/kjfp.2018.25.4.436
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Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder
우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가
Jun Ho Lee
이준호
Korean J Food Preserv 2017;24(8):1053-1059.
https://doi.org/10.11002/kjfp.2017.24.8.1053
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Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Bo Ram Park , Ji Eun Choi , Jun Ho Lee
Korean J Food Preserv 2017;24(4):517-523.
https://doi.org/10.11002/kjfp.2017.24.4.517
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Kinetics of water vapor adsorption by vacuum-dried jujube powder
Jun Ho Lee , Li Zuo
Korean J Food Preserv 2017;24(4):505-509.
https://doi.org/10.11002/kjfp.2017.24.4.505
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Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
Jun Ho Lee , Ji Eun Choi
이준호, 최지은
Korean J Food Preserv 2016;23(2):188-193.
https://doi.org/10.11002/kjfp.2016.23.2.188
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Quality characteristics of cookies added with jujube powder
대추분말을 첨가한 쿠키의 품질 특성
Min Jung Kim , Ji Eun Choi , Jun Ho Lee
김민정, 최지은, 이준호
Korean J Food Preserv 2014;21(1):146-150.
https://doi.org/10.11002/kjfp.2014.21.1.146
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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.

Food Science and Preservation (FSP)


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