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Author: Kyung-Mi Yang

4 Articles are founded.

Effects of Cynanchi Wilfordii Radix and Polygoni Multiflori Radix liquors on lipid peroxidation and antioxidant activity in rat serum amd brain tissue
백·적하수오 담금주를 섭취한 흰쥐의 혈청과 뇌 조직의 과산화지질 수준 및 항산화 효소 활성 상태
Hyeun-Ju Kong, Kyung-Mi Yang
공현주, 양경미
Korean J Food Preserv 2019;26(3):350-359.
https://doi.org/10.11002/kjfp.2019.26.3.350
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Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin
청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향
Heyun-Sook Park , Hyun-Joo Kong , Eon-Hee Lee , Eun-Mi Choi , Joung-Hyeon Jang , Myoung-Hee Lee , Ju-Yeon Hong , Su-Jung Hwang , Hyeon-A Jung , Kyung-Mi Yang
박현숙, 공현주, 이언희, 최은미, 장정현, 이명희, 홍주연, 황수정, 정현아, 양경미
Korean J Food Preserv 2015;22(2):281-289.
https://doi.org/10.11002/kjfp.2015.22.2.281
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Antioxidant activity of extracts from soybean and small black bean
대두와 쥐눈이콩 추출물의 항산화 활성에 관한 연구
Ju-Yeon Hong , Seung-Ryeul Shin , Hyun-Joo Kong , Eun-Mi Choi , Sang-Chul Woo , Myoung-Hee Lee , Kyung-Mi Yang
홍주연, 신승렬, 공현주, 최은미, 우상철, 이명희, 양경미
Korean J Food Preserv 2014;21(3):404-411.
https://doi.org/10.11002/kjfp.2014.21.3.404
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Quality characteristics of brown rice boiled with medicinal herbs extract for diabetes prevention
당뇨병 예방을 위하여 한약재 추출액으로 제조한 현미밥의 품질특성
Kyung-Mi Yang , Jung-Ran Park , Su-Jung Hwang
양경미, 박정란, 황수정
Korean J Food Preserv 2014;21(1):55-61.
https://doi.org/10.11002/kjfp.2014.21.1.55
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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:

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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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