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Author: Mi-Sun Kim

3 Articles are founded.

Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Mi-Sun Kim , Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
김미선, 권예슬, 최현진, 김영회, 최한석
Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623
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Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Mi-Sun Kim , Heui-Dong Park
김미선, 박희동
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성
Mi-Sun Kim , Ye-Seul Lee , Ho-Yong Sohn
김미선, 이예슬, 손호용
Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727
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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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