Advanced Search List


Search Keywords

Author: Minseon Koo

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
HTML PDF PubReader
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
HTML PDF PubReader
Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo
Korean J Food Preserv 2018;25(4):417-427.
https://doi.org/10.11002/kjfp.2018.25.4.417
HTML PDF PubReader
Antifungal activity of plant extracts against Fusarium oxysporum isolated from spoilage ginger
저장 생강 유래 부패 곰팡이 Fusarium oxysporum에 대한 식물 추출물의 항진균 활성
Kyung Min Park, KyungHyung Ku, Minseon Koo
박경민, 구경형, 구민선
Korean J Food Preserv 2018;25(2):173-180.
https://doi.org/10.11002/kjfp.2018.25.2.173
HTML PDF PubReader
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Kyung Hyung Ku , Kyung-A Lee , Minseon Koo
구경형, 이경아, 구민선
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
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.