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Author: RanHee Lee

2 Articles are founded.

Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향
Jeong-Ha Lee , Jun-Tae Kim , Gwangsu Ha , RanHee Lee , Ji Won Seo , Sung-Ho Cho , Se-Jin Oh , Tae-Hui Yang , Do-Youn Jeong , Hee-Jong Yang
이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종
Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119
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Changes in microbial communities and their correlation with physicochemical properties during the fermentation of doenjang
된장의 미생물 군집 및 이화학적 특성의 상관관계 분석
Gwangsu Ha , RanHee Lee , Jeong-Ha Lee , Hee Gun Yang , Bo Ram Jeong , Yeon Ji Han , Do-Youn Jeong , Hee-Jong Yang
하광수, 이란희, 이정하, 양희건, 정보람, 한연지, 정도연, 양희종
Food Sci. Preserv. 2025;32(6):1146-1155.
https://doi.org/10.11002/fsp.2025.32.6.1146
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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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)


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