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Author: Sook Park

5 Articles are founded.

Evaluation of the skin-improving effects of Artemisia fukudo Makino extract
큰비쑥 추출물의 피부 개선 효능에 관한 연구
Eun Hee Kim , Mun Young Park , Hee Yeon Lee , Je Hyoung Kim , Gyu Yeon Oh , So Hyeon Lee , Tae Man Ha , Jin Yeong Kim , Hwan Sik Na , Sook Park , Yang Joon An , Yoo Min Park
김은희, 박문영, 이희연, 김제형, 오규연, 이소현, 하태만, 김진영, 나환식, 박숙, 안양준, 박유민
Food Sci. Preserv. 2026;33(3):543-551.
https://doi.org/10.11002/fsp.2026.33.3.543
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Safety evaluation of pesticide residues and heavy metals in convenience foods preferred by single-person households
1인 가구 선호 다소비 간편식의 잔류농약 및 중금속 안전성 평가
Ah Hyeon Jo , Su Ji Jung , Seul Lee , Ah Hyun Kim , Hyo Min Seo , Hee Mun , Sook Park , Yang Joon An
조아현, 정수지, 이슬, 김아현, 서효민, 문희, 박숙, 안양준
Food Sci. Preserv. 2026;33(3):518-533.
https://doi.org/10.11002/fsp.2026.33.3.518
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Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
Chung Eun Hwang , Md. Azizul Haque , Jin Hwan Lee , Ok Soo Joo , Su Cheol Kim , Hee Yul Lee , Bong Sik Um , Kyung Sook Park , Kye Man Cho
황정은, 모하메드 아지줄 하크만, 이진환, 주옥수, 김수철, 이희율, 엄봉식, 박경숙, 조계만
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교
Chung Eun Hwang , Dong Hee Lee , Ok Soo Joo , Hee Yul Lee , Su Cheol Kim , Kyung Sook Park , Bong Sik Um , Kye Man Cho
황정은, 이동희, 주옥수, 이희율, 김수철, 박경숙, 엄봉식, 조계만
Korean J Food Preserv 2017;24(8):1138-1148.
https://doi.org/10.11002/kjfp.2017.24.8.1138
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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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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.

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