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Author: Sun-Il Choi

6 Articles are founded.

Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract
수분초 추출물의 Sarmentosin 분석법 개발 및 검증
Da-Hyun Ko , Geun-Hee Cho , Tae-Woong Song , Aram Song , Sang Min Park , Jeong Hyun Seo , Ok-Hwan Lee , Sun-Il Choi
고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일
Food Sci. Preserv. 2025;32(3):533-541.
https://doi.org/10.11002/fsp.2025.32.3.533
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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea
국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석
Geon Oh , June Seok Lim , Geun-hee Cho , Sun-Il Choi , Xionggao Han , Xiao Men , Se-Jeong Lee , Sang Mi Jung , Min Hee Kwon , Yeong Rae Song , Ok-Hwan Lee , Moon Jin Ra
오건, 임준석, 조근희, 최선일, 한웅호, 문효, 이세정, 정상미, 권민희, 송영래, 이옥환, 라문진
Korean J. Food Preserv. 2022;29(7):1150-1163.
https://doi.org/10.11002/kjfp.2022.29.7.1150
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Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과
Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee
권희연, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환
Korean J Food Preserv 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343
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Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. Laciniata Makino baby leaf extracts
청경채 및 경수채 어린잎 추출물의 항산화활성
Hee-Yeon Kwon, Su-Mi Lee, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee, Duck-Hwan Park
권희연, 이수미, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환, 박덕환
Korean J Food Preserv 2019;26(3):336-342.
https://doi.org/10.11002/kjfp.2019.26.3.336
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Evaluation of quality characteristics of Korean and Chinesebuckwheats
품종에 따른 국내산 및 중국산 메밀의 품질특성
MyoungLae Cho, Sun-il Choi, Jin-Ha Lee, Bong-Jae Cho, Hyo-ku Lee, Seong-Kap Rhee, Jeong-Ho Lim, Ok-Hwan Lee
조명래, 최선일, 이진하, 조봉제, 이효구, 이성갑, 임정호, 이옥환
Korean J Food Preserv 2016;23(2):225-232.
https://doi.org/10.11002/kjfp.2016.23.2.225
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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
건조방법에 따른 히카마 감자분말의 품질특성 변화
Sun-Il Choi , Jin-Ha Lee , Myoung-Lae Cho , Gi-Hae Shin , Jae-Min Kim , Ji-Won Oh , Tae-Dong Jung , Seong-Kap Rhee , Ok-Hwan Lee
최선일, 이진하, 조명래, 신기해, 김재민, 오지원, 정태동, 이성갑, 이옥환
Korean J Food Preserv 2015;22(6):915-919.
https://doi.org/10.11002/kjfp.2015.22.6.915
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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
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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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