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Author: Ye Seul Kwon

6 Articles are founded.

Effect of cultivation conditions, maturity stage, and harvest time on ergothioneine content of Gastrodia elata rhizome
천마의 재배조건, 성숙단계 및 수확 시기가 ergothioneine 함량에 미치는 영향
Hyun Jin Choi , Ye Seul Kwon , Ji Su Lee , Young-Hoi Kim , Yong-Suk Kim , Chang Su Kim , Han-Seok Choi
최현진, 권예슬, 이지수, 김영회, 김용석, 김창수, 최한석
Food Sci. Preserv. 2026;33(2):293-302.
https://doi.org/10.11002/fsp.2026.33.2.293
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Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Mi Seong Kim , Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50
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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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Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
Ye Seul Kwon , Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
권예슬, 이지수, 김미성, 한소천, 최한석
Korean J. Food Preserv. 2023;30(4):669-682.
https://doi.org/10.11002/kjfp.2023.30.4.669
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Quality characteristics of beer made using yeasts isolated from makgeolli or nuruk
막걸리와 누룩에서 분리한 효모를 이용한 맥주 발효
Jeong Sil Choi , Ye Seul Kwon , Heui Yun Kang , Ji Eun Kang
최정실, 권예슬, 강희윤, 강지은
Korean J. Food Preserv. 2022;29(7):1164-1173.
https://doi.org/10.11002/kjfp.2022.29.7.1164
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Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교
Jeong Sil Choi , Ye Seul Kwon , Seok Tae Jeong , Heui Yun Kang , Ji Eun Kang
최정실, 권예슬, 정석태, 강희윤, 강지은
Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292
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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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