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1312 Articles are founded.

Effects of Cirsium japonicum var. maackii leaf extract against H2O2 and ethanol-induced toxicity in hepatic cells
H2O2 및 ethanol로 유도된 간세포 독성에 대한 엉겅퀴(Cirsium japonicum var. maackii) 잎 추출물의 보호 효과
Byeong Geon An , Hyo Lim Lee , Hye Ji Choi , Chae Eun Yoon , Young Hee Son , Ki Young Eom , Ho Jin Heo
안병건, 이효림, 최혜지, 윤채은, 손영희, 엄기영, 허호진
Food Sci. Preserv. 2026;33(4):759-771.
https://doi.org/10.11002/fsp.2026.33.4.759
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Anti-inflammatory activities of extracts and compositions of seomaeyakssuk (Artemisia argyi H.) and garlic (Allium sativum)
섬애약쑥과 마늘 추출물 및 조성물의 항염증 활성
Jae-Ran Kang , Gyoung-Min Kim , Seung-Hee Yoo , Min-Jung Kang , Jung-Hye Shin
강재란, 김경민, 유승희, 강민정, 신정혜
Food Sci. Preserv. 2026;33(4):747-758.
https://doi.org/10.11002/fsp.2026.33.4.747
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Protective effects of persimmon (Diospyros kaki Thunb. cv. Fuyu) aqueous extract against acute and chronic ethanol-induced liver injury in mice
급성 및 만성 에탄올 유도 간 손상 마우스 모델에서 단감(Diospyros kaki Thunb. cv. Fuyu) 추출물의 보호 효과
Young Hee Son , Hyo Lim Lee , Hye Ji Choi , Yeong Hyeon Ju , Yu Mi Heo , Hwa Rang Na , Chae Eun Yoon , Geum Jeong Yoon , Jun Hyeok Han , Ho Jin Heo
손영희, 이효림, 최혜지, 주영현, 허유미, 나화랑, 윤채은, 윤금정, 한준혁, 허호진
Food Sci. Preserv. 2026;33(4):729-746.
https://doi.org/10.11002/fsp.2026.33.4.729
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Quality characteristics of makgeolli added with Humulus lupulus (hops)
홉(Humulus lupulus)을 첨가한 막걸리의 품질 특성
Ji-Youn Kim , Ji-Ho Choi
김지윤, 최지호
Food Sci. Preserv. 2026;33(4):715-728.
https://doi.org/10.11002/fsp.2026.33.4.715
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Analysis of fat-soluble vitamins (retinol, β-carotene, and tocopherol), cholesterol, and fatty acid content in frequently consumed restaurant foods in Korea
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
Sunyoung Lim , Jeong Sub Kim , Jung-Ah Shin
임선영, 김정섭, 신정아
Food Sci. Preserv. 2026;33(4):696-714.
https://doi.org/10.11002/fsp.2026.33.4.696
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Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Keono Kim , Hyeongyu Lee , Samuel Park , Heon-Woong Kim , Jeehye Sung
김건오, 이현규, 박사무엘, 김헌웅, 성지혜
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686
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Effects of enzyme combinations on physicochemical characteristics and antioxidant activities of domestic soybean protein hydrolysates
Hae Jin Kim , Eun Ji Lee , Do Wan Kim , Kyung Young Yoon
Food Sci. Preserv. 2026;33(4):672-685.
https://doi.org/10.11002/fsp.2026.33.4.672
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Bioactive and functional profiling of fractionated whole wheat flours for bread applications
Samson Adeoye Oyeyinka , Oluseyi Moses Ajayi , Jill Ellis , Oluwafemi Ayodeji Adebo
Food Sci. Preserv. 2026;33(4):660-671.
https://doi.org/10.11002/fsp.2026.33.4.660
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Nutritional and antioxidant properties of a locally cultivated yellow mung bean variety [Vigna radiata (L.) R. Wilczek] from the Philippines
Johanne B. Guilaran , Myquie Nicole R. de Guzman , Micha Ella C. Vergara , Ma. Lourdes T. Cumagun , Michael E. Serafico , Carl Vincent D. Cabanilla
Food Sci. Preserv. 2026;33(4):648-659.
https://doi.org/10.11002/fsp.2026.33.4.648
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Assessment of seasonal variation of toxic metals level in street soil and the quality of Telfairia occidentalis (fluted pumpkin) grown in Calabar Municipality, Nigeria
Theophilus Ikpi Eja , Michael Akomaye Akpe , Peter Ereh Oko
Food Sci. Preserv. 2026;33(4):634-647.
https://doi.org/10.11002/fsp.2026.33.4.634
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Comparative FTIR characterization of tuna skin gelatin extracted by conventional and ultrasonic techniques
Syahriati , Imran Muhtar , Rahmawati Saleh , Justus E Loppies , Rosniati , Sitti Ramlah , Musdalifa
Food Sci. Preserv. 2026;33(4):625-633.
https://doi.org/10.11002/fsp.2026.33.4.625
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Comparative analysis of physicochemical properties, bioactive compounds, and antioxidant activities of sixteen tomato (Solanum lycopersicum L.) cultivars
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2026;33(4):610-624.
https://doi.org/10.11002/fsp.2026.33.4.610
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Antioxidant potential of solvent-macerated rice bran extracts prepared with various pretreatments
Sri Hartati , Anita Septianasari , Novian Wely Asmoro , Bovi Wira Harsanto
Food Sci. Preserv. 2026;33(4):599-609.
https://doi.org/10.11002/fsp.2026.33.4.599
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Smart cooking optimization: Machine learning modeling of soaking and cooking dynamics in rice and legumes
Jinendrika Anushi Weliwita , Sanjeeva Witharana , Saleimah Alyammahi
Food Sci. Preserv. 2026;33(4):586-598.
https://doi.org/10.11002/fsp.2026.33.4.586
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Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky
Yunju Lee , Yung-Hee Jeon , Joo-Won Kim , Hyun-Woo Choi , Nam-Ki Hwang , Bon-Jae Gu
Food Sci. Preserv. 2026;33(4):575-585.
https://doi.org/10.11002/fsp.2026.33.4.575
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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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Anti-inflammatory and cartilage-protective effects of Yeonsan Ogye bone hydrolysate in a rat model of osteoarthritis
골관절염 랫드 모델에서 연산오계 뼈 가수분해물의 항염증 및 연골 보호 효과
Joong Gu Ji
지중구
Food Sci. Preserv. 2026;33(3):534-542.
https://doi.org/10.11002/fsp.2026.33.3.534
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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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Multivariate analysis of physicochemical and microbial profiles for the identification of fermentation markers in traditional Korean doenjang
다변량 분석을 이용한 한식 된장의 이화학적 및 미생물 특성 기반 발효 지표 탐색
SeongEui Yoo , Ye-Ji Jang , Hyun-Wook Jang , Hee-Min Gwon , So-Young Kim
유성의, 장예지, 장현욱, 권희민, 김소영
Food Sci. Preserv. 2026;33(3):505-517.
https://doi.org/10.11002/fsp.2026.33.3.505
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Quality characteristics of commercial makgeolli classified by starter type: Physicochemical indices, instrumental taste, and volatile profiles
누룩 원료에 따른 시판 막걸리의 품질과 향미 특성 비교 연구
Seung-A Woo , SeongEui Yoo , Chan-Woo Kim , Hee-Min Gwan , Mina K. Kim , So-Young Kim
우승아, 유성의, 김찬우, 권희민, 김미나, 김소영
Food Sci. Preserv. 2026;33(3):494-504.
https://doi.org/10.11002/fsp.2026.33.3.494
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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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