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21 Articles are founded.

Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food
Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong
Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18
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Monochlorostyrenes and octachlorostyrene: Toxicity, persistence, and safety considerations for potential contamination
Ji-in Kim , Ha-gyeong Hwang , Joon-Goo Lee
Food Sci. Preserv. 2026;33(1):1-17.
https://doi.org/10.11002/fsp.2026.33.1.1
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Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review
Le Pham Tan Quoc, Tran Thi Mai Anh, Lam Bach Bao Phuong, Pham Thi Quyen, Pham My Hao
Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996
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Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food
Adebayo J. Akinboye , Joon-Goo Lee
Food Sci. Preserv. 2025;32(6):978-995.
https://doi.org/10.11002/fsp.2025.32.6.978
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Assessment of organic food from the perspective of sustainable diets and its implication for food education
Hee-Jin Kang , Jeong-Weon Kim
Food Sci. Preserv. 2025;32(6):965-977.
https://doi.org/10.11002/fsp.2025.32.6.965
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Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food
Nguyen Huynh Dinh Thuan, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen
Food Sci. Preserv. 2025;32(5):755-767.
https://doi.org/10.11002/fsp.2025.32.5.755
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Solanum macrocarpon L.: Nutritional value, bioactive compounds, and applications in food and medicine
Tran Thi Mai Anh, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen, Vuong Bao Thy
Food Sci. Preserv. 2025;32(4):579-594.
https://doi.org/10.11002/fsp.2025.32.4.579
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Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
Kunle Obafemi Akinwotu , Hezekiah Adekanmi Adeniran
Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423
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Comparison of food classification and commodity portion for pesticide residue analysis in tree nuts and seeds, fruits, and herbs and spices across different countries
세계 각국의 견과종실류, 과일류 및 향신식물에 대한 식품 분류 및 잔류농약 분석을 위한 검체 사용부위 비교
Mihyun Cho , Myungheon Kim , Moo-Hyeog Im
조미현, 김명헌, 임무혁
Food Sci. Preserv. 2025;32(2):205-217.
https://doi.org/10.11002/fsp.2025.32.2.205
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Inulin fructans: Fermentability in the human colon, health benefits and quantification
Deshani C. Mudannayake , Dinesh D. Jayasena , C. Senaka Ranadheera , Said Ajlouni
Food Sci. Preserv. 2024;31(6):896-911.
https://doi.org/10.11002/fsp.2024.31.6.896
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PCTP: Toxicity, persistence, and safety considerations for potential contamination
Junhyeong Park , Jiin Kim , Joon-Goo Lee
Food Sci. Preserv. 2024;31(5):700-708.
https://doi.org/10.11002/fsp.2024.31.5.700
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Trichloroethylene and tetrachloroethylene contamination: A review of toxicity, analytical methods, occurrence in foods, and risk assessment
Adebayo J. Akinboye , Hyegyeong Lee , Joon-Goo Lee
Food Sci. Preserv. 2024;31(3):360-373.
https://doi.org/10.11002/fsp.2024.31.3.360
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Ovalbumin: A potential functional protein
Maggonage Hasini Udeshika Maggonage , Prabudhdha Manjula , Dong Uk Ahn , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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A review on Camellia oleifera Abel.: A valuable material in food and medicine
Huynh Nguyen Que Anh, Le Pham Tan Quoc, Truong Ngoc My, Luong Ngoc Quynh Chi, Pham Thi Phuong Khanh
Food Sci. Preserv. 2024;31(3):333-345.
https://doi.org/10.11002/fsp.2024.31.3.333
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Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage
Elise Freche , John Gieng , Giselle Pignotti , Salam A. Ibrahim , Helen P. Tran , Dong U. Ahn , Xi Feng
Korean J. Food Preserv. 2023;30(4):549-561.
https://doi.org/10.11002/kjfp.2023.30.4.549
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Application of bio-preservation to enhance food safety: A review
Nethma Samadhi Ranathunga , Kaushalya Nadeeshani Wijayasekara , Edirisinghe Dewage Nalaka Sandun Abeyrathne
Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179
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Food irradiation technology: Prospects and future applications
Sawera Asghar , Haris Ayub , Nauman Khalid
Korean J. Food Preserv. 2022;29(7):1013-1021.
https://doi.org/10.11002/kjfp.2022.29.7.1013
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Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837
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A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem , Maham Navida , Kashif Ameer , Aqsa Iqbal , Faiqa Malik , Muhammad Ather Nadeem , Hira Fatima , Aftab Ahmed , Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem , Maham Navida , Kashif Ameer , Farzana Siddique , Aqsa Iqbal , Faiqa Malik , Muhamad Modassar Ali Nawaz Ranjha , Zarina Yasmin , Rabia Kanwal , Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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