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6 Articles are founded.

Quality characteristics of Baekseolgi made with Pu＇er tea extracts and agar powder
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
Ji-Hyung Seo
서지형
Korean J Food Preserv 2019;26(7):848-853.
https://doi.org/10.11002/kjfp.2019.26.7.848
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Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Eui-Seong Park , Ju-Hee Heo , Yaung-Iee Lim , Jaehyun Ju , Kun-Young Park
박의성, 허주희, 임양이, 주재현, 박건영
Korean J Food Preserv 2017;24(8):1188-1194.
https://doi.org/10.11002/kjfp.2017.24.8.1188
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Radical scavenging and α-glucosidase inhibitory effects of Mongolian Iris bungei extract
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
Yun Hee Jeong , Gyeong Han Jeong , Tae Hoon Kim
정윤희, 정경한, 김태훈
Korean J Food Preserv 2017;24(6):879-884.
https://doi.org/10.11002/kjfp.2017.24.6.879
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Antioxidant activities of soymilk added with green tea and rosemary extract
녹차와 로즈마리 추출물을 첨가한 두유의 항산화 활성
Ji-yeon Ryu , YeonWoo Song , Jeong Yong Moon , Neung-Jae Jun , Somi Kim Cho
류지연, 송연우, 문정용, 전능재, 김소미
Korean J Food Preserv 2017;24(6):871-878.
https://doi.org/10.11002/kjfp.2017.24.6.871
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Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
Ji Hyun Lee , Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
이지현, 박혜영, 원주인, 박혜인, 최인덕, 이석기, 박지영, 조동화, 전용희, 오세관, 한상익, 최혜선
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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Quality characteristics and sensory evaluation of Fuji apple based on commodity price
상품 가격에 따른 사과의 품질 특성 및 관능 평가
Kyung Hyung Ku , Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
구경형, 최은정, 김상섭, 정문철
Korean J Food Preserv 2016;23(7):1065-1073.
https://doi.org/10.11002/kjfp.2016.23.7.1065
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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:

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