Food Science and Preservation

Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성

Bok-Seon Kim, Ki-Man Kim, Chang-Ki Huh, Yu-Jin Choi, Seung-Ju Kim, Seoung-Bin Im, Hee-Gyeong Jeong, Neul-I Ha, Dong-Hyeon Lee, Kyoung-Sun Seo

김복선, 김기만, 허창기, 최유진, 김승주, 임승빈, 정희경, 하늘이, 이동현, 서경순

Food Sci. Preserv. 2026;33(2):340-350.
https://doi.org/10.11002/fsp.2026.33.2.340

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Verification of anti-inflammatory activity of Juglans mandshurica Maxim. fruit extracts in LPS-induced RAW 264.7 cells
LPS로 유도된 RAW 264.7 세포에서 가래나무(Juglans mandshurica Maxim.) 열매 추출물의 항염증 활성 검증

Dan-Hee Yoo, Su-Jin Lee, In-Chul Lee

유단희, 이수진, 이인철

Food Sci. Preserv. 2026;33(2):329-339.
https://doi.org/10.11002/fsp.2026.33.2.329

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Cudrania tricuspidata leaf extract attenuates dexamethasone-induced muscle atrophy by modulating the glucocorticoid receptor pathway to regulate protein homeostasis
글루코코르티코이드 수용체 경로 억제를 통한 단백질 항상성 조절에 의한 꾸지뽕나무잎 추출물의 덱사메타손 유도 근위축 완화 효과

Yuri Jeong, Joo-Yeon Lee, Choon Young Kim

정유리, 이주연, 김춘영

Food Sci. Preserv. 2026;33(2):314-328.
https://doi.org/10.11002/fsp.2026.33.2.314

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Production of yanggaeng containing phenolic extract from Spiraea salicifolia with antioxidant and α-glucosidase inhibitory activities
항산화 및 α-glucosidase 억제효과를 가진 꼬리조팝나무 유래 페놀성 추출물을 이용한 양갱의 제조

Min-Ji Kim, Jeong-Heon Kim, Dong-Ho Lee, Min-A Kim, Chae-Won Han, Hye-Jin Park, Byung-Oh Kim, Young-Je Cho

김민지, 김정헌, 이동호, 김민아, 한채원, 박혜진, 김병오, 조영제

Food Sci. Preserv. 2026;33(2):303-313.
https://doi.org/10.11002/fsp.2026.33.2.303

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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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Changes in sulfur content and physicochemical properties related to storage and distribution of spent shiitake mushroom substrate by fermentation
발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화

Se-Hui Mun, Myeong-Seon Kim, Hyun-Ah Choi, Ji-Hwan Beak, Ji-Hun Shin

문세희, 김명선, 최현아, 백지환, 신지훈

Food Sci. Preserv. 2026;33(2):283-292.
https://doi.org/10.11002/fsp.2026.33.2.283

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Determination of vitamin B₁₂ in seafood products by reverse-phase HPLC/DAD coupled with immunoaffinity purification
Immunoaffinity 정제 및 RP-HPLC/DAD를 이용한 수산가공품의 비타민 B₁₂ 분석

Minyoung Je, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun

제민영, 박서은, 이희진, 천지연

Food Sci. Preserv. 2026;33(2):274-282.
https://doi.org/10.11002/fsp.2026.33.2.274

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Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder
자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성

So-Yeon Lee, Jong-Kug Lee, Yun-Jeong Jo, Chong-Tea Chung, Jun-Soo Lee

이소연, 이종국, 조윤정, 정종태, 이준수

Food Sci. Preserv. 2026;33(2):265-273.
https://doi.org/10.11002/fsp.2026.33.2.265

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Anti-melanogenic effects of Kaempferia parviflora extracts via suppression of the PKA/CREB/MAPK-mediated MITF pathways

Ju Hyun Park, Jung-Wook Kang

Food Sci. Preserv. 2026;33(2):255-264.
https://doi.org/10.11002/fsp.2026.33.2.255

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Selection and characterization of acetic acid bacteria from traditional Korean vinegars for starter culture development

Rich Son, So-Young Kim, Soon-Il Yun, Chan-Woo Kim

Food Sci. Preserv. 2026;33(2):245-254.
https://doi.org/10.11002/fsp.2026.33.2.245

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Impact of microbial consortia and incubation period on the physicochemical quality of rice bran oil: Evaluating mold, lactic acid bacteria, and yeast

Nur Faidah Munir, Sitti Nurmiah, Muhammad Kadir, Zaimar

Food Sci. Preserv. 2026;33(2):234-244.
https://doi.org/10.11002/fsp.2026.33.2.234

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Technological and probiotic potentials of yeasts isolated from fermenting cassava mash for cyanide degradation

Tiwalade Tiwaloluwa Ashaye, Omotade Richard Ogunremi, Abiodun Sanni

Food Sci. Preserv. 2026;33(2):222-233.
https://doi.org/10.11002/fsp.2026.33.2.222

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Elemental profiling as a tool for geographical origin classification of Vietnamese wines

Hai Ngoc Khuat, Thao Thi Phuong Mai, Van Thi Nguyen, Anh Thi Quynh Nguyen, Thao Thi Huong Hoang

Food Sci. Preserv. 2026;33(2):214-221.
https://doi.org/10.11002/fsp.2026.33.2.214

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Evaluation of the characteristic properties of silver nanoparticles synthesized from orange (Citrus sinensis) peel essential oil

Lam Bach Bao Phuong, Le Pham Tan Quoc

Food Sci. Preserv. 2026;33(2):202-213.
https://doi.org/10.11002/fsp.2026.33.2.202

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Antioxidant activity and anti-wrinkle potential of Hemerocallis fulva young leaf extract

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2026;33(2):193-201.
https://doi.org/10.11002/fsp.2026.33.2.193

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Quality characteristics, bioactive compounds, and antioxidant activities of Citrus unshiu pulp and peel

Eun-Sun Hwang, Helim Son, Jisung Cheung

Food Sci. Preserv. 2026;33(2):183-192.
https://doi.org/10.11002/fsp.2026.33.2.183

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Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향

Sun Min Hwang, Jong Hun Lee, Ki-Teak Lee

황선민, 이종헌, 이기택

Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94

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Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가

Eun-Ha Park, Alexander Myung Jun Min, Hee-Yeon Jin

박은하, 민알렉산더명준, 진희연

Food Sci. Preserv. 2026;33(1):83-93.
https://doi.org/10.11002/fsp.2026.33.1.83

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Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins

Hyeyoung Kim

Food Sci. Preserv. 2026;33(1):71-82.
https://doi.org/10.11002/fsp.2026.33.1.71

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Antioxidant activities and immune-enhancement properties of Zophobas morio water extract

Ju-Hwi Park, Ha-Seong Cho, Hyun-Mo Jung, Myung-Hee Lee, Ju-Ock Nam, Won-Young Lee

Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58

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