Food Science and Preservation

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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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam

Pham My Hao, Le Pham Tan Quoc

Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50

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Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks

Keziah Amor Salcedo-Catulong, Chrisalene Jade L. Gallardo, Kris Samantha B. Roche, Dhina Rose S. Molina, Marie Angelique M. Ruperto Akinboye, Gichelle Ann L. Silayon, Avee Joy B. Dayaganon, Rvin John T. Servillon, Aprilyn F. Francisco-Breva, Jennifer Ashley H. Reyes, Peter Francis K. Dolores, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):41-49.
https://doi.org/10.11002/fsp.2026.33.1.41

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Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil

Isaac Olatunde Olaoye

Food Sci. Preserv. 2026;33(1):31-40.
https://doi.org/10.11002/fsp.2026.33.1.31

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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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Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines

Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay

Food Sci. Preserv. 2026;33(1):176-181.
https://doi.org/10.11002/fsp.2026.33.1.176

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Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성

Changhoon Lee, Wool Lim Park, Kwon-Il Seo

이창훈, 박울림, 서권일

Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163

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Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석

Jong-Kug Lee, Ye-Eun Park, Seo-Eun Park, Hui Jin Lee, Jiyeon Chun

이종국, 박예은, 박서은, 이희진, 천지연

Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151

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Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts
용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상

Ji Su Mun, Eun Mi Lee, Chang Won Kang, Hyun Jun Choi, Seong Hee Kang

문지수, 이은미, 강창원, 최현준, 강성희

Food Sci. Preserv. 2026;33(1):140-150.
https://doi.org/10.11002/fsp.2026.33.1.140

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Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment
제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과

Jung-Wook Kang

강정욱

Food Sci. Preserv. 2026;33(1):131-139.
https://doi.org/10.11002/fsp.2026.33.1.131

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Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향

Jeong-Ha Lee, Jun-Tae Kim, Gwangsu Ha, RanHee Lee, Ji Won Seo, Sung-Ho Cho, Se-Jin Oh, Tae-Hui Yang, Do-Youn Jeong, Hee-Jong Yang

이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종

Food Sci. Preserv. 2026;33(1):119-130.
https://doi.org/10.11002/fsp.2026.33.1.119

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Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape
시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교

Nam Hyun Lee, Bok-Mi Jung, Young-Min Kim

이남현, 정복미, 김영민

Food Sci. Preserv. 2026;33(1):104-118.
https://doi.org/10.11002/fsp.2026.33.1.104

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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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Antioxidant and immunomodulatory effects of the white bread supplemented with blueberry and apple peel
블루베리와 사과껍질을 첨가한 식빵의 항산화 및 면역조절 효과

Yeon Ju Kim, SooJung Lee, Mi Ja Chung

김연주, 이수정, 정미자

Food Sci. Preserv. 2025;32(6):1234-1248.
https://doi.org/10.11002/fsp.2025.32.6.1234

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