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1346 Articles are founded.
Effects of cooking methods on fatty acid composition in different chicken parts
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향
Food Sci. Preserv. 2026;33(1):94-103.
https://doi.org/10.11002/fsp.2026.33.1.94
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https://doi.org/10.11002/fsp.2026.33.1.94
Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가
업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가
Food Sci. Preserv. 2026;33(1):83-93.
https://doi.org/10.11002/fsp.2026.33.1.83
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https://doi.org/10.11002/fsp.2026.33.1.83
Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins
Food Sci. Preserv. 2026;33(1):71-82.
https://doi.org/10.11002/fsp.2026.33.1.71
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https://doi.org/10.11002/fsp.2026.33.1.71
Antioxidant activities and immune-enhancement properties of Zophobas morio water extract
Food Sci. Preserv. 2026;33(1):58-70.
https://doi.org/10.11002/fsp.2026.33.1.58
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https://doi.org/10.11002/fsp.2026.33.1.58
Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50
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https://doi.org/10.11002/fsp.2026.33.1.50
Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines: Implications for food safety and quality risks
Food Sci. Preserv. 2026;33(1):41-49.
https://doi.org/10.11002/fsp.2026.33.1.41
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https://doi.org/10.11002/fsp.2026.33.1.41
Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil
Food Sci. Preserv. 2026;33(1):31-40.
https://doi.org/10.11002/fsp.2026.33.1.31
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https://doi.org/10.11002/fsp.2026.33.1.31
Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food
Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18
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https://doi.org/10.11002/fsp.2026.33.1.18
Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines
Food Sci. Preserv. 2026;33(1):176-181.
https://doi.org/10.11002/fsp.2026.33.1.176
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https://doi.org/10.11002/fsp.2026.33.1.176
Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성
바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성
Food Sci. Preserv. 2026;33(1):163-175.
https://doi.org/10.11002/fsp.2026.33.1.163
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https://doi.org/10.11002/fsp.2026.33.1.163
Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151
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https://doi.org/10.11002/fsp.2026.33.1.151
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
용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상
Food Sci. Preserv. 2026;33(1):140-150.
https://doi.org/10.11002/fsp.2026.33.1.140
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https://doi.org/10.11002/fsp.2026.33.1.140
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
제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과
Food Sci. Preserv. 2026;33(1):131-139.
https://doi.org/10.11002/fsp.2026.33.1.131
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https://doi.org/10.11002/fsp.2026.33.1.131
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
해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향
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
시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교
Food Sci. Preserv. 2026;33(1):104-118.
https://doi.org/10.11002/fsp.2026.33.1.104
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https://doi.org/10.11002/fsp.2026.33.1.104
Monochlorostyrenes and octachlorostyrene: Toxicity, persistence, and safety considerations for potential contamination
Food Sci. Preserv. 2026;33(1):1-17.
https://doi.org/10.11002/fsp.2026.33.1.1
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https://doi.org/10.11002/fsp.2026.33.1.1
Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review
Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996
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https://doi.org/10.11002/fsp.2025.32.6.996
Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food
Food Sci. Preserv. 2025;32(6):978-995.
https://doi.org/10.11002/fsp.2025.32.6.978
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https://doi.org/10.11002/fsp.2025.32.6.978
Assessment of organic food from the perspective of sustainable diets and its implication for food education
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
블루베리와 사과껍질을 첨가한 식빵의 항산화 및 면역조절 효과
Food Sci. Preserv. 2025;32(6):1234-1248.
https://doi.org/10.11002/fsp.2025.32.6.1234
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https://doi.org/10.11002/fsp.2025.32.6.1234