Most Downloaded Articles


The most downloaded articles are listed based on the number of downloads over the past three months.



Physicochemical and sensory quality characteristics of various rice Jochung products
각종 쌀 조청의 이화학적 및 관능학적 품질 특성
Kyung Il Wee , Yoon Han Kang , Keun Taik Lee
위경일, 강윤한, 이근택
Korean J Food Preserv 2016;23(6):804-810.
https://doi.org/10.11002/kjfp.2016.23.6.804
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Last 3 months views: 1591
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Jin Song , Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
송진, 이경하, 최혜선, 황경아
Korean J Food Preserv 2015;22(4):535-544.
https://doi.org/10.11002/kjfp.2015.22.4.535
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Last 3 months views: 1218
Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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Last 3 months views: 1205
Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice
다수성 통일형을 포함한 벼 품종이 쌀미음 품질특성에 미치는 영향
Eun-Yeong Sim, Ji Yoon Lee, Jun Hyeon Cho, Mi-Ra Yoon, Ji-eun Kwak, Nam-Geol Kim, Yong-hee Jeon, Choon-Ki Lee, Jeom Sig Lee, Ha-Cheol Hong
심은영, 이지윤, 조준현, 윤미라, 곽지은, 김남걸, 전용희, 이춘기, 이점식, 홍하철
Korean J Food Preserv 2018;25(6):651-658.
https://doi.org/10.11002/kjfp.2018.25.6.651
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Last 3 months views: 940
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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Last 3 months views: 926
Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea
국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석
Geon Oh , June Seok Lim , Geun-hee Cho , Sun-Il Choi , Xionggao Han , Xiao Men , Se-Jeong Lee , Sang Mi Jung , Min Hee Kwon , Yeong Rae Song , Ok-Hwan Lee , Moon Jin Ra
오건, 임준석, 조근희, 최선일, 한웅호, 문효, 이세정, 정상미, 권민희, 송영래, 이옥환, 라문진
Korean J. Food Preserv. 2022;29(7):1150-1163.
https://doi.org/10.11002/kjfp.2022.29.7.1150
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Last 3 months views: 920
Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
Sun Hwa Kim , Ji-Hyung Seo , Yong-Jin Jeong
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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Last 3 months views: 846
Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China
한국, 일본, 중국 김치의 품질 비교 분석
Hyejin Lee , Suyeon Jeong , Jaehwan Kim , SeungRan Yoo
이혜진, 정수연, 김재환, 유승란
Korean J Food Preserv 2016;23(7):967-976.
https://doi.org/10.11002/kjfp.2016.23.7.967
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Last 3 months views: 820
Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
Myeong Seon Ryu , Hee-Jong Yang , Jin Won Kim , Su-Ji Jeong , Seong-Yeop Jeong , Jeong-Seon Eom , Do-Youn Jeong
류명선, 양희종, 김진원, 정수지, 정성엽, 엄정선, 정도연
Korean J Food Preserv 2017;24(8):1168-1179.
https://doi.org/10.11002/kjfp.2017.24.8.1168
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Last 3 months views: 815
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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Last 3 months views: 789
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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Last 3 months views: 777
Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성
Chung Eun Hwang , Kye Man Cho , OK Soo Joo
황정은, 조계만, 주옥수
Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58
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Last 3 months views: 749
Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
So-Young Park , Seok-Tae Jeong , Chan Woo Kim , Sun-Il Yun , Ji-Eun Kang , Heui-Yun Kang , Bora Lim
박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Last 3 months views: 749
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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Last 3 months views: 743
Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter
Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화
Ha Gyoon Na, Eun Ho Jang, Dong Hun Nam, Min-Ah Kim, Mi-Ja Kim, Eun Hwa Sohn, Hyun Dong Kim, Ki-Hyo Jang
나하균, 장은호, 남동훈, 김민아, 김미자, 손은화, 김현동, 장기효
Korean J Food Preserv 2018;25(2):221-228.
https://doi.org/10.11002/kjfp.2018.25.2.221
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Last 3 months views: 742
Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
Su Cheol Kim , Young Min Kang , Jin A Seong , Hee Yul Lee , Du Yong Cho , Ok Soo Joo , Jin Hwan Lee , Kye Man Cho
김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만
Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72
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Last 3 months views: 740
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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Last 3 months views: 725
Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Na-Young Gil , Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
길나영, 송진, 엄정선, 박신영, 최혜선
Korean J Food Preserv 2016;23(6):811-818.
https://doi.org/10.11002/kjfp.2016.23.6.811
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Last 3 months views: 688
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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Last 3 months views: 685
Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Eun Jeong Choi , Moon Cheol Jeong , Kyung Hyung Ku
최은정, 정문철, 구경형
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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Last 3 months views: 679

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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:

  • Korean-language manuscripts: KRW 600,000 per manuscript
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The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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