Most Downloaded Articles


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



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: 1150
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: 1117
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: 1056
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: 854
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: 739
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: 718
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: 711
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: 684
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: 669
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: 668
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: 634
Analyses of functional components of grapes and grape products
포도 및 포도가공식품의 기능성 성분 분석
Hyeon Ji Kim , Hae Geun Hong , Yeon Ok Kwon , Jin Ok Ha , Yu Na Song , Myeong Jin Son , Jeong Hwa Park , Jong Su Kim , Jo Gyo Oh
김현지, 홍해근, 권연옥, 하진옥, 송유나, 손명진, 박정화, 김종수, 오조교
Korean J. Food Preserv. 2020;27(7):872-879.
https://doi.org/10.11002/kjfp.2020.27.7.872
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Last 3 months views: 633
Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Yoo-Jin Na , Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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Last 3 months views: 608
Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi
젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링
Eun-Seo Lim
임은서
Korean J. Food Preserv. 2020;27(5):635-650.
https://doi.org/10.11002/kjfp.2020.27.5.635
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Last 3 months views: 600
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: 581
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: 581
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: 570
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: 539
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: 534
Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Hyeongyu Lee , Yuna Jeon , Youngmin Choi , Jeehye Sung
이현규, 전유나, 최용민, 성지혜
Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408
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Last 3 months views: 508

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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
  • English-language manuscripts: KRW 300,000 per manuscript
  • Manuscripts submitted by authors outside Korea: USD 300 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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Call for Papers: FSP 2026 Special Topic



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