Most Downloaded Articles


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



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: 2450
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: 1814
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: 1374
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: 1202
Effects of pre-fasting diets on nutritional composition and volatile profiles of Protaetia brevitarsis larvae
Min Ji Park , Ji-Youn Kim , Ji Yeong Park , Sun Young Kim
Food Sci. Preserv. 2026;33(3):442-453.
https://doi.org/10.11002/fsp.2026.33.3.442
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Last 3 months views: 1175
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: 1170
Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application
In-ha Baek , Yun-ju Jang , Won-young Lee
Food Sci. Preserv. 2025;32(3):520-532.
https://doi.org/10.11002/fsp.2025.32.3.520
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Last 3 months views: 1033
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: 1022
Correlation between phytochemical contents in peel and flesh of cold-stored Fuji apple
저온 저장 후지 사과의 과피와 과육 중 파이토케미컬 함량의 상관관계
Jang-Soo Kim , Sang-Jae Kang
김장수, 강상재
Food Sci. Preserv. 2024;31(1):112-125.
https://doi.org/10.11002/fsp.2024.31.1.112
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Last 3 months views: 990
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: 921
Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins
Jin-Hee Choi , Hyun-Do Ahn , Jun-Min Hwang , Ye-ji Kim , Soo-bin Kim , In-beom Kim , Hae-Yeon Choi
Food Sci. Preserv. 2024;31(2):256-266.
https://doi.org/10.11002/fsp.2024.31.2.256
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Last 3 months views: 850
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: 835
Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석
Eun-Ju Cho , Ho-Chang Kim , Jeung-Hee Lee
조은주, 김호창, 이정희
Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190
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Last 3 months views: 808
Biological activity of Euonymus alatus (Thunb.) Sieb. wing extracts
화살나무 날개 추출물의 생리활성
Hye-Ji Min , Du-Hyun Kim , Kwon-Il Seo
민혜지, 김두현, 서권일
Korean J. Food Preserv. 2023;30(2):358-368.
https://doi.org/10.11002/kjfp.2023.30.2.358
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Last 3 months views: 797
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: 746
Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성
Jae Ran Kang, Min Jung Kang, A Ro Cho, Jung Hye Shin
강재란, 강민정, 조아로, 신정혜
Korean J Food Preserv 2019;26(7):785-795.
https://doi.org/10.11002/kjfp.2019.26.7.785
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Last 3 months views: 707
Evaluation of phytochemical contents and physiological activity in Panax ginseng sprout during low-temperature aging
저온숙성 과정 중 새싹인삼의 이화학적 특성변화
A-Ro Cho, Min-Jung Pyo, Min-Jung Kang, Jung-Hye Shin
조아로, 표민정, 강민정, 신정혜
Korean J Food Preserv 2019;26(1):38-48.
https://doi.org/10.11002/kjfp.2019.26.1.38
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Last 3 months views: 700
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: 671
Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가
Young-Bae Chung , Ye-Sol Kim , Seo-Yeong Chon , Yun-Jeong Choi , Sung Gi Min , Hye-Young Seo
정영배, 김예솔, 전서영, 최윤정, 민승기, 서혜영
Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895
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Last 3 months views: 662
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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Last 3 months views: 646

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June, 2026
Vol. 33, No. 3

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
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
  • Invited English-language review articles: Exempt from all APCs

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.

Thank you for your understanding and cooperation.

Food Science and Preservation (FSP)


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Call for Papers: FSP 2026 Special Topic



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