Most Read Articles


Most read articles are listed by the number of read for the previous three months.



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: 2343
Safety evaluation of potential toxic metals exposure from street-vended foods consumed in Davao City, Philippines
Junah L. Dayaganon , Jive A. Java , Reigner Jay B. Escartin , Rohanie Shaquin F. Basucao , Cheska Maxine C. Nidoy , Kyla Marie Z. Tuno , Alfredo A. Hinay
Food Sci. Preserv. 2026;33(3):392-400.
https://doi.org/10.11002/fsp.2026.33.3.392
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Last 3 months views: 2150
Nutritional and antioxidant properties of a locally cultivated yellow mung bean variety [Vigna radiata (L.) R. Wilczek] from the Philippines
Johanne B. Guilaran , Myquie Nicole R. de Guzman , Micha Ella C. Vergara , Ma. Lourdes T. Cumagun , Michael E. Serafico , Carl Vincent D. Cabanilla
Food Sci. Preserv. 2026;33(4):648-659.
https://doi.org/10.11002/fsp.2026.33.4.648
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Last 3 months views: 1765
Ovalbumin: A potential functional protein
Maggonage Hasini Udeshika Maggonage , Prabudhdha Manjula , Dong Uk Ahn , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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Last 3 months views: 1758
Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
Eun-Sun Hwang , SiA Lee
Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579
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Last 3 months views: 1498
Integrated chemical reactions modulating meat quality during processing: Mechanisms, interactions, and technological implications
Shine Htet Aung , Phyo Htet Htet Kyaw , Oni Faith Oluwaseyi , Madiththe Gedara Asela Sandaruwan Abeyrathna , Young-Sun Choi , Ki Chang Nam
Food Sci. Preserv. 2026;33(4):553-574.
https://doi.org/10.11002/fsp.2026.33.4.553
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Last 3 months views: 1416
Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem , Maham Navida , Kashif Ameer , Farzana Siddique , Aqsa Iqbal , Faiqa Malik , Muhamad Modassar Ali Nawaz Ranjha , Zarina Yasmin , Rabia Kanwal , Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Last 3 months views: 1376
Inulin fructans: Fermentability in the human colon, health benefits and quantification
Deshani C. Mudannayake , Dinesh D. Jayasena , C. Senaka Ranadheera , Said Ajlouni
Food Sci. Preserv. 2024;31(6):896-911.
https://doi.org/10.11002/fsp.2024.31.6.896
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Last 3 months views: 1376
Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
Paideang Khwanchai , Fong-In Suwalee , Trakul Prommajak , Noppakao Phandaeng
Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507
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Last 3 months views: 1322
Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
Kunle Obafemi Akinwotu , Hezekiah Adekanmi Adeniran
Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423
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Last 3 months views: 1259
Valorization of refined sardine oil in canned Sardina pilchardus
Hind Mkadem
Food Sci. Preserv. 2024;31(4):541-553.
https://doi.org/10.11002/fsp.2024.31.4.541
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Last 3 months views: 1160
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: 1153
Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Last 3 months views: 1153
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: 1114
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: 1107
Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교
Hye-Mi Kang , Hyun-Jeong Kim , Eun-Jin Park , Jung-Woo Chae , Dong-Won Seo , Sam-Pin Lee
강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈
Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758
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Last 3 months views: 969
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: 956
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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Last 3 months views: 917
Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Pham Thi Quyen, Le Pham Tan Quoc
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
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Last 3 months views: 898
The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken
Jeongmin Kim , Yu Zhang , Yoseob Han , Yunju Lee , Chaeyeon Kang , Hojin Jung , Bon-Jae Gu
Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246
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Last 3 months views: 891

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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
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
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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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