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Journals
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Journal of the Korean Society of Food Science and Nutrition
›
top-articles
Journal of the Korean Society of Food Science and Nutrition
0.6
(top 50%)
impact factor
4.5K
(top 5%)
papers
29.8K
(top 10%)
citations
40
(top 20%)
h
-index
0.6
(top 50%)
impact factor
4.8K
all documents
30.3K
doc citations
51
(top 20%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
The Antioxidant Activities of the Some Commercial Teas
Journal of the Korean Society of Food Science and Nutrition
2003
149
2
Physicochemical Characteristics of Black Garlic (Allium sativum L.)
Journal of the Korean Society of Food Science and Nutrition
2008
100
3
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
Journal of the Korean Society of Food Science and Nutrition
2009
81
4
Antioxidant Activity of Black Garlic (Allium sativum L.)
Journal of the Korean Society of Food Science and Nutrition
2008
70
5
Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild Plants
Journal of the Korean Society of Food Science and Nutrition
2011
64
6
Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)
Journal of the Korean Society of Food Science and Nutrition
2013
58
7
Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies
Journal of the Korean Society of Food Science and Nutrition
2012
57
8
Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices
Journal of the Korean Society of Food Science and Nutrition
2008
56
9
Antioxidant and α-Glucosidase Inhibitory Effect of Tartary Buckwheat Extract Obtained by the Treatment of Different Solvents and Enzymes
Journal of the Korean Society of Food Science and Nutrition
2009
56
10
Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and Raspberry
Journal of the Korean Society of Food Science and Nutrition
2008
55
11
Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
Journal of the Korean Society of Food Science and Nutrition
2002
54
12
Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur Compounds
Journal of the Korean Society of Food Science and Nutrition
2012
54
13
Screening of Extracts from Marine Green and Brown Algae in Jeju for Potential Marine Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity
Journal of the Korean Society of Food Science and Nutrition
2006
53
14
Characteristics of Blueberry Added Makgeolli
Journal of the Korean Society of Food Science and Nutrition
2011
53
15
Comparison of Nutritional Composition in Korean Rices
Journal of the Korean Society of Food Science and Nutrition
2002
52
16
Consumer Perceptions of Food-Related Hazards and Correlates of Degree of Concerns about Food
Journal of the Korean Society of Food Science and Nutrition
2005
51
17
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
Journal of the Korean Society of Food Science and Nutrition
2011
51
18
Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells
Journal of the Korean Society of Food Science and Nutrition
2012
51
19
College Students' Attitude toward Body Weight Control, Health-related Lifestyle and Dietary Behavior by Self-perception on Body Image and Obesity Index
Journal of the Korean Society of Food Science and Nutrition
2005
49
20
The Correlation of Antioxidative Effects of 5 Korean Common Edible Seaweeds and Total Polyphenol Content
Journal of the Korean Society of Food Science and Nutrition
2005
49
21
Quality Characteristics of Brown Rice Takju by Different Nuruks
Journal of the Korean Society of Food Science and Nutrition
2010
49
22
Extraction of Polyphenols from Apple Peel Using Cellulase and Pectinase and Estimation of Antioxidant Activity
Journal of the Korean Society of Food Science and Nutrition
2009
47
23
Takju Brewing Using the Uncooked Germed Brown Rice at Second Stage Mash
Journal of the Korean Society of Food Science and Nutrition
2003
47
24
Antioxidant Activity and Inhibition Activity against α-Amylase and α-Glucosidase of Viola mandshurica Extracts
Journal of the Korean Society of Food Science and Nutrition
2008
47
25
Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. Cultivars
Journal of the Korean Society of Food Science and Nutrition
2010
47
26
Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Juice
Journal of the Korean Society of Food Science and Nutrition
2013
47
27
Studies on the Standardization of Doenjang (Korean Soybean Paste) 1. Standardization of Manufacturing Method of Doenjang by Literatures
Journal of the Korean Society of Food Science and Nutrition
2002
46
28
Chemical Components of Red, White and Extruded Root Ginseng
Journal of the Korean Society of Food Science and Nutrition
2005
46
29
Antioxidative Activity of Hot Water Extracts from Medicinal Plants
Journal of the Korean Society of Food Science and Nutrition
2006
46
30
Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders
Journal of the Korean Society of Food Science and Nutrition
2004
45
31
Antioxidant Activities and Induction of Apoptosis by Methanol Extracts from Avocado
Journal of the Korean Society of Food Science and Nutrition
2008
45
32
Total Polyphenol and Flavonoid of Fruit Extract of Opuntia humifusa and Its Inhibitory Effect on the Growth of MCF-7 Human Breast Cancer Cells
Journal of the Korean Society of Food Science and Nutrition
2009
44
33
Antioxidative and Antimutagenic Effects of Korean Buckwheat, Sorghum, Millet and Job기s Tears
Journal of the Korean Society of Food Science and Nutrition
2004
43
34
Quality Characteristics of Cookies with Ginseng Powder
Journal of the Korean Society of Food Science and Nutrition
2009
43
35
Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature
Journal of the Korean Society of Food Science and Nutrition
2011
43
36
Total Polyphenol Content and Antioxidative Activity of Wild Grape (Vitis coignetiae) Extracts Depending on Ethanol Concentrations
Journal of the Korean Society of Food Science and Nutrition
2007
42
37
Antioxidative Effects of Peanut Sprout Extracts
Journal of the Korean Society of Food Science and Nutrition
2010
42
38
Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive Rats
Journal of the Korean Society of Food Science and Nutrition
2003
41
39
Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne Pathogens
Journal of the Korean Society of Food Science and Nutrition
2004
41
40
Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)
Journal of the Korean Society of Food Science and Nutrition
2007
40
41
Screening of Biological Activities of Extracts from Rhododendron mucronulatum Turcz. Flowers
Journal of the Korean Society of Food Science and Nutrition
2008
40
42
Antioxidant Activities of Medicinal Plant Extracts
Journal of the Korean Society of Food Science and Nutrition
2013
40
43
Antioxidative Activities of Temperature-stepwise Water Extracts from Inonotus obliquus
Journal of the Korean Society of Food Science and Nutrition
2005
39
44
Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) Extracts
Journal of the Korean Society of Food Science and Nutrition
2009
39
45
Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal Plants
Journal of the Korean Society of Food Science and Nutrition
2012
39
46
Antioxidative Activity of Ethanol Extract from Lotus (Nelumbo nucifera) Leaf
Journal of the Korean Society of Food Science and Nutrition
2006
38
47
Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures
Journal of the Korean Society of Food Science and Nutrition
2008
37
48
Quality Characteristics of the Chungkookjang Fermented by the Mixed Culture of Bacillus natto and B. licheniformis
Journal of the Korean Society of Food Science and Nutrition
2002
37
49
Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels
Journal of the Korean Society of Food Science and Nutrition
2004
37
50
Antioxidant Activities of Rubus coreanus Miquel and Morus alba L. Fruits
Journal of the Korean Society of Food Science and Nutrition
2014
37
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