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

#TitleJournalYearCitations
1The Antioxidant Activities of the Some Commercial TeasJournal of the Korean Society of Food Science and Nutrition2003149
2Physicochemical Characteristics of Black Garlic (Allium sativum L.)Journal of the Korean Society of Food Science and Nutrition2008100
3Antioxidant Activity and Quality Characteristics of Pine Needle CookiesJournal of the Korean Society of Food Science and Nutrition200981
4Antioxidant Activity of Black Garlic (Allium sativum L.)Journal of the Korean Society of Food Science and Nutrition200870
5Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild PlantsJournal of the Korean Society of Food Science and Nutrition201164
6Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)Journal of the Korean Society of Food Science and Nutrition201358
7Antioxidant Activity and Quality Characteristics of Black Rice Bran CookiesJournal of the Korean Society of Food Science and Nutrition201257
8Antioxidant Activities and Antioxidant Compounds of Some Specialty RicesJournal of the Korean Society of Food Science and Nutrition200856
9Antioxidant and α-Glucosidase Inhibitory Effect of Tartary Buckwheat Extract Obtained by the Treatment of Different Solvents and EnzymesJournal of the Korean Society of Food Science and Nutrition200956
10Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and RaspberryJournal of the Korean Society of Food Science and Nutrition200855
11Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken MeatJournal of the Korean Society of Food Science and Nutrition200254
12Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur CompoundsJournal of the Korean Society of Food Science and Nutrition201254
13Screening of Extracts from Marine Green and Brown Algae in Jeju for Potential Marine Angiotensin-I Converting Enzyme (ACE) Inhibitory ActivityJournal of the Korean Society of Food Science and Nutrition200653
14Characteristics of Blueberry Added MakgeolliJournal of the Korean Society of Food Science and Nutrition201153
15Comparison of Nutritional Composition in Korean RicesJournal of the Korean Society of Food Science and Nutrition200252
16Consumer Perceptions of Food-Related Hazards and Correlates of Degree of Concerns about FoodJournal of the Korean Society of Food Science and Nutrition200551
17Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) PowderJournal of the Korean Society of Food Science and Nutrition201151
18Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 CellsJournal of the Korean Society of Food Science and Nutrition201251
19College Students' Attitude toward Body Weight Control, Health-related Lifestyle and Dietary Behavior by Self-perception on Body Image and Obesity IndexJournal of the Korean Society of Food Science and Nutrition200549
20The Correlation of Antioxidative Effects of 5 Korean Common Edible Seaweeds and Total Polyphenol ContentJournal of the Korean Society of Food Science and Nutrition200549
21Quality Characteristics of Brown Rice Takju by Different NuruksJournal of the Korean Society of Food Science and Nutrition201049
22Extraction of Polyphenols from Apple Peel Using Cellulase and Pectinase and Estimation of Antioxidant ActivityJournal of the Korean Society of Food Science and Nutrition200947
23Takju Brewing Using the Uncooked Germed Brown Rice at Second Stage MashJournal of the Korean Society of Food Science and Nutrition200347
24Antioxidant Activity and Inhibition Activity against α-Amylase and α-Glucosidase of Viola mandshurica ExtractsJournal of the Korean Society of Food Science and Nutrition200847
25Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. CultivarsJournal of the Korean Society of Food Science and Nutrition201047
26Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia JuiceJournal of the Korean Society of Food Science and Nutrition201347
27Studies on the Standardization of Doenjang (Korean Soybean Paste) 1. Standardization of Manufacturing Method of Doenjang by LiteraturesJournal of the Korean Society of Food Science and Nutrition200246
28Chemical Components of Red, White and Extruded Root GinsengJournal of the Korean Society of Food Science and Nutrition200546
29Antioxidative Activity of Hot Water Extracts from Medicinal PlantsJournal of the Korean Society of Food Science and Nutrition200646
30Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom PowdersJournal of the Korean Society of Food Science and Nutrition200445
31Antioxidant Activities and Induction of Apoptosis by Methanol Extracts from AvocadoJournal of the Korean Society of Food Science and Nutrition200845
32Total Polyphenol and Flavonoid of Fruit Extract of Opuntia humifusa and Its Inhibitory Effect on the Growth of MCF-7 Human Breast Cancer CellsJournal of the Korean Society of Food Science and Nutrition200944
33Antioxidative and Antimutagenic Effects of Korean Buckwheat, Sorghum, Millet and Job기s TearsJournal of the Korean Society of Food Science and Nutrition200443
34Quality Characteristics of Cookies with Ginseng PowderJournal of the Korean Society of Food Science and Nutrition200943
35Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to TemperatureJournal of the Korean Society of Food Science and Nutrition201143
36Total Polyphenol Content and Antioxidative Activity of Wild Grape (Vitis coignetiae) Extracts Depending on Ethanol ConcentrationsJournal of the Korean Society of Food Science and Nutrition200742
37Antioxidative Effects of Peanut Sprout ExtractsJournal of the Korean Society of Food Science and Nutrition201042
38Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive RatsJournal of the Korean Society of Food Science and Nutrition200341
39Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne PathogensJournal of the Korean Society of Food Science and Nutrition200441
40Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)Journal of the Korean Society of Food Science and Nutrition200740
41Screening of Biological Activities of Extracts from Rhododendron mucronulatum Turcz. FlowersJournal of the Korean Society of Food Science and Nutrition200840
42Antioxidant Activities of Medicinal Plant ExtractsJournal of the Korean Society of Food Science and Nutrition201340
43Antioxidative Activities of Temperature-stepwise Water Extracts from Inonotus obliquusJournal of the Korean Society of Food Science and Nutrition200539
44Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) ExtractsJournal of the Korean Society of Food Science and Nutrition200939
45Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal PlantsJournal of the Korean Society of Food Science and Nutrition201239
46Antioxidative Activity of Ethanol Extract from Lotus (Nelumbo nucifera) LeafJournal of the Korean Society of Food Science and Nutrition200638
47Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different TemperaturesJournal of the Korean Society of Food Science and Nutrition200837
48Quality Characteristics of the Chungkookjang Fermented by the Mixed Culture of Bacillus natto and B. licheniformisJournal of the Korean Society of Food Science and Nutrition200237
49Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu PeelsJournal of the Korean Society of Food Science and Nutrition200437
50Antioxidant Activities of Rubus coreanus Miquel and Morus alba L. FruitsJournal of the Korean Society of Food Science and Nutrition201437