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Journals
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Journal of the Korean Society of Food Culture
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top-articles
Journal of the Korean Society of Food Culture
0.3
(top 100%)
impact factor
371
(top 50%)
papers
1.2K
(top 50%)
citations
12
(top 50%)
h
-index
0.3
(top 100%)
impact factor
387
all documents
1.2K
doc citations
17
(top 50%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
Effects of Sweet Pumpkin Powder on Quality Characteristics of Cookies
Journal of the Korean Society of Food Culture
2012
29
2
Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes
Journal of the Korean Society of Food Culture
2014
27
3
Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder
Journal of the Korean Society of Food Culture
2012
21
4
The Relationships of Dietary Behavior, Food Intake, and Life Satisfaction with Family Meal Frequency in Middle School Students
Journal of the Korean Society of Food Culture
2013
19
5
A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family)
Journal of the Korean Society of Food Culture
2014
16
6
Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) Cookies
Journal of the Korean Society of Food Culture
2012
15
7
Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
Journal of the Korean Society of Food Culture
2012
15
8
Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder
Journal of the Korean Society of Food Culture
2013
15
9
Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder
Journal of the Korean Society of Food Culture
2014
15
10
Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder
Journal of the Korean Society of Food Culture
2014
15
11
The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School Students
Journal of the Korean Society of Food Culture
2013
14
12
A Study on the Damyang Area Restaurants in Bamboo food village
Journal of the Korean Society of Food Culture
2013
12
13
Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage
Journal of the Korean Society of Food Culture
2012
11
14
Sensory Characteristics of Different Types of Commercial Soy Sauce
Journal of the Korean Society of Food Culture
2013
11
15
Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality
Journal of the Korean Society of Food Culture
2014
11
16
Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
Journal of the Korean Society of Food Culture
2012
11
17
Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』
Journal of the Korean Society of Food Culture
2012
11
18
Survey on Consumption of Coffee Beverages and Energy Contribution Ratios of Coffee Beverages and Accompanying Snacks by College Students in Daejeon City and Chungnam Province in Korea
Journal of the Korean Society of Food Culture
2012
10
19
Effect of Green Coffee Bean Extract Supplementation on Body Fat Reduction in Mildly Obese Women
Journal of the Korean Society of Food Culture
2012
10
20
Sensory Drivers of Liking for Adlay (Coix lacryma-jobi) Tea
Journal of the Korean Society of Food Culture
2012
10
21
Antioxidant Activity and Quality Characteristics of Chestnut Cookies
Journal of the Korean Society of Food Culture
2013
10
22
Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during Storage
Journal of the Korean Society of Food Culture
2012
10
23
Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder
Journal of the Korean Society of Food Culture
2013
10
24
Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology
Journal of the Korean Society of Food Culture
2014
10
25
A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different Periods
Journal of the Korean Society of Food Culture
2012
9
26
Transition of Korean Meat Consumption and Consumption Trends after Modern Times - Focused on Beef and Pork -
Journal of the Korean Society of Food Culture
2012
9
27
Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract
Journal of the Korean Society of Food Culture
2013
9
28
Review of Application of Medicinal Porridges by King-Injo of the Joseon Dynasty - Based on the Records from The Daily Records of the Royal Secretariat of Joseon Dynasty -
Journal of the Korean Society of Food Culture
2013
9
29
Quality Characteristics of Mandupi Added with Curcuma aromatica Powder
Journal of the Korean Society of Food Culture
2014
9
30
Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua
Journal of the Korean Society of Food Culture
2015
9
31
Quality Characteristics and Shelf-life of Tomato sauce Prepared by Addition of fresh dill
Journal of the Korean Society of Food Culture
2012
9
32
Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling
Journal of the Korean Society of Food Culture
2013
9
33
Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder
Journal of the Korean Society of Food Culture
2013
9
34
Study on Food Quality of Korean Restaurants, Customer Satisfaction, and Revisit Intentions in Chinese University or College Students - Focused on different awareness of Korean food -
Journal of the Korean Society of Food Culture
2012
8
35
Optimization of Sweet Rice Muffin Processing Prepared with Oak Mushroom (Lentinus edodes) Powder
Journal of the Korean Society of Food Culture
2012
8
36
Changes in Qaulity Characteristics of Makgeolli during Storage Time
Journal of the Korean Society of Food Culture
2012
8
37
An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)
Journal of the Korean Society of Food Culture
2013
8
38
Quality Characteristics of Bread Supplemented with Sweet Pumpkin
Journal of the Korean Society of Food Culture
2013
8
39
Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae
Journal of the Korean Society of Food Culture
2015
8
40
A Study on the Kimchi Consumption of Korean Adults:Using Korea National Health and Nutrition Examination Survey (2010~2012)
Journal of the Korean Society of Food Culture
2015
8
41
Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents
Journal of the Korean Society of Food Culture
2012
8
42
Bibliographical Considerations of Cooking Recorded in the 18th Century Document 「Japji」
Journal of the Korean Society of Food Culture
2012
8
43
Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress Levels
Journal of the Korean Society of Food Culture
2013
8
44
A Survey on the Consumption of Vitamin and Mineral Supplements as Health Functional Foods and Related Factors by Korean Adolescents
Journal of the Korean Society of Food Culture
2013
8
45
Quality Characteristics of Tofu Added Ligularia fischeri Powder
Journal of the Korean Society of Food Culture
2013
8
46
Effects of Dietary Education on Low-sodium Diet Adaptation
Journal of the Korean Society of Food Culture
2014
8
47
Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans
Journal of the Korean Society of Food Culture
2012
7
48
Exploratory Study on Effects of Restaurant Attributes on Perception of Price and Brand Reputation - Comparison Between Locals and Tourists -
Journal of the Korean Society of Food Culture
2012
7
49
The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganisms
Journal of the Korean Society of Food Culture
2013
7
50
Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder
Journal of the Korean Society of Food Culture
2013
7
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