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Top Articles

#TitleJournalYearCitations
1Effects of Sweet Pumpkin Powder on Quality Characteristics of CookiesJournal of the Korean Society of Food Culture201229
2Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge CakesJournal of the Korean Society of Food Culture201427
3Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf PowderJournal of the Korean Society of Food Culture201221
4The Relationships of Dietary Behavior, Food Intake, and Life Satisfaction with Family Meal Frequency in Middle School StudentsJournal of the Korean Society of Food Culture201319
5A 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 Culture201416
6Antioxidant Activity and Quality Characteristics of Acorn (Quercus autissima carruther) CookiesJournal of the Korean Society of Food Culture201215
7Quality Characteristics of Tofu Added with Loquat (Eriobotrya japonica Lindl.) Leaf PowderJournal of the Korean Society of Food Culture201215
8Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin PowderJournal of the Korean Society of Food Culture201315
9Quality Characteristics of Dried Noodles Added with Ligularia fischeri PowderJournal of the Korean Society of Food Culture201415
10Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis PowderJournal of the Korean Society of Food Culture201415
11The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School StudentsJournal of the Korean Society of Food Culture201314
12A Study on the Damyang Area Restaurants in Bamboo food villageJournal of the Korean Society of Food Culture201312
13Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and StorageJournal of the Korean Society of Food Culture201211
14Sensory Characteristics of Different Types of Commercial Soy SauceJournal of the Korean Society of Food Culture201311
15Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet QualityJournal of the Korean Society of Food Culture201411
16Quality Characteristics of Jelly Prepared with Purple Sweet Potato PowderJournal of the Korean Society of Food Culture201211
17Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』Journal of the Korean Society of Food Culture201211
18Survey 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 KoreaJournal of the Korean Society of Food Culture201210
19Effect of Green Coffee Bean Extract Supplementation on Body Fat Reduction in Mildly Obese WomenJournal of the Korean Society of Food Culture201210
20Sensory Drivers of Liking for Adlay (Coix lacryma-jobi) TeaJournal of the Korean Society of Food Culture201210
21Antioxidant Activity and Quality Characteristics of Chestnut CookiesJournal of the Korean Society of Food Culture201310
22Changes in Quality Characteristics of Eggplant Pickles by Salt Content and Drying Time during StorageJournal of the Korean Society of Food Culture201210
23Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. PowderJournal of the Korean Society of Food Culture201310
24Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface MethodologyJournal of the Korean Society of Food Culture201410
25A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different PeriodsJournal of the Korean Society of Food Culture20129
26Transition of Korean Meat Consumption and Consumption Trends after Modern Times - Focused on Beef and Pork -Journal of the Korean Society of Food Culture20129
27Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot ExtractJournal of the Korean Society of Food Culture20139
28Review 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 Culture20139
29Quality Characteristics of Mandupi Added with Curcuma aromatica PowderJournal of the Korean Society of Food Culture20149
30Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhanguaJournal of the Korean Society of Food Culture20159
31Quality Characteristics and Shelf-life of Tomato sauce Prepared by Addition of fresh dillJournal of the Korean Society of Food Culture20129
32Development of Local Food Content in Jinan-Gun and Gurye-Gun through StorytellingJournal of the Korean Society of Food Culture20139
33Quality Characteristics of Sponge Cake with Added Lotus Leaf PowderJournal of the Korean Society of Food Culture20139
34Study 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 Culture20128
35Optimization of Sweet Rice Muffin Processing Prepared with Oak Mushroom (Lentinus edodes) PowderJournal of the Korean Society of Food Culture20128
36Changes in Qaulity Characteristics of Makgeolli during Storage TimeJournal of the Korean Society of Food Culture20128
37An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)Journal of the Korean Society of Food Culture20138
38Quality Characteristics of Bread Supplemented with Sweet PumpkinJournal of the Korean Society of Food Culture20138
39Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzaeJournal of the Korean Society of Food Culture20158
40A 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 Culture20158
41Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different SolventsJournal of the Korean Society of Food Culture20128
42Bibliographical Considerations of Cooking Recorded in the 18th Century Document 「Japji」Journal of the Korean Society of Food Culture20128
43Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress LevelsJournal of the Korean Society of Food Culture20138
44A Survey on the Consumption of Vitamin and Mineral Supplements as Health Functional Foods and Related Factors by Korean AdolescentsJournal of the Korean Society of Food Culture20138
45Quality Characteristics of Tofu Added Ligularia fischeri PowderJournal of the Korean Society of Food Culture20138
46Effects of Dietary Education on Low-sodium Diet AdaptationJournal of the Korean Society of Food Culture20148
47Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and KoreansJournal of the Korean Society of Food Culture20127
48Exploratory 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 Culture20127
49The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal MicroorganismsJournal of the Korean Society of Food Culture20137
50Quality Characteristics of Fish Paste Containing Lagocephalus lunaris PowderJournal of the Korean Society of Food Culture20137