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Journals
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The Korean Journal of Food and Nutrition
›
top-articles
The Korean Journal of Food and Nutrition
0.3
(top 100%)
impact factor
787
(top 20%)
papers
3.0K
(top 20%)
citations
18
(top 50%)
h
-index
0.3
(top 100%)
impact factor
796
all documents
3.1K
doc citations
24
(top 50%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea
The Korean Journal of Food and Nutrition
2012
41
2
Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell
The Korean Journal of Food and Nutrition
2012
30
3
Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai
The Korean Journal of Food and Nutrition
2011
29
4
Quality Characteristics of Cookies added with Chungkukjang Powder
The Korean Journal of Food and Nutrition
2011
27
5
Preparation and Sensory Characteristics of Chocolate with Added Coffee Waste
The Korean Journal of Food and Nutrition
2011
26
6
Study on the Alleviation of an Alcohol Induced Hangover and the Antioxidant Activity by Mulberry Fruit
The Korean Journal of Food and Nutrition
2011
25
7
Consumer Awareness of Nutrition Labelling in Restaurants according to Level of Health Consciousness
The Korean Journal of Food and Nutrition
2011
23
8
Antioxidative Capacity and Quality Characteristics of Yanggaeng using Fermented Red Ginseng for the Elderly
The Korean Journal of Food and Nutrition
2012
22
9
Quality Characteristics of Patty Prepared with Mealworm Powder
The Korean Journal of Food and Nutrition
2015
22
10
Changes in Components and Peptides during Fermentation of Cheonggookjang
The Korean Journal of Food and Nutrition
2011
21
11
Determination of Bioactive Compounds and Anti-cancer Effect from Extracts of Korean Cabbage and Cabbage
The Korean Journal of Food and Nutrition
2012
21
12
Antioxidant and Antitumor Activities of Methanolic Extracts from Humulus japonicus
The Korean Journal of Food and Nutrition
2012
21
13
Quality Characteristics of Rice-doenjang during Fermentation by Differently Shaped Meju and Adding Starter
The Korean Journal of Food and Nutrition
2012
21
14
Manufacture and Quality Evaluation of Cookies prepared with Mealworm (Tenebrio molitor) Powder
The Korean Journal of Food and Nutrition
2016
21
15
A Study on Food Behaviors and Nutrient Intakes according to Body Mass Index and Body Image Recognition in Female University Students from Incheon
The Korean Journal of Food and Nutrition
2011
21
16
Dietary Habits and Behaviors of College Students in the Northern Gyeonggi-do Region
The Korean Journal of Food and Nutrition
2013
21
17
Dietary Attitude of Single Households in Metropolitan Areas
The Korean Journal of Food and Nutrition
2016
20
18
Effect of Onion Peel Extracts on Blood Lipid Profile and Blood Coagulation in High Fat Fed SD Rats
The Korean Journal of Food and Nutrition
2011
19
19
Fermentative Characteristics of Low-Sodium Kimchi Prepared with Salt Replacement
The Korean Journal of Food and Nutrition
2011
18
20
[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria
The Korean Journal of Food and Nutrition
2011
18
21
Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory Evaluation
The Korean Journal of Food and Nutrition
2012
18
22
Eating Habit, Body Image, and Weight Control Behavior by BMI in Korean Female High School Students - Using Korea Youth Risk Behavior Web-based Survey 2010 Data -
The Korean Journal of Food and Nutrition
2012
18
23
Quality Characteristics of Cookies containing Platycodon grandiflorum Powder
The Korean Journal of Food and Nutrition
2013
17
24
Optimization of Makgeolli Manufacture Using Several Sweet Potatoes
The Korean Journal of Food and Nutrition
2013
17
25
Quality Characteristics of Cookies added with Hongkuk Powder
The Korean Journal of Food and Nutrition
2013
17
26
Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi Area
The Korean Journal of Food and Nutrition
2013
16
27
Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder
The Korean Journal of Food and Nutrition
2014
16
28
The Actual Conditions and Recognition of Dietary Life Education in Elementary School after Execution of the Dietary Life Education Support Act
The Korean Journal of Food and Nutrition
2011
15
29
Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure Process
The Korean Journal of Food and Nutrition
2012
15
30
Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in Korea
The Korean Journal of Food and Nutrition
2013
15
31
Effects of Nutrition Education through Social Cognitive Theory in Elementary School Students -Focusing on the Nutrition Education of Sugar Intake-
The Korean Journal of Food and Nutrition
2011
15
32
National Standard Food Composition Tables Provide the Infrastructure for Food and Nutrition Research According to Policy and Industry
The Korean Journal of Food and Nutrition
2013
15
33
Effect of Adding Amaranth Powder on Noodle Quality
The Korean Journal of Food and Nutrition
2011
14
34
Comparisons of the Physicochemical Characteristics of Korean Traditional Soy Sauce with Varying Soybean Seeding Periods and Regions of Production
The Korean Journal of Food and Nutrition
2011
14
35
Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
The Korean Journal of Food and Nutrition
2011
14
36
Anticancer Activity and Quantitative Analysis of Glucosinolates from Green and Red Leaf Mustard
The Korean Journal of Food and Nutrition
2011
13
37
Varietal Variation of Gelatinization and Cooking Properties in Rice having Different Amylose Contents
The Korean Journal of Food and Nutrition
2012
13
38
Development of Value-added Macaronè with Perilla frutescens Powders and Their Physiological Characteristics
The Korean Journal of Food and Nutrition
2015
13
39
Effect of Mulberry Extract on the Lipid Profile and Liver Function in Mice Fed a High Fat Diet
The Korean Journal of Food and Nutrition
2016
13
40
Recognition and Consumption of Meal Alone and Processed Food according to Major of College Students
The Korean Journal of Food and Nutrition
2016
13
41
In Vivo Immunological Activity in Fermentation with Black Rice Bran
The Korean Journal of Food and Nutrition
2011
12
42
Quality Characteristics of Kimbugak with Sea Tangle Powder
The Korean Journal of Food and Nutrition
2011
12
43
Effect of Ohmic Heating on Characteristics of Heating Denaturation of Soybean Protein
The Korean Journal of Food and Nutrition
2011
12
44
Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef
The Korean Journal of Food and Nutrition
2013
12
45
Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria
The Korean Journal of Food and Nutrition
2013
12
46
A Study on the Nutrition Knowledge, Dietary Behaviors, and Dietary Habits according to the Gender in High School Students in Chungnam Area
The Korean Journal of Food and Nutrition
2014
12
47
Fatty Acid Composition and Anti-inflammatory Effects of the Freeze Dried Tenebrio molitor Larva
The Korean Journal of Food and Nutrition
2017
12
48
Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum
The Korean Journal of Food and Nutrition
2013
12
49
Characteristics of Nutrient Intake According to Metabolic Syndrome in Korean Elderly - Using Data from the Korea National Health and Nutrition Examination Survey 2010 -
The Korean Journal of Food and Nutrition
2013
12
50
The Antioxidant Effect of Portulaca oleracea Extracts and Its Antimicrobial Activity on Helicobacter pylori
The Korean Journal of Food and Nutrition
2011
11
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