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

#TitleJournalYearCitations
1Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in KoreaThe Korean Journal of Food and Nutrition201241
2Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner ShellThe Korean Journal of Food and Nutrition201230
3Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas NakaiThe Korean Journal of Food and Nutrition201129
4Quality Characteristics of Cookies added with Chungkukjang PowderThe Korean Journal of Food and Nutrition201127
5Preparation and Sensory Characteristics of Chocolate with Added Coffee WasteThe Korean Journal of Food and Nutrition201126
6Study on the Alleviation of an Alcohol Induced Hangover and the Antioxidant Activity by Mulberry FruitThe Korean Journal of Food and Nutrition201125
7Consumer Awareness of Nutrition Labelling in Restaurants according to Level of Health ConsciousnessThe Korean Journal of Food and Nutrition201123
8Antioxidative Capacity and Quality Characteristics of Yanggaeng using Fermented Red Ginseng for the ElderlyThe Korean Journal of Food and Nutrition201222
9Quality Characteristics of Patty Prepared with Mealworm PowderThe Korean Journal of Food and Nutrition201522
10Changes in Components and Peptides during Fermentation of CheonggookjangThe Korean Journal of Food and Nutrition201121
11Determination of Bioactive Compounds and Anti-cancer Effect from Extracts of Korean Cabbage and CabbageThe Korean Journal of Food and Nutrition201221
12Antioxidant and Antitumor Activities of Methanolic Extracts from Humulus japonicusThe Korean Journal of Food and Nutrition201221
13Quality Characteristics of Rice-doenjang during Fermentation by Differently Shaped Meju and Adding StarterThe Korean Journal of Food and Nutrition201221
14Manufacture and Quality Evaluation of Cookies prepared with Mealworm (Tenebrio molitor) PowderThe Korean Journal of Food and Nutrition201621
15A Study on Food Behaviors and Nutrient Intakes according to Body Mass Index and Body Image Recognition in Female University Students from IncheonThe Korean Journal of Food and Nutrition201121
16Dietary Habits and Behaviors of College Students in the Northern Gyeonggi-do RegionThe Korean Journal of Food and Nutrition201321
17Dietary Attitude of Single Households in Metropolitan AreasThe Korean Journal of Food and Nutrition201620
18Effect of Onion Peel Extracts on Blood Lipid Profile and Blood Coagulation in High Fat Fed SD RatsThe Korean Journal of Food and Nutrition201119
19Fermentative Characteristics of Low-Sodium Kimchi Prepared with Salt ReplacementThe Korean Journal of Food and Nutrition201118
20[Lactic Acid Bacteria] Probiotic Lactic Acid BacteriaThe Korean Journal of Food and Nutrition201118
21Development of Value-added Ketchup Products with Korean Chile Peppers(Capsicum annuum L.) and Their Sensory EvaluationThe Korean Journal of Food and Nutrition201218
22Eating 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 Nutrition201218
23Quality Characteristics of Cookies containing Platycodon grandiflorum PowderThe Korean Journal of Food and Nutrition201317
24Optimization of Makgeolli Manufacture Using Several Sweet PotatoesThe Korean Journal of Food and Nutrition201317
25Quality Characteristics of Cookies added with Hongkuk PowderThe Korean Journal of Food and Nutrition201317
26Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi AreaThe Korean Journal of Food and Nutrition201316
27Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke PowderThe Korean Journal of Food and Nutrition201416
28The Actual Conditions and Recognition of Dietary Life Education in Elementary School after Execution of the Dietary Life Education Support ActThe Korean Journal of Food and Nutrition201115
29Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure ProcessThe Korean Journal of Food and Nutrition201215
30Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in KoreaThe Korean Journal of Food and Nutrition201315
31Effects 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 Nutrition201115
32National Standard Food Composition Tables Provide the Infrastructure for Food and Nutrition Research According to Policy and IndustryThe Korean Journal of Food and Nutrition201315
33Effect of Adding Amaranth Powder on Noodle QualityThe Korean Journal of Food and Nutrition201114
34Comparisons of the Physicochemical Characteristics of Korean Traditional Soy Sauce with Varying Soybean Seeding Periods and Regions of ProductionThe Korean Journal of Food and Nutrition201114
35Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran PowderThe Korean Journal of Food and Nutrition201114
36Anticancer Activity and Quantitative Analysis of Glucosinolates from Green and Red Leaf MustardThe Korean Journal of Food and Nutrition201113
37Varietal Variation of Gelatinization and Cooking Properties in Rice having Different Amylose ContentsThe Korean Journal of Food and Nutrition201213
38Development of Value-added Macaronè with Perilla frutescens Powders and Their Physiological CharacteristicsThe Korean Journal of Food and Nutrition201513
39Effect of Mulberry Extract on the Lipid Profile and Liver Function in Mice Fed a High Fat DietThe Korean Journal of Food and Nutrition201613
40Recognition and Consumption of Meal Alone and Processed Food according to Major of College StudentsThe Korean Journal of Food and Nutrition201613
41In Vivo Immunological Activity in Fermentation with Black Rice BranThe Korean Journal of Food and Nutrition201112
42Quality Characteristics of Kimbugak with Sea Tangle PowderThe Korean Journal of Food and Nutrition201112
43Effect of Ohmic Heating on Characteristics of Heating Denaturation of Soybean ProteinThe Korean Journal of Food and Nutrition201112
44Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo BeefThe Korean Journal of Food and Nutrition201312
45Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid BacteriaThe Korean Journal of Food and Nutrition201312
46A Study on the Nutrition Knowledge, Dietary Behaviors, and Dietary Habits according to the Gender in High School Students in Chungnam AreaThe Korean Journal of Food and Nutrition201412
47Fatty Acid Composition and Anti-inflammatory Effects of the Freeze Dried Tenebrio molitor LarvaThe Korean Journal of Food and Nutrition201712
48Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarumThe Korean Journal of Food and Nutrition201312
49Characteristics 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 Nutrition201312
50The Antioxidant Effect of Portulaca oleracea Extracts and Its Antimicrobial Activity on Helicobacter pyloriThe Korean Journal of Food and Nutrition201111