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exaly
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Journals
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Korean Journal of Food and Cookery Science
›
top-articles
Korean Journal of Food and Cookery Science
0.2
(top 100%)
impact factor
908
(top 20%)
papers
2.8K
(top 50%)
citations
16
(top 50%)
h
-index
0.2
(top 100%)
impact factor
961
all documents
2.8K
doc citations
21
(top 50%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
Korean Journal of Food and Cookery Science
2013
26
2
Quality Characteristics of Muffins by the Addition of Dried Barley Sprout Powder
Korean Journal of Food and Cookery Science
2014
25
3
Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit Extracts
Korean Journal of Food and Cookery Science
2012
24
4
The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder
Korean Journal of Food and Cookery Science
2011
23
5
Quality Characteristics of Jelly Added with Mulberry Juice
Korean Journal of Food and Cookery Science
2012
23
6
Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
Korean Journal of Food and Cookery Science
2012
22
7
Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage
Korean Journal of Food and Cookery Science
2013
22
8
Quality Characteristics of Muffins Added with Ginseng Leaf
Korean Journal of Food and Cookery Science
2014
21
9
Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil
Korean Journal of Food and Cookery Science
2013
20
10
Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during Storage
Korean Journal of Food and Cookery Science
2011
19
11
Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder
Korean Journal of Food and Cookery Science
2013
19
12
Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder
Korean Journal of Food and Cookery Science
2014
19
13
Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata Concentrate
Korean Journal of Food and Cookery Science
2012
18
14
The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast Fillets
Korean Journal of Food and Cookery Science
2014
17
15
Comparison of Pork Patty Quality Characteristics with Various Binding Agents
Korean Journal of Food and Cookery Science
2015
17
16
Antioxidative and Physiological Activities of Traditional Korean Teas
Korean Journal of Food and Cookery Science
2011
16
17
Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate
Korean Journal of Food and Cookery Science
2011
16
18
The Quality Characteristics of Sulgidduk Prepared with Parsley powder
Korean Journal of Food and Cookery Science
2011
15
19
Characteristics of Sweet Potato Powders from Eight Korean Varieties
Korean Journal of Food and Cookery Science
2011
15
20
Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) Powder
Korean Journal of Food and Cookery Science
2014
15
21
Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold Storage
Korean Journal of Food and Cookery Science
2015
15
22
Quality Characteristics of Sulgidduk with Beet Leaf Powder
Korean Journal of Food and Cookery Science
2014
15
23
Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb Powder
Korean Journal of Food and Cookery Science
2011
14
24
The Quality Characteristics of Sausage with Added Black Garlic Extracts
Korean Journal of Food and Cookery Science
2011
14
25
A Survey on the Perceptions of Consumer Organizations to Promote Risk Communication for Food Additives
Korean Journal of Food and Cookery Science
2013
14
26
Quality Characteristics of Sulgidduk Prepared with Apple Powder
Korean Journal of Food and Cookery Science
2011
14
27
Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus
Korean Journal of Food and Cookery Science
2013
14
28
A Study on Domestic Consumers’ Needs and Importance-Performance Analysis of Selective Attributes for Developing Home Meal Replacement (HMR) Products
Korean Journal of Food and Cookery Science
2016
14
29
Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne Illness
Korean Journal of Food and Cookery Science
2012
13
30
Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace
Korean Journal of Food and Cookery Science
2012
13
31
Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours
Korean Journal of Food and Cookery Science
2012
13
32
A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area
Korean Journal of Food and Cookery Science
2013
13
33
Quality Characteristics of Bread with Persimmon Peel Powder
Korean Journal of Food and Cookery Science
2011
12
34
Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents
Korean Journal of Food and Cookery Science
2011
12
35
Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder
Korean Journal of Food and Cookery Science
2011
12
36
Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)
Korean Journal of Food and Cookery Science
2012
12
37
Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese
Korean Journal of Food and Cookery Science
2013
12
38
Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013
Korean Journal of Food and Cookery Science
2014
12
39
The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties
Korean Journal of Food and Cookery Science
2015
12
40
Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods
Korean Journal of Food and Cookery Science
2015
12
41
Quality characteristics of Sulgidduk by the Addition of Apricot Seed Powder
Korean Journal of Food and Cookery Science
2011
12
42
Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface Methodology
Korean Journal of Food and Cookery Science
2012
12
43
Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air Drying
Korean Journal of Food and Cookery Science
2011
11
44
Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts
Korean Journal of Food and Cookery Science
2013
11
45
Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation
Korean Journal of Food and Cookery Science
2013
11
46
Quality Characteristics of Cookies with Persimmon Peel Powder
Korean Journal of Food and Cookery Science
2014
11
47
Quality Characteristics of Cookies with Ginger Powder
Korean Journal of Food and Cookery Science
2015
11
48
Quality Characteristics on Adding Blood Levels to Blood Sausage
Korean Journal of Food and Cookery Science
2015
11
49
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
Korean Journal of Food and Cookery Science
2016
11
50
Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables
Korean Journal of Food and Cookery Science
2016
11
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