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

#TitleJournalYearCitations
1Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) PowderKorean Journal of Food and Cookery Science201326
2Quality Characteristics of Muffins by the Addition of Dried Barley Sprout PowderKorean Journal of Food and Cookery Science201425
3Quality Characteristics and Granule Manufacture of Mulberry and Blueberry Fruit ExtractsKorean Journal of Food and Cookery Science201224
4The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf PowderKorean Journal of Food and Cookery Science201123
5Quality Characteristics of Jelly Added with Mulberry JuiceKorean Journal of Food and Cookery Science201223
6Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato PowderKorean Journal of Food and Cookery Science201222
7Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold StorageKorean Journal of Food and Cookery Science201322
8Quality Characteristics of Muffins Added with Ginseng LeafKorean Journal of Food and Cookery Science201421
9Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed OilKorean Journal of Food and Cookery Science201320
10Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during StorageKorean Journal of Food and Cookery Science201119
11Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato PowderKorean Journal of Food and Cookery Science201319
12Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) PowderKorean Journal of Food and Cookery Science201419
13Quality Characteristics and Antioxidant Activities of Yanggeng with Added Rehmanniae radix Preparata ConcentrateKorean Journal of Food and Cookery Science201218
14The Effect of Superheated Steam Cooking Condition on Physico-Chemical and Sensory Characteristics of Chicken Breast FilletsKorean Journal of Food and Cookery Science201417
15Comparison of Pork Patty Quality Characteristics with Various Binding AgentsKorean Journal of Food and Cookery Science201517
16Antioxidative and Physiological Activities of Traditional Korean TeasKorean Journal of Food and Cookery Science201116
17Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume ConcentrateKorean Journal of Food and Cookery Science201116
18The Quality Characteristics of Sulgidduk Prepared with Parsley powderKorean Journal of Food and Cookery Science201115
19Characteristics of Sweet Potato Powders from Eight Korean VarietiesKorean Journal of Food and Cookery Science201115
20Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) PowderKorean Journal of Food and Cookery Science201415
21Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold StorageKorean Journal of Food and Cookery Science201515
22Quality Characteristics of Sulgidduk with Beet Leaf PowderKorean Journal of Food and Cookery Science201415
23Quality Characteristics of Jeungpyun Prepared with Different Ratios of polygonum multiflorum Thunb PowderKorean Journal of Food and Cookery Science201114
24The Quality Characteristics of Sausage with Added Black Garlic ExtractsKorean Journal of Food and Cookery Science201114
25A Survey on the Perceptions of Consumer Organizations to Promote Risk Communication for Food AdditivesKorean Journal of Food and Cookery Science201314
26Quality Characteristics of Sulgidduk Prepared with Apple PowderKorean Journal of Food and Cookery Science201114
27Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceusKorean Journal of Food and Cookery Science201314
28A Study on Domestic Consumers’ Needs and Importance-Performance Analysis of Selective Attributes for Developing Home Meal Replacement (HMR) ProductsKorean Journal of Food and Cookery Science201614
29Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne IllnessKorean Journal of Food and Cookery Science201213
30Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry PomaceKorean Journal of Food and Cookery Science201213
31Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice FloursKorean Journal of Food and Cookery Science201213
32A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi areaKorean Journal of Food and Cookery Science201313
33Quality Characteristics of Bread with Persimmon Peel PowderKorean Journal of Food and Cookery Science201112
34Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol ContentsKorean Journal of Food and Cookery Science201112
35Quality Characteristics of Sulgidduk Added with Hizikia fusiformis PowderKorean Journal of Food and Cookery Science201112
36Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)Korean Journal of Food and Cookery Science201212
37Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and ChineseKorean Journal of Food and Cookery Science201312
38Trends of Perception and Information Needs on Food Additives of Children and Parents by Analyzing the Safety Assessment Reports of Food Additives in 2008~2013Korean Journal of Food and Cookery Science201412
39The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork PattiesKorean Journal of Food and Cookery Science201512
40Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking MethodsKorean Journal of Food and Cookery Science201512
41Quality characteristics of Sulgidduk by the Addition of Apricot Seed PowderKorean Journal of Food and Cookery Science201112
42Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface MethodologyKorean Journal of Food and Cookery Science201212
43Physical Properties and Preference of a Steamed Sweet Potato Slab after Mild Hot Air DryingKorean Journal of Food and Cookery Science201111
44Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extractsKorean Journal of Food and Cookery Science201311
45Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi FermentationKorean Journal of Food and Cookery Science201311
46Quality Characteristics of Cookies with Persimmon Peel PowderKorean Journal of Food and Cookery Science201411
47Quality Characteristics of Cookies with Ginger PowderKorean Journal of Food and Cookery Science201511
48Quality Characteristics on Adding Blood Levels to Blood SausageKorean Journal of Food and Cookery Science201511
49Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger PattiesKorean Journal of Food and Cookery Science201611
50Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used VegetablesKorean Journal of Food and Cookery Science201611