0.1(top 100%)
impact factor
2.9K(top 10%)
papers
3.1K(top 20%)
citations
11(top 50%)
h-index
0.1(top 100%)
impact factor
3.2K
all documents
3.2K
doc citations
13(top 50%)
g-index

Top Articles

#TitleJournalYearCitations
1Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)Culinary Science & Hospitality Research201518
2A Study on Mediating Effect of Customer Satisfaction and Attitudinal Loyalty between the Brand Image and Behavioral loyalty in Coffeeshops -Focusing on Capital Area and Non-Capital Area-Culinary Science & Hospitality Research201416
3An Exploratory Study on the Semantic Network Analysis of Food Tourism through the Big DataCulinary Science & Hospitality Research201713
4Characteristics of Cookies Quality containing Bitter Melon (Momordica charantia L.) PowderCulinary Science & Hospitality Research201413
5The Influence of Social Capital on Food Product Purchase Intention and SNS-WOM - Mediating Role of Trust -Culinary Science & Hospitality Research201612
6Quality Changes of Vegetables by different Cooking MethodsCulinary Science & Hospitality Research201212
7Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice FlourCulinary Science & Hospitality Research201212
8A Study on Influence of Family Restaurant Image on Satisfaction,Trust and Revisit IntentionCulinary Science & Hospitality Research201712
9Quality and Characteristics of Manufacturing Sunsik with Edible Insect(Mealworm)Culinary Science & Hospitality Research201812
10Non-Muslim Customers’ Purchase Intention on Halal Food Products in MalaysiaCulinary Science & Hospitality Research201611
11The Effect of Mobile Food Delivery Application Usage Factors on Customer Satisfaction and Intention to ReuseCulinary Science & Hospitality Research201711
12The Study on the Consumers' Perception and Purchasing Behavior of Rice Cake as a MealCulinary Science & Hospitality Research200711
13Quality Characteristics of Korean Wheat Wet Noodles with Pomegranate Cortex PowderCulinary Science & Hospitality Research200911
14Digital Transformation: Development of New Business Models in the Tourism IndustryCulinary Science & Hospitality Research201910
15Quality Characteristics of Cookies Prepared with Angelica gigas Nakai PowderCulinary Science & Hospitality Research200910
16Making Fish Paste with Yam(Dioscorea japonica Thumb) Powder and Its CharacteristicsCulinary Science & Hospitality Research200910
17Quality Characteristics of Garaedduk with Roasted Rice BranCulinary Science & Hospitality Research201010
18The Effect of Servicescape of an Eco-friendly Restaurant on Customer Perceived Value, Attitude and Behavior IntentionCulinary Science & Hospitality Research201210
19Characteristics of Quality for Sulgidduk withMomordica charantia L. PowderCulinary Science & Hospitality Research201610
20Quality Characteristics of Yanggaeng Added with Curcuma longa L. PowderCulinary Science & Hospitality Research20149
21Influence of Smart Phone Food Delivery Apps' Service Quality on Emotional Response and App Reuse Intention - Focused on PAD Theory -Culinary Science & Hospitality Research20169
22Influence of Purchase Motivation and Selection Attributes of HMR on Repurchase Intention according to LifestylesCulinary Science & Hospitality Research20139
23Quality Characteristics of Noodles added with Tomato PowderCulinary Science & Hospitality Research20159
24Quality Characteristics of Sourdough Bread made with Kamut Sour StarterCulinary Science & Hospitality Research20169
25Quality Characteristics of Sulgidduk added with Cirsium setidens NakaiCulinary Science & Hospitality Research20169
26Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel PowderCulinary Science & Hospitality Research20128
27Quality Characteristics of Jelly Added with Pressed Kiwi(Actinidia chinensis var. 'Halla Gold') JuiceCulinary Science & Hospitality Research20138
28Quality Characteristics of Yanggaeng added with Acaiberry (Euterpe oleracea Mart.) PowderCulinary Science & Hospitality Research20158
29Changes in the Quality Characteristics of Mung Bean Starch Jelly with White Lotus(Nelumbo nucifera) Root Powder AddedCulinary Science & Hospitality Research20108
30Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato PowderCulinary Science & Hospitality Research20108
31The Quality Characteristics of Sulgidduk added with Cheongkukjang PowderCulinary Science & Hospitality Research20108
32Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) PowderCulinary Science & Hospitality Research20108
33A Study on the Effect of Selection Attributes on Consumer Satisfaction and Repurchase intention about HMR- In case of Ready-to-end-cook -Culinary Science & Hospitality Research20118
34A Study on the Effect of Selection Attributes on Consumer Satisfaction and Repurchase intention about HMR- In case of Ready-to-end-cook -Culinary Science & Hospitality Research20118
35The Quality Characteristics of Curcuma longa L powder SulgitteokCulinary Science & Hospitality Research20118
36A Study on the Development of HMR Products of Korean Foods Using Conjoint AnalysisCulinary Science & Hospitality Research20128
37Influence of Purchase Motivation and Selection Attributes of HMR on Repurchase Intention according to LifestylesCulinary Science & Hospitality Research20138
38Usage Status of Traditional Rice Cake as a Meal Substitute and Analysis on the Selection Attributes Affecting PurchaseCulinary Science & Hospitality Research20148
39A Study on the Effects of SNS Information Characteristics and SNS Site Characteristics on the Intention to Visit a RestaurantCulinary Science & Hospitality Research20158
40Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)Culinary Science & Hospitality Research20158
41A Semantic Network Analysis of Big Data regarding Food Exhibition at Convention CenterCulinary Science & Hospitality Research20178
42The Relationships of Consumers’ Objective Knowledge, Subjective Knowledge, Risk Perception and Purchase Intention of Organic Food : A Mediating Effect of Risk Perception towards Food SafetyCulinary Science & Hospitality Research20117
43The Effect of Attributes of Selecting Korean Restaurants Pursuant to Food Service Consumption Propensity on Behavioral IntentCulinary Science & Hospitality Research20147
44The Effect of Selection Attribute of HMR Product on the Consumer Purchasing Intention of an Single Household- Centered on the Regulation Effect of Consumer Online Reviews -Culinary Science & Hospitality Research20167
45Understanding of Nutrition Labelling Use and Related Factors among Korean AdultsCulinary Science & Hospitality Research20187
46A Study on the Characteristics of Pine-tree Mushroom(Tricholoma matsutake Sing.) Pickle for the Standard RecipeCulinary Science & Hospitality Research20087
47The Study on the Relationships between Dining-out Activities, Eating Habits, and the Frequency of Fast Food Intake and Obesity among the University Students in the Busan AreaCulinary Science & Hospitality Research20097
48Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) PowderCulinary Science & Hospitality Research20107
49Quality and Sensory Characteristics of Bulgogi Sauce with Various Amount of Omija Extract JuiceCulinary Science & Hospitality Research20107
50Quality Characteristics of Fresh Pasta Noodles With Perilla LeavesCulinary Science & Hospitality Research20117