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Journals
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Culinary Science & Hospitality Research
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top-articles
Culinary Science & Hospitality Research
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
#
Title
Journal
Year
Citations
1
Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)
Culinary Science & Hospitality Research
2015
18
2
A 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 Research
2014
16
3
An Exploratory Study on the Semantic Network Analysis of Food Tourism through the Big Data
Culinary Science & Hospitality Research
2017
13
4
Characteristics of Cookies Quality containing Bitter Melon (Momordica charantia L.) Powder
Culinary Science & Hospitality Research
2014
13
5
The Influence of Social Capital on Food Product Purchase Intention and SNS-WOM - Mediating Role of Trust -
Culinary Science & Hospitality Research
2016
12
6
Quality Changes of Vegetables by different Cooking Methods
Culinary Science & Hospitality Research
2012
12
7
Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour
Culinary Science & Hospitality Research
2012
12
8
A Study on Influence of Family Restaurant Image on Satisfaction,Trust and Revisit Intention
Culinary Science & Hospitality Research
2017
12
9
Quality and Characteristics of Manufacturing Sunsik with Edible Insect(Mealworm)
Culinary Science & Hospitality Research
2018
12
10
Non-Muslim Customers’ Purchase Intention on Halal Food Products in Malaysia
Culinary Science & Hospitality Research
2016
11
11
The Effect of Mobile Food Delivery Application Usage Factors on Customer Satisfaction and Intention to Reuse
Culinary Science & Hospitality Research
2017
11
12
The Study on the Consumers' Perception and Purchasing Behavior of Rice Cake as a Meal
Culinary Science & Hospitality Research
2007
11
13
Quality Characteristics of Korean Wheat Wet Noodles with Pomegranate Cortex Powder
Culinary Science & Hospitality Research
2009
11
14
Digital Transformation: Development of New Business Models in the Tourism Industry
Culinary Science & Hospitality Research
2019
10
15
Quality Characteristics of Cookies Prepared with Angelica gigas Nakai Powder
Culinary Science & Hospitality Research
2009
10
16
Making Fish Paste with Yam(Dioscorea japonica Thumb) Powder and Its Characteristics
Culinary Science & Hospitality Research
2009
10
17
Quality Characteristics of Garaedduk with Roasted Rice Bran
Culinary Science & Hospitality Research
2010
10
18
The Effect of Servicescape of an Eco-friendly Restaurant on Customer Perceived Value, Attitude and Behavior Intention
Culinary Science & Hospitality Research
2012
10
19
Characteristics of Quality for Sulgidduk withMomordica charantia L. Powder
Culinary Science & Hospitality Research
2016
10
20
Quality Characteristics of Yanggaeng Added with Curcuma longa L. Powder
Culinary Science & Hospitality Research
2014
9
21
Influence of Smart Phone Food Delivery Apps' Service Quality on Emotional Response and App Reuse Intention - Focused on PAD Theory -
Culinary Science & Hospitality Research
2016
9
22
Influence of Purchase Motivation and Selection Attributes of HMR on Repurchase Intention according to Lifestyles
Culinary Science & Hospitality Research
2013
9
23
Quality Characteristics of Noodles added with Tomato Powder
Culinary Science & Hospitality Research
2015
9
24
Quality Characteristics of Sourdough Bread made with Kamut Sour Starter
Culinary Science & Hospitality Research
2016
9
25
Quality Characteristics of Sulgidduk added with Cirsium setidens Nakai
Culinary Science & Hospitality Research
2016
9
26
Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder
Culinary Science & Hospitality Research
2012
8
27
Quality Characteristics of Jelly Added with Pressed Kiwi(Actinidia chinensis var. 'Halla Gold') Juice
Culinary Science & Hospitality Research
2013
8
28
Quality Characteristics of Yanggaeng added with Acaiberry (Euterpe oleracea Mart.) Powder
Culinary Science & Hospitality Research
2015
8
29
Changes in the Quality Characteristics of Mung Bean Starch Jelly with White Lotus(Nelumbo nucifera) Root Powder Added
Culinary Science & Hospitality Research
2010
8
30
Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder
Culinary Science & Hospitality Research
2010
8
31
The Quality Characteristics of Sulgidduk added with Cheongkukjang Powder
Culinary Science & Hospitality Research
2010
8
32
Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder
Culinary Science & Hospitality Research
2010
8
33
A 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 Research
2011
8
34
A 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 Research
2011
8
35
The Quality Characteristics of Curcuma longa L powder Sulgitteok
Culinary Science & Hospitality Research
2011
8
36
A Study on the Development of HMR Products of Korean Foods Using Conjoint Analysis
Culinary Science & Hospitality Research
2012
8
37
Influence of Purchase Motivation and Selection Attributes of HMR on Repurchase Intention according to Lifestyles
Culinary Science & Hospitality Research
2013
8
38
Usage Status of Traditional Rice Cake as a Meal Substitute and Analysis on the Selection Attributes Affecting Purchase
Culinary Science & Hospitality Research
2014
8
39
A Study on the Effects of SNS Information Characteristics and SNS Site Characteristics on the Intention to Visit a Restaurant
Culinary Science & Hospitality Research
2015
8
40
Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)
Culinary Science & Hospitality Research
2015
8
41
A Semantic Network Analysis of Big Data regarding Food Exhibition at Convention Center
Culinary Science & Hospitality Research
2017
8
42
The Relationships of Consumers’ Objective Knowledge, Subjective Knowledge, Risk Perception and Purchase Intention of Organic Food : A Mediating Effect of Risk Perception towards Food Safety
Culinary Science & Hospitality Research
2011
7
43
The Effect of Attributes of Selecting Korean Restaurants Pursuant to Food Service Consumption Propensity on Behavioral Intent
Culinary Science & Hospitality Research
2014
7
44
The 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 Research
2016
7
45
Understanding of Nutrition Labelling Use and Related Factors among Korean Adults
Culinary Science & Hospitality Research
2018
7
46
A Study on the Characteristics of Pine-tree Mushroom(Tricholoma matsutake Sing.) Pickle for the Standard Recipe
Culinary Science & Hospitality Research
2008
7
47
The 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 Area
Culinary Science & Hospitality Research
2009
7
48
Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder
Culinary Science & Hospitality Research
2010
7
49
Quality and Sensory Characteristics of Bulgogi Sauce with Various Amount of Omija Extract Juice
Culinary Science & Hospitality Research
2010
7
50
Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves
Culinary Science & Hospitality Research
2011
7
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