| # | Title | Journal | Year | Citations |
|---|
| 1 | Total Polyphenols, Total Flavonoid Contents, and Antioxidant Activity of Korean Natural and Medicinal Plants | Korean Journal of Food Science and Technology | 2012 | 146 |
| 2 | Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels | Korean Journal of Food Science and Technology | 2012 | 62 |
| 3 | Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli | Korean Journal of Food Science and Technology | 2011 | 56 |
| 4 | Effects of Ramie Leaves on Improvement of Lipid Metabolism and Antiobesity Effect in Rats Fed a High Fat/High Cholesterol Diet | Korean Journal of Food Science and Technology | 2011 | 37 |
| 5 | Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder | Korean Journal of Food Science and Technology | 2013 | 36 |
| 6 | Microbial and Pathogenic Contamination of Ready-to-eat Fresh Vegetables in Korea | Korean Journal of Food Science and Technology | 2011 | 35 |
| 7 | Antioxidant Contents and Antioxidant Activities of Hot-Water Extracts of Aronia (Aronia melancocarpa) with Different Drying Methods | Korean Journal of Food Science and Technology | 2014 | 34 |
| 8 | Microbiological Quality of Fresh-Cut Produce and Organic Vegetables | Korean Journal of Food Science and Technology | 2011 | 33 |
| 9 | Comparison of Phytochemical and Antioxidant Activities in Different Color Stages and Varieties of Paprika Harvested in Korea | Korean Journal of Food Science and Technology | 2011 | 30 |
| 10 | Characteristics of Fermented Dropwort Extract and Vinegar Using Fermented Dropwort Extract and Its Protective Effects on Oxidative Damage in Rat Glioma C6 Cells | Korean Journal of Food Science and Technology | 2013 | 27 |
| 11 | Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages | Korean Journal of Food Science and Technology | 2011 | 26 |
| 12 | Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean | Korean Journal of Food Science and Technology | 2011 | 26 |
| 13 | Analysis of Microbial Contamination of Sprouts and Fresh-cut Salads in a Market | Korean Journal of Food Science and Technology | 2011 | 26 |
| 14 | Total Phenolics, Total Flavonoids, and Antioxidant Capacity in the Leaves, Bulbs, and Roots of Allium hookeri | Korean Journal of Food Science and Technology | 2015 | 26 |
| 15 | The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder | Korean Journal of Food Science and Technology | 2014 | 26 |
| 16 | Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice | Korean Journal of Food Science and Technology | 2011 | 25 |
| 17 | Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity | Korean Journal of Food Science and Technology | 2014 | 25 |
| 18 | Quality Characteristics and Anti-proliferative Effects of Dropwort Extracts Fermented with Fructooligosaccarides on HepG2 Cells | Korean Journal of Food Science and Technology | 2011 | 24 |
| 19 | Quality Characteristics and Antioxidant Effects during Makgeolli Fermentation by Purple Sweet Potato-rice Nuruk | Korean Journal of Food Science and Technology | 2012 | 24 |
| 20 | Antioxidant Activity and Inhibitory Effect of Aster scaber Thunb. Extract on Adipocyte Differentiation in 3T3-L1 Cells | Korean Journal of Food Science and Technology | 2013 | 24 |
| 21 | Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts | Korean Journal of Food Science and Technology | 2012 | 23 |
| 22 | Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate | Korean Journal of Food Science and Technology | 2013 | 23 |
| 23 | Antioxidant Effects and Physiological Activities of Pumpkin (Cucurbita moschata Duch.) Extract from Different Aerial Parts | Korean Journal of Food Science and Technology | 2011 | 22 |
| 24 | Component Analysis and Antioxidant Activity of Oenanthe javanica Extracts | Korean Journal of Food Science and Technology | 2013 | 22 |
| 25 | Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added | Korean Journal of Food Science and Technology | 2012 | 22 |
| 26 | Stability of the Anthocyanin Pigment Extracted from Aronia (Aronia melancocarpa) | Korean Journal of Food Science and Technology | 2013 | 22 |
| 27 | Comparison of the Nutrient Composition and Quality of the Root of Allium hookeri Grown in Korea and Myanmar | Korean Journal of Food Science and Technology | 2014 | 21 |
| 28 | Physicochemical Properties of Black Doraji (Platycodon grandiflorum) | Korean Journal of Food Science and Technology | 2013 | 21 |
| 29 | Quality Characteristics of Takju Produced by Adding Different Amounts of Water | Korean Journal of Food Science and Technology | 2011 | 20 |
| 30 | Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue | Korean Journal of Food Science and Technology | 2016 | 20 |
| 31 | Quality Analysis of Diverse Rice Species for Rice Products | Korean Journal of Food Science and Technology | 2011 | 19 |
| 32 | Biochemical and Molecular Identification of Antibacterial Lactic Acid Bacteria Isolated from Kimchi | Korean Journal of Food Science and Technology | 2011 | 19 |
| 33 | Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang | Korean Journal of Food Science and Technology | 2011 | 19 |
| 34 | Changes in Quality Properties of Brown Rice after Germination | Korean Journal of Food Science and Technology | 2012 | 19 |
| 35 | Estimation on the Consumption Patterns of Potentially Hazardous Foods with High Consumer Risk Perception | Korean Journal of Food Science and Technology | 2013 | 19 |
| 36 | Changes in Physicochemical Characteristics and Antioxidant Activity of Adzuki Bean and Adzuki Bean Tea Depending on the Variety and Roasting Time | Korean Journal of Food Science and Technology | 2013 | 19 |
| 37 | Quality Characteristics and Biogenic Amine Production of Makgeolli Brewed with Commercial Nuruks | Korean Journal of Food Science and Technology | 2013 | 19 |
| 38 | Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures | Korean Journal of Food Science and Technology | 2015 | 19 |
| 39 | Screening the Antioxidant Components and Antioxidant Activitiy of Extracts Derived from Five Varieties of Edible Spring Flowers | Korean Journal of Food Science and Technology | 2014 | 19 |
| 40 | The Effects of Germination Conditions on GABA and the Nutritional Components of Barley | Korean Journal of Food Science and Technology | 2012 | 18 |
| 41 | Quality Properties of Makgeolli Brewed with Various Rice and Koji | Korean Journal of Food Science and Technology | 2013 | 18 |
| 42 | Difference of Starch Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) by Cultivated Regions | Korean Journal of Food Science and Technology | 2013 | 18 |
| 43 | Effect of Solar Salt on Kimchi Fermentation during Long-term Storage | Korean Journal of Food Science and Technology | 2014 | 18 |
| 44 | Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa) | Korean Journal of Food Science and Technology | 2015 | 18 |
| 45 | An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea | Korean Journal of Food Science and Technology | 2011 | 17 |
| 46 | Comparison of Gingerols in Various Fractions and the Antioxidant Effects of Supercritical Fluid Extracts from Ginger | Korean Journal of Food Science and Technology | 2011 | 17 |
| 47 | Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue | Korean Journal of Food Science and Technology | 2016 | 17 |
| 48 | Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage | Korean Journal of Food Science and Technology | 2011 | 16 |
| 49 | Isolation and Identification of Antioxidants from Makgeolli | Korean Journal of Food Science and Technology | 2012 | 16 |
| 50 | Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage | Korean Journal of Food Science and Technology | 2012 | 16 |
