ISSN: 0367-6293

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Korean Journal of Food Science and Technology Q4 Unclaimed

Tong Kwahak Hoe South Korea

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Korean Journal of Food Science and Technology is a journal indexed in SJR in Biotechnology and Food Science with an H index of 24. It has an SJR impact factor of 0,196 and it has a best quartile of Q4. It has an SJR impact factor of 0,196.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Applied Microbiology and Biotechnology (Q4) Applied Microbiology and Biotechnology (Q4) Biotechnology (Q4) Food Science (Q4)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Korean Journal of Food Science and Technology

0,196

SJR Impact factor

24

H Index

106

Total Docs (Last Year)

288

Total Docs (3 years)

3804

Total Refs

201

Total Cites (3 years)

287

Citable Docs (3 years)

0.66

Cites/Doc (2 years)

35.89

Ref/Doc

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Other journals with similar parameters

Journal of Applied Biotechnology Reports Q4
Shengwu Gongcheng Xuebao/Chinese Journal of Biotechnology Q4
Sheng wu gong cheng xue bao = Chinese journal of biotechnology Q4
Gene Reports Q4
Ecological Genetics Q4

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Aims and Scope

Best articles by citations

beta-1,4-Xylosidase Activity of Leuconostoc Lactic Acid Bacteria Isolated from Kimchi

Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer

Development of Mulberry-leaf Tea Containing gamma-Aminobutyric Acid (GABA) by Anaerobic Treatments

Brewing and Fermenting Characteristics of Makgeolli Produced from High-yielding Rice Varieties

Effect of Eupatorium japonicum Extract on the Metastasis, Invasion and Adhesion of MDA-MB-231 Human Breast Cancer Cells

Inhibitory Effects of Apple Peel Extract on Inflammatory Enzymes

Anti-inflammatory Effect of Ethanol Extract from Eupatorium japonicum

Protective Effect of Angelica keiskei Juice and Oenanthe javanica DC Juice on Oxidative Stress

Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat

Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator

Modulation of Cytotoxic Effects of Resveratrol by Its Anti- or Pro-oxidant Properties

Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion

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Effect of Light Emitting Diode and Fluorescent Light on Volatile Profiles of Soybean Oil during Storage

Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling

Contamination of Green Vegetable Juice by E. coli O157:H7 during Storage

Evaluation of a PCR Assay for the Rapid Detection of Staphylococcus aureus in Milk and Meat Products

Sterilization of Gochujang Sauce with Continuous Ohmic Hea

Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods

Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake

Antioxidant and Anti-inflammatory Effects of Ethanol Extracts from Perilla frutescens

Preservation of Strawberry Juice by Dynamic High-Pressure Processing

An Investigation of the Hazards Associated with Cucumber and Hot Pepper Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model

Freeze-thawing Conditions to Produce High Quality Bokbunja (Rubus occidentalis)

Source, Biosynthesis, Biological Activities and Pharmacokinetics of Oxyresveratrol