verified SJR 0,196 · Q4 • database Scopus / SJR indexed

South Korea · Tong Kwahak Hoe

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Korean Journal of Food Science and Technology

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.

ISSN: 0367-6293

Publisher: Tong Kwahak Hoe

Category: Biotechnology

Indexation: verifiedScopus / SJR

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schedule CountryOfPapers database fields

SJR Impact Factor trending_up

0,196 Q4

H-index 24

Acceptance rate pie_chart

40%

Source Acceptance_Rate

Time to publication hourglass_top

NPD

Field NPD

Publication cost (APC) payments

NPD Subscription

Non-OA path NPD

Metrics

Scimago and CountryOfPapers database fields

Scopus / SJR

SJR Impact

0,196

H-index

Docs (year)

106

Docs 3y

288

Total refs

3804

Cites 3y

201

Citable 3y

287

Cites/Doc 2y

0.66

Ref/Doc

35.89

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

—

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Best articles by citations

Anti-inflammatory Activity of Perilla frutescens Britton Seed in RAW 264.7 Macrophages and an Ulcerative Colitis Mouse Model

Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction

Authentication of Rapeseed Oil Using an Electronic Nose Based on Mass Spectrometry

Assessment of Estimated Daily Intake of Sweeteners in the Korean Population

Antioxidant Effects and Physiological Activities of Pumpkin (Cucurbita moschata Duch.) Extract from Different Aerial Parts

Antioxidant Contents and Antioxidant Activities of Hot-Water Extracts of Aronia (Aronia melancocarpa) with Different Drying Methods

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

Antioxidant Activities of Ethanol Extracts from Different Parts of the Black Raspberry (Rubus occidentalis) Obtained Using Ultra-sonication

Antioxidant Activities of Cedrela sinensis Hydrolysates Prepared Using Various Enzymes

Antibacterial Effects of Leek and Garlic Juice and Powder in a Mixed Strains System

Anti-obesity Effects of Ethanolic Extract of Polygonatum sibiricum Rhizome in High-fat Diet-fed Mice

Anti-mycobacterial Effects of the Extract of Humulus japonicus

SHOW MORE ARTICLES

Anti-inflammatory Effect of Ethanol Extract from Eupatorium japonicum

A Study of Sodium Reduction Effect in Foods Using Fermented Soy Sauce

Anti-inflammatory Activity of Onion Juice Prepared from Sulfur-Fertilized Onions in High Glucose Induced Human Monocytes

Anti-inflammatory Activity of an Ethanol Extract of Laminaria japonica Root on Lipopolysaccharide-induced Inflammatory Responses in RAW 264.7 Cells

Anti-adipogenic Effects of the Water Extracts of Defatted Green Tea Seed Cake

Analysis of Off-flavor Generated from a Polyethylene Terephthalate Water Bottles and Caps by Using an Electronic Nose

Analysis of Off-flavor Compounds from Over-extracted Coffee

Analysis of Nutritional Components and Physicochemical Properties of Hot-air Dried Jerusalem Artichoke (Helianthus tuberosus L.) Powder

Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose

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

An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea

Ameliorating Effects of Lactic Acid-fermented Garlic Extracts on Oleic Acid-induced Hepatic Steatosis

FAQs

Korean Journal of Food Science and Technology has an SJR of 0,196 (best quartile Q4) in the CountryOfPapers database.

Immediate OA APC is not available (NPD).

The acceptance rate recorded for Korean Journal of Food Science and Technology is 40%.

Korean Journal of Food Science and Technology

Metrics

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Researcher reviews

Best articles by citations

FAQs

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What is the acceptance rate?