Journal of the Korean Society of Food Science and Nutrition

Aims & Scope

Journal of the Korean Society of Food Science and Nutrition (J Korean Soc Food Sci Nutr) is the official journal published and distributed monthly by the Korean Society of Food Science and Nutrition.

This journal aims to promote and encourage the advancement of the field of food science and nutrition including nutraceuticals and functional foods, community nutrition, clinical nutrition, foodservice management, food sanitation, food processing, food chemistry, and food microbiology.

View Aims & Scope

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Metrics & Ranking

Journal Rank

Year	Value
2024	19394

Journal Citation Indicator

Year	Value
2024	369

SJR (SCImago Journal Rank)

Year	Value
2024	0.233

Quartile

Year	Value
2024	Q3

h-index

Year	Value
2024	31

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Nursing, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• The Antioxidant Activities of the Some Commercial Teas

  Citation: 145

  Authors:

• Physicochemical Characteristics of Black Garlic (Allium sativum L.)

  Citation: 99

  Authors: Duk-Ju, Soo-Jung, Min-Jung, Hee-Sook, Nak-Ju, Jung-Hye

• Antioxidant Activity and Quality Characteristics of Pine Needle Cookies

  Citation: 83

  Authors: Hae-Yeon

• Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild Plants

  Citation: 71

  Authors: Young-Min, Ji-Hyun, Ho-Young, Jae-Hyun, Dong-Sik

• Antioxidant Activity of Black Garlic (Allium sativum L.)

  Citation: 71

  Authors: Jung-Hye, Duck-Joo, Soo-Jung, Ji-Young, Nak-Ju

• Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor)

  Citation: 63

  Authors: Jeongmi, Jae-Sam, Tae-Won, Eun-Young

• Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies

  Citation: 59

  Authors: Shin-Youn, Hae-Yeon

• Antioxidant and α-Glucosidase Inhibitory Effect of Tartary Buckwheat Extract Obtained by the Treatment of Different Solvents and Enzymes

  Citation: 57

  Authors: Ji-Eun, Sung-Il, Ji-Hyun, Sam-Pin

• Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and Raspberry

  Citation: 55

  Authors: Chang-Ho, Sung-Gil, Ho-Jin

• Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices

  Citation: 54

  Authors: Sun-Jung, Young-Min, Seon-Mi, Su-Hyun, Jun-Soo

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