Korean Journal of Food Science and Technology

Aims & Scope

The Korean Journal of Food Science and Technology (Korean J.

Food Sci.

Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST).

The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.

Metrics & Ranking

Abstracting & Indexing

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

• Scopus
• Google Scholar

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and Immunology and Microbiology, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

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.

• Total Polyphenols, Total Flavonoid Contents, and Antioxidant Activity of Korean Natural and Medicinal Plants

  Citation: 156

  Authors: Eun-Jin, Joo-Yeon, Mi-Ri, Mi-Young, Sang-Hyun, Bog-Hieu

• Vitamin C, Total Polyphenol, Flavonoid Contents and Antioxidant Capacity of Several Fruit Peels

  Citation: 73

  Authors: Min-Young, Mi-So, Yoo-Jeong, Yoo-Jeong, Myung-Hee, Young-Hee

• Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli

  Citation: 58

  Authors: Sang-Jin, Ji-Hye, Yong-Woo, Sun-Young, Woo-Chang, Cheon-Seok, Sung-Youl, Gye-Won

• Effects of Ramie Leaves on Improvement of Lipid Metabolism and Antiobesity Effect in Rats Fed a High Fat/High Cholesterol Diet

  Citation: 37

  Authors: Jae-Joon, Mi-Ran, Ah-Ra, Myung-Yul

• Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder

  Citation: 34

  Authors: Seo Eun, Jun Ho

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

  Citation: 34

  Authors: Eun-Sun, Nhuan Do

• Microbial and Pathogenic Contamination of Ready-to-eat Fresh Vegetables in Korea

  Citation: 31

  Authors: Young-Min, Yu-Jin, Dong-Hyun, Sung-Gi, Sun-Young

• Comparison of Phytochemical and Antioxidant Activities in Different Color Stages and Varieties of Paprika Harvested in Korea

  Citation: 31

  Authors: Ji-Sun, Ji-Yun, Tae-Youl, Han-Cheol, Sun-A

• Microbiological Quality of Fresh-Cut Produce and Organic Vegetables

  Citation: 30

  Authors: Mi-Jin, A-Ram, Hyun-Jung, Na-Ri, Se-Wook, Yun-Ji, Hyang-Sook, Min-Seon

• Analysis of Microbial Contamination of Sprouts and Fresh-cut Salads in a Market

  Citation: 29

  Authors: Tae-Mi, Sung-Kyung, Ji-Yong, Kyung-Bin, Myung-Soo, Jong-Hyun