ScholarWorks@Korea University

한국식품과학회지

Journal Title

  • 한국식품과학회지

ISSN

  • P 0367-6293 | 0367-6293

Publisher

  • 한국식품과학회
  • Korean Society of Food Science and Technology

Listed on(Coverage)

SJR2008-2019
CiteScore2011-2019
SCOPUS2017-2020
KCI(Ranking)2009-2019
KCI2001-2021
KCI(Candidate)1999-2001

Active

  • Active

    based on the information

    • SCOPUS:2020-10

Country

  • SOUTH KOREA

Aime & Scopes

  • Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST) (ISSN: 0367-6293) which was launched in 1968, is devoted to the advancement and dissemination of scientific knowledge concerning food science, biotechnology, and related academic disciplines. The KJFST is published bimonthly in evenmonth for 6 times a year by the Korean Society of Food Science and Technology (KoSFoST), and covers all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.

Homepage

Article List

1 - 20 out of 23 results.

SCOPUSKCI
Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles

You, J.G.; Lee, J.H.; Park, E.Y.

ArticleIssue Date2020CitationKorean Journal of Food Science and Technology, v.52, no.6, pp.655 - 660PublisherThe Korean Society of Food Science and Technology
SCOPUSKCI
Effect of various environmental factors such as concentration of NaClO2, relative humidity, temperature, and time on the production of gaseous chlorine dioxide

Lee, J.; Lee, N.-T.; Ryu, J.-H.

ArticleIssue Date2019CitationKorean Journal of Food Science and Technology, v.51, no.4, pp.404 - 409PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Overproduction of a γ-glutamyltranspeptidase from Bacillus amyloliquefaciens in Bacillus subtilis through medium optimization

Cho, H.-B.; Kumar, Roy J.; Park, W.-J.; Jeon, B.-O.; Kim, Y.-W.

ArticleIssue Date2017CitationKorean Journal of Food Science and Technology, v.49, no.6, pp.610 - 616PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Microbial bioconversion of natural Philippine nut oils into a value-added hydroxy fatty acid, 7,10-dihydroxy-8(E)-octadecenoic acid

Ellamar, J.B.; Dasangrandhi, C.; Kim, Y.S.; Kim, I.H.; Kim, H.-R.

ArticleIssue Date2017CitationKorean Journal of Food Science and Technology, v.49, no.1, pp.28 - 34PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Effect of chloride ions on the catalytic properties of human pancreatic a-amylase isozyme produced in Pichia pastoris

Kim, M.-G.; Kim, Y.-W.

ArticleIssue Date2016CitationKorean Journal of Food Science and Technology, v.48, no.4, pp.341 - 346PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Source, biosynthesis, biological activities and pharmacokinetics of oxyresveratrol

Lim, Y.-H.; Kim, K.-H.; Kim, J.-K.

ArticleIssue Date2015CitationKorean Journal of Food Science and Technology, v.47, no.5, pp.545 - 555PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Thermal resistance characteristics of bacillus cereus, Escherichia coli O157:H7, and listeria monocytogenes in a multi-grain soy milk product

Kim, N.H.; Koo, J.M.; Rhee, M.S.

ArticleIssue Date2015CitationKorean Journal of Food Science and Technology, v.47, no.5, pp.593 - 598PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Probiotic properties of lactic acid bacteria isolated from commercial raw makgeolli

Jung, S.-E.; Kim, S.-H.

ArticleIssue Date2015CitationKorean Journal of Food Science and Technology, v.47, no.1, pp.44 - 50PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Effects of type and thickness of flexible packaging films on perforation by Plodia interpuntella

Lee, S.H.; Kwon, S.-J.; Lee, S.E.; Kim, J.-H.; Lee, J.-S.; Na, J.H.; Han, J.

ArticleIssue Date2014CitationKorean Journal of Food Science and Technology, v.46, no.6, pp.739 - 742PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants

Seo, H.-S.; Kim, S.; Kim, J.; Han, J.; Ryu, J.-H.

ArticleIssue Date2013CitationKorean Journal of Food Science and Technology, v.45, no.5, pp.583 - 589
SCOPUSKCI
Cellular flavonoid transport mechanisms in animal and plant cells

Han, Y.-L.; Lee, S.-Y.; Lee, J.H.; Lee, S.-J.

ArticleIssue Date2013CitationKorean Journal of Food Science and Technology, v.45, no.2, pp.137 - 141
SCOPUSKCI
Evaluation on skin irritation and sensitization of oxyresveratrol and oxyresveratrol-3-O-glucoside produced by biotransformation of Morus alba extract

Park, K.-T.; Kim, J.-K.; Lim, Y.-H.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.2, pp.251 - 256PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Rapid detection methods for biogenic amines in foods

Lee, J.-I.; Kim, Y.-W.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.2, pp.141 - 147PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Preparation and charact erization of aminated gelatin-fucoidan microparticles

Ko, J.A.; Oh, Y.S.; Park, H.J.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.2, pp.191 - 195PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Optimal roasting condit ions for maximizing the quality of tea leached from high functional Perilla frutescens leaves

Yun, U.J.; Yang, S.-Y.; Lee, H.-S.; Hong, C.-O.; Lee, K.-W.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.1, pp.34 - 40PublisherKorean Society of Food Science and Technology
SCOPUSKCI
The effects of coating treatments on enteric coating of the soft capsules containing omega-3 fatty acids

Ko, W.H.; Hong, J.K.; Lee, S.W.; Cha, J.H.; Cha, J.U.; Baek, H.H.; Park, H.J.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.2, pp.168 - 172PublisherKorean Society of Food Science and Technology
SCOPUSKCI
The functionalities and active constituents of olive oil

Heo, W.; Lee, S.Y.; Lim, S.-Y.; Pan, J.H.; Kim, H.M.; Kim, Y.J.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.5, pp.526 - 531
SCOPUSKCI
Dissolution profile analysis of hydroxypropyl methylcellulose-based vitamin c tablets

Cha, J.H.; Hong, J.K.; Lee, S.W.; Cha, J.U.; Ko, W.H.; Back, H.H.; Park, H.J.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.3, pp.274 - 279PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Antioxidant effects and physiological activities of pumpkin (cucurbita moschata Duch.) extract from different aerial parts

Kim, M.-J.; Hong, C.-O.; Nam, M.-H.; Lee, K.W.

ArticleIssue Date2011CitationKorean Journal of Food Science and Technology, v.43, no.2, pp.195 - 199PublisherKorean Society of Food Science and Technology
SCOPUSKCI
Preventive effects of Rosa rugosa root extract on advanced glycation end product-induced endothelial dysfunction

Nam, M.-H.; Lee, H.-S.; Hong, C.-O.; Koo, Y.-C.; Seomun, Y.; Lee, K.-W.

ArticleIssue Date2010CitationKorean Journal of Food Science and Technology, v.42, no.2, pp.210 - 216
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