ScholarWorks@Sookmyung Women's University: Journal : Journal of Food Science

Journal of Food Science

Journal Title

Journal of Food Science

ISSN

E 1750-3841 | P 0022-1147 | 0022-1147 | 1750-3841

Publisher

Institute of Food Technologists

Listed on(Coverage)

JCR	1997-2019
SJR	1999-2019
CiteScore	2011-2019
SCI	2010-2019
SCIE	2010-2021
CC	2016-2021
SCOPUS	2017-2020
MEDLINE	2016-2021
EMBASE	2016-2020

Active

Active
based on the information
- SCOPUS:2020-10

Country

Aime & Scopes

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: /// Concise Reviews and Hypotheses in Food Science /// New Horizons in Food Research /// Integrated Food Science /// Food Chemistry /// Food Engineering, Materials Science, and Nanotechnology /// Food Microbiology and Safety /// Sensory and Consumer Sciences /// Health, Nutrition, and Food /// Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

Homepage

https://onlinelibrary.wiley.com/journal/17503841

Article List

1 - 16 out of 16 results.

Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients Go to Link

Hwang, Jihyun, Choi, Eunji, Lee, Sohee, Chun, Hyang Sook, Ahn, Sangdoo, Kim, Byung Hee

ArticleIssue Date2022CitationJOURNAL OF FOOD SCIENCE, v.87, no.3, pp.1047 - 1057PublisherWILEY

Isolation and compositional analysis of galactoglycerolipids from perilla [Perilla frutescens (L.) Britton] leaves and comparison to the galactoglycerolipids from spinach and parsley Go to Link

Lee, Soo Jeong, Song, Yejin, Chung, Min-Yu, Kim, In-Hwan, Kim, Byung Hee

ArticleIssue Date2020CitationJOURNAL OF FOOD SCIENCE, v.85, no.12, pp.4271 - 4280PublisherWILEY

Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality Go to Link

Oh, Hyemin, Lee, Hyun Jung, Lee, Jiyoung, Jo, Cheorun, Yoon, Yohan

ArticleIssue Date2019CitationJOURNAL OF FOOD SCIENCE, v.84, no.10, pp.2944 - 2954PublisherWILEY

Recent Research Trends on the Enzymatic Synthesis of Structured Lipids Go to Link

김병희, C. C. Akoh

ArticleIssue Date2015CitationJOURNAL OF FOOD SCIENCE, v.80, no.8, pp.C1713 - C1724PublisherWILEY-BLACKWELL, 111 RIVER ST, HOBOKEN, USA, NJ, 07030-5774

Transfer, Attachment, and Formation of Biofilms by Escherichia coli O157: H7 on Meat-Contact Surface Materials

Simpson Beauchamp C., Dourou D., Geornaras I., Yoon Y., Scanga J.A., Belk K.E., Smith G.C., Nychas G.-J.E., Sofos J.N.

ArticleIssue Date2012CitationJournal of Food Science, v.77, no.6, pp.M343 - M347PublisherWILEY

Lipase-Catalyzed Production of Pinolenic Acid Concentrate from Pine Nut Oil Using a Recirculating Packed Bed Reactor

Zhao, TingTing, 김병희, 홍승인, 윤성원, 김종태, 김양하, 김인환

ArticleIssue Date2012CitationJOURNAL OF FOOD SCIENCE, v.77, no.2, pp.C267 - C271PublisherWILEY-BLACKWELL, 111 RIVER ST, HOBOKEN, USA, NJ, 07030-5774

Probabilistic Models for the Prediction of Target Growth Interfaces of Listeria monocytogenes on Ham and Turkey Breast Products

Yoon, Yohan, Geornaras, Ifigenia, Scanga, John A., Belk, Keith E., Smith, Gary C., Kendall, Patricia A., Sofos, John N.

ArticleIssue Date2011CitationJOURNAL OF FOOD SCIENCE, v.76, no.6, pp.M450 - M455PublisherWILEY

Lipase-catalyzed interesterification in packed bed reactor using 2 different temperatures

채미화, 박혜경, 권광일, 김종욱, 홍승인, 김양하, 김병희, 김인환

ArticleIssue Date2011CitationJOURNAL OF FOOD SCIENCE, v.76, no.4, pp.C555 - C559PublisherWILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148

Absence of Association of Autoinducer-2-Based Quorum Sensing with Heat and Acid Resistance of Salmonella

Yoon, Yohan, Sofos, John N.

ArticleIssue Date2010CitationJOURNAL OF FOOD SCIENCE, v.75, no.7, pp.M444 - M448PublisherWILEY

Modeling the Effect of Marination and Temperature on Salmonella Inactivation during Drying of Beef Jerky Go to Link

YOHAN YOON, IFIGENIA GEORNARAS, PATRICIA A. KENDALL, JOHN N. SOFOS

ArticleIssue Date2009CitationJOURNAL OF FOOD SCIENCE, v.74, no.4, pp.M165 - M171PublisherWiley-Blackwell

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef Go to Link

A. MUKHERJEE, Y.YOON, I.GEORNARAS, K.E.BELK, J.A.SCANGA, G.C.SMITH, J.N. SOFOS

ArticleIssue Date2009CitationJOURNAL OF FOOD SCIENCE, v.74, no.2, pp.M94 - M99PublisherWiley-Blackwell

Microbial assessment in school foodservices and recommendations for food safety improvement Go to Link

Yoon Y., Kim S.-R., Kang D.-H., Shim W.-B., Seo E., Chung D.-H.

ArticleIssue Date2008CitationJOURNAL OF FOOD SCIENCE, v.73, no.6, pp.M304 - M313PublisherBLACKWELL PUBLISHING

Autoinducer-2 Activity of Gram-negative Foodborne Pathogenic Bacteria and its Influence on Biofilm Formation Go to Link

윤요한, Sofos J.N.

ArticleIssue Date2008CitationJOURNAL OF FOOD SCIENCE, v.73, no.3, pp.M140 - M147PublisherBLACKWELL PUBLISHING

Antimicrobial Activity of ε-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in Various Food Extracts.Go to Link

Geornaras I., Yoon Y., Belk K.E., Smith G.C., Sofos J.N.

ArticleIssue Date2007CitationJournal of Food Science, v.72, no.8, pp.M330 - M334PublisherInstitute of Food Technologists

Sensory evaluation of butterfat-vegetable oil blend spread prepared with structured lipid containing canola oil and caprylic acid Go to Link

김병희

ArticleIssue Date2005CitationJournal of Food Science, v.70, no.7, pp.S406 - 412PublisherInstitute of Food Technologists

Inactivation of Salmonella during drying and storage of carrot slices prepared using commonly recommended methods.

DiPersio, PA, 윤요한, Sofos, JN, Kendall, PA

ArticleIssue Date2005CitationJOURNAL OF FOOD SCIENCE, v.70, no.4, pp.M230 - M235PublisherInstitute of Food Technologists

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