ScholarWorks@Sookmyung Women's University: Journal : 한국식품영양과학회지

한국식품영양과학회지

Journal Title

한국식품영양과학회지

ISSN

E 2288-5978 | P 1226-3311 | 1226-3311

Publisher

한국식품영양과학회
The Korean Society of Food Science and Nutrition

Listed on(Coverage)

SJR	2008-2019
CiteScore	2011-2019
SCOPUS	2017-2020
KCI(Ranking)	2009-2019
KCI	2002-2021
KCI(Candidate)	2000-2002

Active

Active
based on the information
- SCOPUS:2020-10

Country

SOUTH KOREA

Aime & Scopes

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.

Homepage

http://jkfn.kfn.or.kr/

Article List

1 - 20 out of 62 results.

가죽나물 분말을 첨가한 돈육 패티의 항산화 활성 및 품질특성 Go to Link

오영진주, 김명현, 한영실

ArticleIssue Date2022Citation한국식품영양과학회지, v.51, no.2, pp.141 - 149Publisher한국식품영양과학회

국내 주요 외식 및 가공식품의 비타민 K 함량 분석 Go to Link

김예진, 김건오, 김급래, 김준호, 이동희, 권시용, 이준수, 장금일, 김병희, 성지혜

ArticleIssue Date2022Citation한국식품영양과학회지, v.51, no.1, pp.56 - 63Publisher한국식품영양과학회

국내 다소비 베이커리 빵류의 지방, 당, 나트륨의 함량 비교 Go to Link

이소희, 최은지, 엄지애, 윤성원, 이조원, 김현정, 김인환, 이삼빈, 김혜영A, 안장혁, et al.

ArticleIssue Date2021Citation한국식품영양과학회지, v.50, no.11, pp.1177 - 1187Publisher한국식품영양과학회

우리나라에서 소비되는 면류 및 빵･과자류의 일부 비타민 B군과 비타민 C의 함량 Go to Link

신희윤, 김병희, 김민희, 김영화

ArticleIssue Date2021Citation한국식품영양과학회지, v.50, no.11, pp.1188 - 1196Publisher한국식품영양과학회

비파잎 분말 첨가 증편의 항산화 활성 및 품질 특성 Go to Link

최가영, 김명현, 한영실

ArticleIssue Date2021Citation한국식품영양과학회지, v.50, no.10, pp.1065 - 1073Publisher한국식품영양과학회

풋귤 껍질 분말을 첨가한 스펀지케이크의 항산화 활성 및 품질 특성

Kim, H.-J., Kim, M.-H., Han, Y.-S.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.9, pp.981 - 991PublisherKorean Society of Food Science and Nutrition

발효비지 분말을 첨가한 비건 영양바의 품질 특성 Go to Link

Lim, J.-Y., Jin, S.-Y.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp.849 - 857PublisherKorean Society of Food Science and Nutrition

검은생강을 첨가한 양갱의 품질 특성 및 항산화 활성 Go to Link

권가혜, 김명현, 한영실

ArticleIssue Date2021Citation한국식품영양과학회지, v.50, no.7, pp.715 - 724Publisher한국식품영양과학회

카카오빈 허스크 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성 Go to Link

김나미, 최진희, 최해연

ArticleIssue Date2021Citation한국식품영양과학회지, v.50, no.1, pp.45 - 53Publisher한국식품영양과학회

즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가 Go to Link

Kim S.J., Lee J.Y., Ha S.D., Rhee M.S., Yoon, Yo Han, Yoon K.S.

ArticleIssue Date2020CitationJournal of the Korean Society of Food Science and Nutrition, v.49, no.9, pp.1009 - 1022PublisherKorean Society of Food Science and Nutrition

Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis Go to Link

최은지, 황지현, 이동원, 전희주, 윤진아, 전향숙, 안상두, 김병희

ArticleIssue Date2020CitationJournal of the Korean Society of Food Science and Nutrition, v.49, no.7, pp.716 - 728Publisher한국식품영양과학회

당조고추 첨가 생면 파스타의 전분 분해효소 활성 억제력 및 품질 특성 Go to Link

Lee Y.J., Joo N.

ArticleIssue Date2019CitationJournal of the Korean Society of Food Science and Nutrition, v.48, no.9, pp.987 - 998PublisherKorean Society of Food Science and Nutrition

초피잎 분말 첨가 초콜릿의 항산화 활성 및 품질 특성 Go to Link

Kim Y.-M., Han Y.-S.

ArticleIssue Date2019CitationJournal of the Korean Society of Food Science and Nutrition, v.48, no.1, pp.64 - 72PublisherKorean Society of Food Science and Nutrition

Institutional foodservice personnel’s perception and use of care foods for elderly individuals’ chewing and swallowing ability Go to Link

Park S., Kim J.-S., Jung E.-K.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.2, pp.186 - 194PublisherKorean Society of Food Science and Nutrition

Skin whitening and anti-wrinkle effects of extract from Jubak of oriental herbal liquor Go to Link

Lee S.-M., Lee S.-J., Kwon Y.-Y., Baek S.-H., Kim J.-S., Sohn H.-Y., Shin W.-C.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.11, pp.1695 - 1700PublisherKorean Society of Food Science and Nutrition

조지방 추출 방법에 따른 지방산 조성 비교 및 조리방법을 달리한 닭고기 부위별 지방산 함량 분석 Go to Link

정상화, 신정아, 김인환, 김병희, 이준수, 이기택

ArticleIssue Date2014Citation한국식품영양과학회지, v.43, no.8, pp.1257 - 1263Publisher한국식품영양과학회

Comparison of quality characteristics and antioxidative activities of cookies containing blueberry powder and different types of egg yolk Go to Link

Kim K., Liu Y., Yoon L., Park H.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.7, pp.999 - 1008PublisherKorean Society of Food Science and Nutrition

도가니 연골 첨가에 따른 어글탕의 품질특성 Go to Link

Moon M.-J., Jin S.-Y., Kim M.-H.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.3, pp.431 - 438PublisherKorean Society of Food Science and Nutrition

청국장이 난소적출 마우스의 면역 기능에 미치는 영향 Go to Link

Park H., Yoon L., Kim H.-S.

ArticleIssue Date2013CitationJournal of the Korean Society of Food Science and Nutrition, v.42, no.12, pp.1930 - 1939PublisherKorean Society of Food Science and Nutrition

꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성

장우혁, 유영복, 김병희, 배송환

ArticleIssue Date2013Citation한국식품영양과학회지, v.42, no.12, pp.1988 - 1993Publisher한국식품영양과학회

1 2 3 4

STATISTICS: Total View :3,260,129; Today View :5,352

RSS_1.0 RSS_2.0 ATOM_1.0

Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea 02-710-9127

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.