Food Quality and Safety Studies

This cluster of papers explores the antioxidant activity, quality characteristics, and health functionality of various Korean traditional foods, including kimchi, rice wine (makgeolli), cookies, noodles, and herbal extracts. It investigates the fermentation process, microbial properties, and physicochemical composition of these foods, often incorporating medicinal plants to enhance their health benefits.

Journals publishing in this area

1

Journal of Agricultural and Food Chemistry

ISSN 0021-85611,226 articles in this topic

415h-index

4.98Impact

61KArticles

2.9MCitations

2

Journal of Food Science

ISSN 0022-11471,179 articles in this topic

249h-index

3.04Impact

28KArticles

920.6KCitations

3

Foods

Foods

ISSN 2304-8158941 articles in this topic

170h-index

5.04Impact

24.7KArticles

466.3KCitations

4

LWT

ISSN 0023-6438843 articles in this topic

216h-index

5.53Impact

19.7KArticles

768.5KCitations

5

Food Research International

ISSN 0963-9969540 articles in this topic

273h-index

5.73Impact

18KArticles

768.3KCitations

6

Meat Science

ISSN 0309-1740415 articles in this topic

243h-index

4.84Impact

10.2KArticles

521.6KCitations