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    KCI등재

    한국 전통음료에 대한 기호도와 섭취빈도 조사 연구 = A Study on the Preference and Intake Frequency of Korean Traditional Beverages

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    https://www.riss.kr/link?id=A358706

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    부가정보

    참고문헌 (Reference)

    1 Choi OJ,, "The physicochemical properties of korean wild teas according to degree of fermentation" 32 (32): 356-362, 2003

    2 Kim MS, "Saccharification and sensory characteristics of Sikhe made of pigmented rice" 31 (31): 672-677, 1999

    3 Gao YT, "Reduced risk of esophageal cancer associated with green tea consumption" 855-858, 1994

    4 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000

    5 Ko YS, "Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC" 301-304, 1985

    6 Park GS,, "Preparation of the functional beverages by fermentation and its sensory characteristics" 16 (16): 663-6698, 2000

    7 Kim MR, "Korean traditional convenience beverage and cookery science" 17 (17): 657-700, 2001

    8 Lee SW, "Korean food culture history" 1984

    9 Kim SD, "Effects of processing methods on the quality of ginseng leaf tea" 267-272, 1981

    10 Park SH,, "Effects in blood pressure and cerebral blood flow with green ginger and development of health drink by using it" 19 (19): 150-157, 2004

    1 Choi OJ,, "The physicochemical properties of korean wild teas according to degree of fermentation" 32 (32): 356-362, 2003

    2 Kim MS, "Saccharification and sensory characteristics of Sikhe made of pigmented rice" 31 (31): 672-677, 1999

    3 Gao YT, "Reduced risk of esophageal cancer associated with green tea consumption" 855-858, 1994

    4 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000

    5 Ko YS, "Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC" 301-304, 1985

    6 Park GS,, "Preparation of the functional beverages by fermentation and its sensory characteristics" 16 (16): 663-6698, 2000

    7 Kim MR, "Korean traditional convenience beverage and cookery science" 17 (17): 657-700, 2001

    8 Lee SW, "Korean food culture history" 1984

    9 Kim SD, "Effects of processing methods on the quality of ginseng leaf tea" 267-272, 1981

    10 Park SH,, "Effects in blood pressure and cerebral blood flow with green ginger and development of health drink by using it" 19 (19): 150-157, 2004

    11 Koh JB, "Effect of tea Fungus / Kombucha beverage on serum and liver lipids metabolism in rats" 33 (33): 497-501, 2000

    12 Jo SY, "Effect of Korean traditional tea materials on minerals content and histological changes in Pb-administered rats" 33 (33): 311-317, 2004

    13 Jo WH, "Development trend and desirable development direction of traditional material beverage" 17 (17): 651-655, 2001

    14 Bae JH, "Development of the functional beverage containing the prunus mume extracts" 32 (32): 713-719, 2000

    15 Lee YJ, "Comparison of the importance and performance of the quality of korean traditional commercial beverages" 21 (21): 693-702, 2005

    16 Lee HJ, "Analysis of the factors that influence Korean beverage consumption" 18 (18): 63-72, 2000

    17 Han ES,, "An analysis of consumption and preferences of the Korean traditional drinks by women in different age groups" 14 (14): 397-406, 2004

    18 Yoon SS, "A study on the history of korean food" 1987

    19 Seo KH, "A study on the analysis of oriental functional beverage and on the blood alcohol concentration or rat after drinking liquors" 14 (14): 222-227, 2001

    20 Kim HY, "A study on the actual status in use and customer?s perception of the food and beverage from vending machines" 13 (13): 307-316, 1998

    21 Kang IH, "A customs of korean dietary life" 1984

    22 Go GH, "A comparative study on the dietary culture consciousness and their consumption attitude of traditional foods between korean and Japanese women" 18 (18): 333-345, 2003

    23 Lee YJ, "A Study on the preference of Korean food and revisiting intention of Japanese tourists" 15 (15): 247-256, 2005

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    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2026 평가 재인증평가 신청대상 (재인증)
    2020-01-01 등재 등재학술지 유지 (재인증) KCI등재
    2017-01-01 등재 등재학술지 유지 (계속평가) KCI등재
    2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
    2013-01-01 등재 등재 1차 FAIL (등재유지) KCI등재
    2010-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2008-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2005-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
    2004-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
    2003-01-01 등재 등재후보 1차 FAIL (등재후보1차) KCI등재후보
    2002-01-01 등재 등재후보학술지 유지 (등재후보1차) KCI등재후보
    2000-07-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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    학술지 인용정보

    학술지 인용정보
    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 0.8 0.8 0.87
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    0.87 0.89 1.461 0.11
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