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♦ Àü³²´ë Áø±¸º¹ ±³¼ö, ³í¹® 2008³â JFS most-cited Paper·Î ¼±Á¤ ♦

º» ÇÐȸ ȸ¿øÀÎ Áø±¸º¹ ±³¼ö(Àü³²´ë)´Â 2008³â¿¡ °ÔÀçµÈ Journal of Food Science (ÀÌÇÏ JFS) Àú³ÎÀÇ Food Chemistry ºÎºÐ¿¡¼­ °¡Àå ¸¹ÀÌ ÀοëµÈ ³í¹®À¸·Î ¼±Á¤µÇ¾î Áö³­ 6¿ù11ÀϺÎÅÍ 3Àϰ£ ¹Ì±¹ New Orleans¿¡¼­ °³ÃÖµÈ IFT Annual Meeting ±â°£ Áß ÆíÁýÀåÀÎ Dr. Daryl Lund·ÎºÎÅÍ special recognition°ú ÇÔ²² Áõ¸í¼­¸¦ ¼ö¿© ¹Þ¾Ò´Ù.

JFS´Â ¸Å³â 2³âÀü ³í¹®ÀÇ ÀοëȽ¼ö¸¦ °ø°³ÇÏ°í °¢ºÎ¹® º° °¡Àå ¸¹ÀÌ ÀοëµÈ ³í¹®À» ¼±Á¤ÇÏ¿© ÃàÇÏÇØ ÁÖ°í Àִµ¥ Áø±³¼ö´Â 2008³â(47±Ç) 3È£¿¡ J. Food Sci. ¿¡ °ÔÀçµÈ “Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage” ³í¹®¿¡¼­ ³ÃÀå ÀúÀå Áß µ·À°ÀÇ ºÎÀ§º°(µî½É vs »ð°ã) ±×¸®°í Æ÷À庰 (Áø°ø vs ÇÔ±âÆ÷Àå) Áö¹æ»êÈ­¿Í »êÈ­»ý¼º¹°À» ºÐ¼®ÇÏ¿© »óÈ£¿¬°ü°ü°è¸¦ ¼³¸íÇÏ¿© ¸¹Àº µ¶ÀڷκÎÅÍ ÀοëÀ» À̲ø¾î ³Â´Ù. ÀÌ¿Í °°Àº ³»¿ëÀº JFS 6¿ùÈ£ Á¦5±Ç Editorial ºÎºÐ¿¡ °Ô½ÃµÇ¾ú´Ù.

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39 ÇÑ¿µ½Ç ±³¼ö, ¼÷¸í¿©ÀÚ´ëÇб³ Á¦17´ë ÃÑÀå ÃëÀÓ »ç¹«±¹ 2008-09-11 4152
38 ÇѾç´ë ÀÌÇö±Ô ±³¼ö, ¡°Á¦14ȸ ³ó¸²¼ö»ê½Äǰ °úÇбâ¼ú´ë»ó¡± Á¤ºÎÆ÷»ó(±¹¹«ÃѸ®... °ü¸®ÀÚ 2011-10-13 226
37 Çѱ¹½Äǰ¿¬±¸¿ø ±èµ¿¼ö ¿¬±¸À§¿ø, »ê¾÷Æ÷Àå ¼ö»ó »ç¹«±¹ 2008-10-08 4270
36 Çѱ¹½Äǰ°úÇÐȸ À±¼®ÈÄ È¸Àå, °úÇбâ¼úÈÆÀå Çõ½ÅÀå ¼ö»ó °ü¸®ÀÚ 2012-04-20 166
35 Çѱ¹ ½Äǰ¿¬±¸¿ø À±¼®ÈÄ Ã¥ÀÓ¿¬±¸¿ø, ¿µ±¹ ±¹Á¦ÀÎ¸í¼¾ÅÍ(IBC)ÀÇ Top 100 Scientis... »ç¹«±¹ 2008-06-11 4495
34 ÀüÇâ¼÷ ¹Ú»ç, Á¦19ȸ °úÇбâ¼ú¿ì¼ö³í¹®»ó ¼ö»ó »ç¹«±¹ 2009-07-01 4180
33 ÀüºÏ´ëÇб³ ½Åµ¿È­ ±³¼ö´Ô Á¤³âÅðÀÓ »ç¹«±¹ 2008-08-14 3803
Àü³²´ë Áø±¸º¹ ±³¼ö, ³í¹® 2008³â JFS most-cited Paper·Î ¼±Á¤ °ü¸®ÀÚ 2011-07-01 3000
31 Àü³²´ë ÀºÁ¾¹æ ±³¼ö, Áø±¸º¹ ±³¼ö °úÇбâ¼ú¿ì¼ö³í¹®»ó ¼ö»ó »ç¹«±¹ 2008-07-21 4273
30 ÀÌöȣ °í·Á´ë ¸í¿¹±³¼ö, ·Î¸¶ÁÖÀç FAO Consultant·Î ¼±ÀÓ »ç¹«±¹ 2010-11-08 2609
29 À±¼®ÈÄ ¹Ú»ç, Á¦11´ë Çѱ¹½Äǰ¿¬±¸¿ø ¿øÀå ¼±ÀÓ °ü¸®ÀÚ 2011-09-08 491
28 ½Äǰ¿¬ À±¼®ÈÄ ¿øÀå, ¹Ì±¹À¯ÁöÈ­ÇÐȸ(AOCS) »ý¹°°øÇÐÀ§¿øÈ¸ À§¿øÀå ¼±Ãâ °ü¸®ÀÚ 2013-03-04 88
27 ½Äǰ¿¬ À±¼®ÈÄ ¹Ú»ç, ±¹Á¦»ý¹°Ã˸Żý¸í°øÇÐȸ 2011³â Æç·Î¿ì ¼±Á¤ °ü¸®ÀÚ 2011-04-25 2364
26 ¼Õ¼®¹Î ȸ¿ø, ¼­¿ø´ëÇб³ ÃÑÀåÃëÀÓ °ü¸®ÀÚ 2012-04-23 172
25 ¼Ò¼³ ½Ä·®ÀüÀï (ÀúÀÚ:¸í¿¹È¸¿ø ÀÌöȣ) Ãâ°£ ¾È³» °ü¸®ÀÚ 2012-04-03 105
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