• Journal of the Korean Society for information Management
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• v.28 no.2
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• pp.97-115
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• 2011

A large and reliable citation database is necessary to identify and analyze citation behavior of Korean researchers in science and technology. Korea Institute of Science and Technology Information (KISTI) built the Korea Science Citation Database (KSCD), and have provided Korea Science Citation Index (KSCI) and Korea Journal Citation Reports (KJCR) services. In this article, citing behavior of Korean scientists on Korean journals was examined by using the KSCD that covers 459 Korean core journals. This research dealt with (1) statistical numeric information of journals in KSCD, (2) analysis of document types cited, (3) ratio of domestic to international documents cited and ratio of citing different disciplines, (4) analysis on immediacy index, peak time, and half-life of cited documents, and (5) analysis on impact of journals based on KJCR citation indicators. From this research, we could find the immediacy citation rate (average 2.36%), peak-time (average 1.7 years) and half-life (average 5.2 years) of cited journals in Korea. We also found that the average journal self-citation rate is more than 50% in every field. In sum, citing behavior of Korean scientists on Korean journals was comprehensively identified from this research.

• Journal of the Korean Society for information Management
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• v.28 no.2
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• pp.117-133
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• 2011

There have been little comprehensive research for studying impact of foreign journals on Korean scientists. The main reason for this is because there was no extensive citation index database of domestic journals for analysis. Korea Institute of Science and Technology Information (KISTI) built the Korea Science Citation Database (KSCD), and have provided Korea Science Citation Index (KSCI) and Korea Journal Citation Reports (KJCR) services. In this article, citing behavior of Korean scientists on foreign journals was examined by using KSCD that covers Korean core journals. This research covers (1) analysis of foreign document types cited, (2) analysis of citation counts of foreign journals by subject and the ratio of citing different disciplines, (3) analysis of language and country of foreign documents cited, (4) analysis of publishers of journals and whether or not journals are listed on global citation index services and (5) analysis for current situation of subscribing to foreign electronic journals in Korea. The results of this research would be useful for establishing strategies for licensing foreign electronic journals and for information services. From this research, immediacy citation rate (average 1.46%), peak-time (average 3.9 years) and half-life (average 8 years) of cited foreign journals were identified. It was also found that Korean scientistis tend to cite journals covered in SCI(E) or SCOPUS, and 90% of cited foreign journals have been licensed by institutions in Korea.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.49-62
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• 2015

Give that statistical analysis is an essential component of foodservice-related research, the purpose of this review is to analyse research trends of statistical methods applied to foodservice-related research. To achieve these objective, this study carried out a content analysis on a total of 251 out of 415 research articles published in The Korean Journal of Culinary Research(TKJCR) from January 2010 to December 2013. Of the total 164 research articles focussing on natural science research, qualitative research, articles written in English were excluded from the scope of this study. The results of this study are as follows. First, it turned out that 269 research articles applied quantitative research methods, and only 10 articles applied qualitative research methods among the 279 research articles based on social science research methods. Second, 20 article (8.0%) among the 251 did not specify the statistical methods or computer programs that were used for statistical analysis. Third, it was found that 228 articles (90.8%) used the SPSS program for data analysis. Fourth, in terms of frequency of use, it was revealed frequency analysis was most used, followed in order by reliability analysis, exploratory factor analysis, correlation analysis, regression analysis, structural equation modeling, confirmatory factor analysis, t-test, variance analysis, and cross tabs analysis, However, 3 out of 56 research articles that used a t-test did not suggest a t-value. 10 out of 64 articles that used ANOVA and demonstrated a significant difference in between-group mean did not conducted post-hoc test. Therefore, the researchers with interest in foodservice fields need to keep in mind that choosing and applying the correct statistical technique both determine the value and the success or failure of a study. To enhance the value and success of a study, it is necessary to use the proper statistical technique in an efficient way in order to prevent statistical errors.