This map shows the geographic impact of Bock-Hee Park's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Bock-Hee Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bock-Hee Park more than expected).
This network shows the impact of papers produced by Bock-Hee Park. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Bock-Hee Park. The network helps show where Bock-Hee Park may publish in the future.
Co-authorship network of co-authors of Bock-Hee Park
This figure shows the co-authorship network connecting the top 25 collaborators of Bock-Hee Park.
A scholar is included among the top collaborators of Bock-Hee Park based on the total number of
citations received by their joint publications. Widths of edges
represent the number of papers authors have co-authored together.
Node borders
signify the number of papers an author published with Bock-Hee Park. Bock-Hee Park is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Park, Bock-Hee, et al.. (2010). Quality Characteristics of Tofu Prepared with Lycii fructus Powder during Storage. Korean Journal of Food and Cookery Science. 26(5). 586–595.8 indexed citations
3.
Park, Bock-Hee, et al.. (2010). Quality Characteristics of Fish Paste Containing Curcuma aromatica Powder. 138–138.1 indexed citations
4.
Park, Bock-Hee, et al.. (2010). Quality Changes in Baik-Kimchi (Pickled Cabbage) Added Lotus Root Juice during Fermentation. Korean Journal of Food Preservation. 17(3). 320–327.3 indexed citations
5.
Park, Bock-Hee, et al.. (2010). Quality Characteristics of Dried Noodle Added with Lotus Leaf Powder. Journal of the Korean Society of Food Culture. 25(2). 225–231.11 indexed citations
6.
Park, Bock-Hee & Hee-Sook Cho. (2009). Quality Characteristics of Jook Prepared with Lotus Root Powder. Journal of the Korean Home Economics Association. 47(3). 79–85.11 indexed citations
7.
Park, Bock-Hee, et al.. (2009). Quality Characteristics of Jook Prepared with Lotus Leaf Powder. Korean Journal of Food and Cookery Science. 25(1). 55–61.27 indexed citations
8.
Li, Kaigang, et al.. (2009). Hopelessness and Suicidal Behavior among Chinese, Thai and Korean College Students and Predictive Effects of the World Health Organization's WHOQOL-BREF.. 12. 16–32.17 indexed citations
9.
Park, Bock-Hee, et al.. (2009). Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder. Journal of the Korean Society of Food Culture. 24(3). 315–320.17 indexed citations
Park, Bock-Hee, et al.. (2008). Quality Characteristics of Dried Noodle Made with Lotus Root Powder. Korean Journal of Food and Cookery Science. 24(5). 593–600.12 indexed citations
12.
Park, Bock-Hee, et al.. (2008). Quality Characteristics of Soybean Curd prepared with the Addition of Yellow Paprika Juice. Korean Journal of Food and Cookery Science. 24(4). 439–444.15 indexed citations
13.
Park, Bock-Hee, et al.. (2008). The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP. Korean Journal of Food and Cookery Science. 24(4). 452–459.9 indexed citations
14.
Cho, Hee-Sook & Bock-Hee Park. (2006). Physicochemical Characteristics of Cabbage Kimchi during Fermentation. Korean Journal of Food and Cookery Science. 22(5). 600–608.6 indexed citations
15.
Park, Bock-Hee & Hee-Sook Cho. (2006). Quality Characteristics of Dried Noodle Made with Dioscorea japonica Flour. Korean Journal of Food and Cookery Science. 22(2). 173–180.23 indexed citations
16.
Park, Bock-Hee, Hee-Sook Cho, & Sun‐Young Park. (2005). A Study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean Journal of Food and Cookery Science. 21(1). 94–102.53 indexed citations
17.
Park, Bock-Hee & Hee-Sook Cho. (2005). Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation. Journal of the Korean Society of Food Culture. 20(5). 508–515.3 indexed citations
18.
Sin, Hong‐Sig, et al.. (2005). Components and Biological Activity of Aqueous Extract Isolated from Winged Stem of Euonymus alatus. Korean Journal of Food Science and Technology. 37(6). 898–904.3 indexed citations
19.
Cho, Hee-Sook & Bock-Hee Park. (2003). Effects of Onion Juice Addition on Lipid Oxidation of Tuna Spread. Journal of the Korean Society of Food Culture. 18(3). 193–201.
20.
Park, Bock-Hee, et al.. (2003). Effect of Lycium chinense Fruit on the Physicochemical Properties of Kochujang. Korean Journal of Food Science and Technology. 35(3). 461–469.13 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
bibliographic database. While OpenAlex provides broad and valuable coverage of the global
research landscape, it—like all bibliographic datasets—has inherent limitations. These include
incomplete records, variations in author disambiguation, differences in journal indexing, and
delays in data updates. As a result, some metrics and network relationships displayed in
Rankless may not fully capture the entirety of a scholar's output or impact.