Bok-Mi Jung
About
In The Last Decade
Bok-Mi Jung
49 papers receiving 480 citations
Peers
Comparison fields: 5 of 84
- Food Science 229
- Aquatic Science 158
- Molecular Biology 151
- Nutrition and Dietetics 134
- Plant Science 112
Countries citing papers authored by Bok-Mi Jung
This map shows the geographic impact of Bok-Mi Jung'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 Bok-Mi Jung with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bok-Mi Jung more than expected).
Fields of papers citing papers by Bok-Mi Jung
This network shows the impact of papers produced by Bok-Mi Jung. 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 Bok-Mi Jung. The network helps show where Bok-Mi Jung may publish in the future.
Co-authorship network of co-authors of Bok-Mi Jung
This figure shows the co-authorship network connecting the top 25 collaborators of Bok-Mi Jung. A scholar is included among the top collaborators of Bok-Mi Jung 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 Bok-Mi Jung. Bok-Mi Jung is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 1 | |
| 3 | 1 | |
| 4 | 0 | |
| 5 | 0 | |
| 6 | 33 | |
| 7 | 40 | |
| 8 | 22 | |
| 9 | Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder | 11 |
| 10 | Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder | 16 |
| 11 | Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder | 9 |
| 12 | Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder | 19 |
| 13 | Application of Hydrogen Peroxide on the Bacterial Control of Seaweed, Capsosiphon fulvescens (Mesaengi) | 5 |
| 14 | Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder | 11 |
| 15 | The Effects of Wash Solutions and Freezing Temperatures on the Microbial Growth and Physical Properties of Capsosiphon fulvescens | 7 |
| 16 | Comparison on the ritual food of Yeosu and Pusan area | 1 |
| 17 | Comparison of Nutritional Constituents of Native Yangha (Zingiber mioga) in Yeosu and Cheju area | 9 |
| 18 | Nutritional Components of Yanggeng Prepared by Different Ratio Pumpkin | 6 |
| 19 | Effect of Porphyran isolated from Laver, Porphyra yezoensis, on Liver Lipid Peroxidation in Hyperlipidemic Rats and on Immunological Functions in Mice | 7 |
| 20 | Regular Exercise - training Affects Serum Lipid and Carnitine Profiles in Some College Students | 1 |
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.