Citations per year, relative to Bong‐Soo Noh Bong‐Soo Noh (= 1×)
peers
Jinglin Zhang
Countries citing papers authored by Bong‐Soo Noh
Since
Specialization
Citations
This map shows the geographic impact of Bong‐Soo Noh'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 Bong‐Soo Noh with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bong‐Soo Noh more than expected).
This network shows the impact of papers produced by Bong‐Soo Noh. 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 Bong‐Soo Noh. The network helps show where Bong‐Soo Noh may publish in the future.
Co-authorship network of co-authors of Bong‐Soo Noh
This figure shows the co-authorship network connecting the top 25 collaborators of Bong‐Soo Noh.
A scholar is included among the top collaborators of Bong‐Soo Noh 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 Bong‐Soo Noh. Bong‐Soo Noh is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Kim, Byeong-Sam, et al.. (2009). Quality changes in Rubus coreanus Miquel during Frozen Storage. Korean Journal of Food Preservation. 16(5). 618–622.4 indexed citations
2.
Noh, Bong‐Soo, et al.. (2006). Quality Characteristics of Pork with Addition of Jubak(Sulchigegie). Journal of the Korean Society of Food Culture. 21(5). 565–570.3 indexed citations
3.
Noh, Bong‐Soo, et al.. (2005). Prediction of the Freshness for Soybean Curd by the Electronic Nose in the Fluctuating Temperature Condition. Food Science and Biotechnology. 14(3). 437–439.7 indexed citations
4.
Ryu, Soyoung, Bong‐Soo Noh, Sang-Yong Kim, et al.. (2003). Optimization of Maillard Reactions of Tagatose and Glycine Model Solution by Appyling Response Surface Methodology. Korean Journal of Food Science and Technology. 35(5). 914–917.5 indexed citations
5.
Kim, Hee-Kyung & Bong‐Soo Noh. (2002). Optimization of Sikhe Processing using the Obtained Data by Biosensor. Korean Journal of Food Science and Technology. 34(1). 65–72.1 indexed citations
6.
Noh, Bong‐Soo, et al.. (2002). Quality Evaluation of Dried Laver (Porphyra yezoensis Ueda) Using Electronic Nose Based on Metal Oxide Sensor or GC with SAW Sensor During Storage. Korean Journal of Food Science and Technology. 34(6). 947–953.4 indexed citations
7.
Park, Eunyoung, Bong‐Soo Noh, & Sanghoon Ko. (2002). Prediction of Shelf Life for Soybean Curd by the Electronic Nose and Artificial Neural Network System. Food Science and Biotechnology. 11(3). 245–251.2 indexed citations
8.
Lee, Taik-Soo, et al.. (2000). Quality Characteristics of the Kochujang Prepared with Mixture of Meju and Koji during Fermentation. Korean Journal of Food Science and Technology. 32(1). 125–131.12 indexed citations
9.
Choi, Soo‐Jin, et al.. (2000). Inactivation of Ascorbate Oxidase by Hurdle Technology with Heat, pH and Ultrasound. Food Science and Biotechnology. 9(6). 372–377.1 indexed citations
10.
Cho, Chang‐Ho, Sang-Yong Kim, Bong‐Soo Noh, & Deok‐Kun Oh. (1999). Effect of Osmotic Pressure of Salts on Erythritol Production by Pichia sp.. Food Science and Biotechnology. 8(2). 73–77.8 indexed citations
11.
Kim, Jung Ho, et al.. (1998). Development of Biosensor for Simultaneous Determination of Glucose, Lactic Acid and Ethanol. Korean Journal of Food Science and Technology. 30(1). 22–34.
12.
Kim, Sang-Yong, et al.. (1998). Application of a Low Calorie Sweetener, Tagatose, to Chocolate Product. Korean Journal of Food Science and Technology. 30(1). 237–240.1 indexed citations
13.
Lee, Taik-Soo, et al.. (1997). Changes of Volatile Flavor Compounds in Traditional Kochujang during Fermentation. Korean Journal of Food Science and Technology. 29(4). 745–751.10 indexed citations
14.
Kim, Sang-Yong, Bong‐Soo Noh, & Deok‐Kun Oh. (1997). Occurrence of Mold Growth due to Moisture Migration in a Composite Chocolate Product. Korean Journal of Food Science and Technology. 29(5). 1033–1037.
15.
Noh, Bong‐Soo, et al.. (1997). Change of Lipoxygenase Activity in Chinese Cabbages Submerged in Brines. Korean Journal of Food Science and Technology. 29(3). 576–580.2 indexed citations
16.
Lee, Taik-Soo, et al.. (1996). Flavor Components in Mash of Takju Prepared by Different Raw Materials. Korean Journal of Food Science and Technology. 28(2). 316–323.33 indexed citations
17.
Kim, Jung Ho, et al.. (1996). Simultaneous Determination of Glucose and Ethanol of Takju by Biosensor using Dual Cathode Electrode. Korean Journal of Food Science and Technology. 28(5). 974–980.1 indexed citations
18.
Lee, Ok-Kyung, et al.. (1995). Determination of Ethanol in Alcoholic Beverages by Alcohol Oxidase Sensor. Korean Journal of Food Science and Technology. 27(2). 266–269.1 indexed citations
19.
Lee, Taik-Soo, et al.. (1995). Quality Characteristics of Soju Mashes Brewed by Korean Traditional Method. Korean Journal of Food Science and Technology. 27(1). 134–140.11 indexed citations
20.
Lee, Taik-Soo, et al.. (1992). Effect of Gamma-Irradiation on Quality of Kochujang during Storage. Food Science and Biotechnology. 1(2). 117–122.3 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.