Byung‐Hak Ahn
About
In The Last Decade
Byung‐Hak Ahn
32 papers receiving 262 citations
Peers
Comparison fields: 5 of 54
- Food Science 317
- Nutrition and Dietetics 133
- Plant Science 61
- Molecular Biology 59
- Biochemistry 52
Countries citing papers authored by Byung‐Hak Ahn
This map shows the geographic impact of Byung‐Hak Ahn'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 Byung‐Hak Ahn with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Byung‐Hak Ahn more than expected).
Fields of papers citing papers by Byung‐Hak Ahn
This network shows the impact of papers produced by Byung‐Hak Ahn. 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 Byung‐Hak Ahn. The network helps show where Byung‐Hak Ahn may publish in the future.
Co-authorship network of co-authors of Byung‐Hak Ahn
This figure shows the co-authorship network connecting the top 25 collaborators of Byung‐Hak Ahn. A scholar is included among the top collaborators of Byung‐Hak Ahn 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 Byung‐Hak Ahn. Byung‐Hak Ahn is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 3 | |
| 3 | 12 | |
| 4 | 22 | |
| 5 | Fermentation Characteristics and Volatile Compounds in Yakju Made with Various brewing Conditions; Glutinous Rice and Pre-treatment. | 10 |
| 6 | Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks | 18 |
| 7 | Growth Inhibitory Effect of Fermented Kimchi on Food-borne Pathogens | 14 |
| 8 | Physicochemical Properties and Volatile Compounds in Jeonju Moju | 5 |
| 9 | Chemical and Sensory Characterization of Korean Commercial Rice Wines (Yakju) | 25 |
| 10 | Characteristics of Mulberry Fruit and Wine with Varieties | 11 |
| 11 | The Changes of Microflora During the Fermentation of Takju and Yakju | 44 |
| 12 | The effects of low temperature storage and aging of Jeot-kal on the microbial counts and microflora | 4 |
| 13 | Characteristics of the Red Rice Fermented with Fungus Monascus | 10 |
| 14 | 18 | |
| 15 | Effect of Propolis Addition on the Shelf-Life and Staling of White Bread | 3 |
| 16 | Comparison of Fermentation Characteristics of the Main Types of Chinese Cabbage Kimchi | 7 |
| 17 | Modified Atmosphere Storage for Extending Shelf Life of Oyster Mushroom and Shiitake | 7 |
| 18 | Separation of EPA and DHA from fish oil by solubility differences of fatty acid salts in ethanol | 14 |
| 19 | Fatty Acid Composition and Content of Omega-3 Polyunsaturated Fatty Acids of Major Fishes Caught in Korean Seas | 5 |
| 20 | Effects of Process Conditions on Sardine Oil During Bleaching and Deodorization | 2 |
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.