Chang‐Bum Ahn
- Aquatic Science top 0.2%
- Seaweed-derived Bioactive Compounds 22
- Aquaculture Nutrition and Growth 16
- Insect Science top 1%
- Insect Utilization and Effects 14
- Animal Science and Zoology top 1%
- Meat and Animal Product Quality 12
- Biomaterials top 2%
- Biochemistry top 2%
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- Protein Hydrolysis and Bioactive Peptides 47
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- Food Quality and Safety Studies 24
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- Biochemical effects in animals 18
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- Nutrition, Health and Food Behavior 16
Chang‐Bum Ahn
119 papers receiving 3.9k citations
Peers
Comparison fields: 5 of 133
- Aquatic Science 978
- Insect Science 693
- Animal Science and Zoology 545
- Biomaterials 672
- Biochemistry 245
Countries citing papers authored by Chang‐Bum Ahn
This map shows the geographic impact of Chang‐Bum 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 Chang‐Bum Ahn with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chang‐Bum Ahn more than expected).
Fields of papers citing papers by Chang‐Bum Ahn
This network shows the impact of papers produced by Chang‐Bum 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 Chang‐Bum Ahn. The network helps show where Chang‐Bum Ahn may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Chang‐Bum Ahn, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Antioxidant Activity of a Red Seaweed Polysiphonia morrowii Extract | 2009 | 14 |
| 2 | Processing of the Extract Powder Using Skipjack Cooking Juice and Its Taste Compounds | 1996 | 3 |
| 3 | Processing and quality stability of precooked frozen fish foods: III. Processing of mackerel based burger | 1993 | 2 |
| 4 | Processing and quality stability of precooked frozen fish foods : (IV) Quality stability of mackerel based burger during frozen storage | 1993 | 2 |
| 5 | Studies on the Processing of Frozen Seasoned Mackerel Meat 1. Processing of Frozen Seasoned Mackerel Meat and Changes in Its Taste Compounds during Storage | 1989 | 1 |
| 6 | Comparisons in Food Quality of Anchovy Snacks and Its Changes during Storage | 1989 | 3 |
| 7 | Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce | 1989 | 3 |
| 8 | The Effect of Taipet-F and Bactokil on Retarding Lipid Oxidation in Boiled-dried Anchovy | 1989 | 0 |
| 9 | The Processing Conditions of Extracts from Rapid Fermented Anchovy Sauce | 1989 | 4 |
| 10 | Processing and Taste Compounds of the Fish Sauce from Skipjack Scrap | 1989 | 3 |
| 11 | Studies on the Processing Conditions and the Taste Compounds of the Sardine Sauce Extracts | 1988 | 1 |
| 12 | Preparation of Powdered Smoked-Dried Mackerel Soup and Its Taste Compounds | 1987 | 5 |
| 13 | Processing Conditions and Quality Stability of Frozen Seasoned Sardine Meat during Frozen Storage | 1987 | 1 |
| 14 | The Taste Compounds of Damchi-jeotguk -Concentrated Sea Mussel Extract- | 1987 | 1 |
| 15 | Fatty Acid Composition of Salted and Fermented Sea Foods on the Market | 1986 | 1 |
| 16 | Studies on Processing and Keeping Quality of Retort Pouched Foods (5) Preparation and Keeping Quality of Retort Pouched Seasoned Ark Shell | 1986 | 1 |
| 17 | Preparation of Fish Sauce from Mackerel Scrap | 1986 | 1 |
| 18 | Volatile Constituents of Fermented Big Eyed Herring and Slimy | 1985 | 2 |
| 19 | Lipid Components of Dried Laver(Cultured Porphyra tenera and Wild Porphyra suborbiculata) Produced at Wan-do in Korea | 1985 | 1 |
| 20 | Studies on the Processing and Keeping Quality of Retort Pouched Foods (2) Preparation and Keeping Duality of Retort Pouched Seasoned-Oyster Products | 1984 | 1 |
About Chang‐Bum Ahn
Chang‐Bum Ahn is a scholar working on Aquatic Science, Food Science and Biochemistry, having authored 122 papers that have together received 4.0k indexed citations. Recurring topics across this work include Protein Hydrolysis and Bioactive Peptides (47 papers), Food Quality and Safety Studies (24 papers), Seaweed-derived Bioactive Compounds (22 papers), Biochemical effects in animals (18 papers), Aquaculture Nutrition and Growth (16 papers), Nutrition, Health and Food Behavior (16 papers), Insect Utilization and Effects (14 papers) and Meat and Animal Product Quality (12 papers). The work is most often cited by research in Aquatic Science (978 citations), Insect Science (693 citations) and Animal Science and Zoology (545 citations). Chang‐Bum Ahn has collaborated with scholars based in South Korea and United States. Frequent co-authors include Jae‐Young Je, Young-Sook Cho, Se‐Kwon Kim, Pyo‐Jam Park, You‐Jin Jeon, Young-Sang Kim, Soo Yeon Park, Yunok Oh, Jeong‐Gyun Kim and Young-Sook Cho. Their work appears in journals such as Food Chemistry, Advances in experimental medicine and biology, Journal of Food Biochemistry, Process Biochemistry and Food Research International.
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.