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).
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 of co-authors of Chang‐Bum Ahn
This figure shows the co-authorship network connecting the top 25 collaborators of Chang‐Bum Ahn.
A scholar is included among the top collaborators of Chang‐Bum 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 Chang‐Bum Ahn. Chang‐Bum Ahn is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Ahn, Chang‐Bum, et al.. (2000). A Trial for Preparation of Jam using Sea Mustard Stem. Korean Journal of Fisheries and Aquatic Sciences. 33(5). 423–430.5 indexed citations
5.
Ahn, Chang‐Bum & Hyungrak Kim. (1996). Processing of the Extract Powder Using Skipjack Cooking Juice and Its Taste Compounds. Korean Journal of Food Science and Technology. 28(4). 696–701.3 indexed citations
6.
Lee, Eung-Ho, et al.. (1993). Processing and quality stability of precooked frozen fish foods : (IV) Quality stability of mackerel based burger during frozen storage. Applied Biological Chemistry. 36(1). 58–63.2 indexed citations
7.
Ahn, Chang‐Bum & Eung-Ho Lee. (1992). Utilization of Chitin Prepared from the Shellfish Crust 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel. Korean Journal of Fisheries and Aquatic Sciences. 25(1). 51–57.8 indexed citations
8.
Lee, Eung-Ho, et al.. (1989). Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce. Journal of the Korean Society of Food Science and Nutrition. 18(2). 131–142.3 indexed citations
9.
Lee, Eung-Ho, et al.. (1989). Comparisons in Food Quality of Anchovy Snacks and Its Changes during Storage. Korean Journal of Fisheries and Aquatic Sciences. 22(2). 49–58.3 indexed citations
10.
Lee, Eung-Ho, et al.. (1989). The Effect of Taipet-F and Bactokil on Retarding Lipid Oxidation in Boiled-dried Anchovy. Journal of the Korean Society of Food Science and Nutrition. 18(2). 181–188.
11.
Lee, Eung-Ho, et al.. (1989). The Processing Conditions of Extracts from Rapid Fermented Anchovy Sauce. Journal of the Korean Society of Food Science and Nutrition. 18(2). 167–174.4 indexed citations
12.
Lee, Eung-Ho, et al.. (1989). Processing and Taste Compounds of the Fish Sauce from Skipjack Scrap. Korean Journal of Fisheries and Aquatic Sciences. 22(1). 25–35.3 indexed citations
13.
Lee, Eung-Ho, et al.. (1987). Processing Conditions and Quality Stability of Frozen Seasoned Sardine Meat during Frozen Storage. Korean Journal of Fisheries and Aquatic Sciences. 20(3). 191–201.1 indexed citations
14.
Lee, Eung-Ho, et al.. (1987). The Taste Compounds of Damchi-jeotguk -Concentrated Sea Mussel Extract-. Journal of the Korean Society of Food Culture. 2(1). 25–31.1 indexed citations
15.
Ahn, Chang‐Bum, et al.. (1986). Quality Comparison of Canned ana Retort Pouched Sardine. Korean Journal of Fisheries and Aquatic Sciences. 19(3). 187–194.5 indexed citations
16.
Lee, Eung-Ho, et al.. (1986). Studies on Processing and Keeping Quality of Retort Pouched Foods (5) Preparation and Keeping Quality of Retort Pouched Seasoned Ark Shell. Korean Journal of Fisheries and Aquatic Sciences. 19(2). 109–117.1 indexed citations
17.
Lee, Eung-Ho, et al.. (1985). Lipid Components of Sea Squirt, Halocynthia roretzi, and Mideuduck, Styela clava. Korean Journal of Food Science and Technology. 17(4). 289–294.12 indexed citations
18.
Lee, Eung-Ho, et al.. (1985). Taste Compounds of Salted and Fermented Big Eyed Herring and Slimy. Korean Journal of Food Science and Technology. 17(4). 283–288.1 indexed citations
19.
Lee, Eung-Ho, et al.. (1985). Volatile Constituents of Fermented Big Eyed Herring and Slimy. Korean Journal of Food Science and Technology. 17(6). 437–441.2 indexed citations
20.
Lee, Eung-Ho, et al.. (1984). A Rapid Method for Determination of ATP and Its Related Compounds in Dried Fish and Shellfish Products Using HPLC. Korean Journal of Fisheries and Aquatic Sciences. 17(5). 368–372.9 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.