Doo‐Jeong Han
About
In The Last Decade
Doo‐Jeong Han
37 papers receiving 1.4k citations
Peers
Comparison fields: 5 of 69
- Animal Science and Zoology 1.1k
- Food Science 1.1k
- Nutrition and Dietetics 445
- Molecular Biology 325
- Biochemistry 221
Countries citing papers authored by Doo‐Jeong Han
This map shows the geographic impact of Doo‐Jeong Han'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 Doo‐Jeong Han with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Doo‐Jeong Han more than expected).
Fields of papers citing papers by Doo‐Jeong Han
This network shows the impact of papers produced by Doo‐Jeong Han. 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 Doo‐Jeong Han. The network helps show where Doo‐Jeong Han may publish in the future.
Co-authorship network of co-authors of Doo‐Jeong Han
This figure shows the co-authorship network connecting the top 25 collaborators of Doo‐Jeong Han. A scholar is included among the top collaborators of Doo‐Jeong Han 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 Doo‐Jeong Han. Doo‐Jeong Han is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 4 | |
| 2 | 4 | |
| 3 | 6 | |
| 4 | 6 | |
| 5 | 3 | |
| 6 | 4 | |
| 7 | 16 | |
| 8 | 13 | |
| 9 | 10 | |
| 10 | Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Pork Patties | 13 |
| 11 | Effect of Protease Produced from Bacillus polyfermenticus SCD on Quality of Jerky | 18 |
| 12 | 66 | |
| 13 | 18 | |
| 14 | Effects of Thawing Temperature on the Physicochemical and Sensory Properties of Frozen Pre-Rigor Beef Muscle | 6 |
| 15 | 1 | |
| 16 | 59 | |
| 17 | 42 | |
| 18 | 30 | |
| 19 | 15 | |
| 20 | Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce | 11 |
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.