Eui-Soo Lee
About
In The Last Decade
Eui-Soo Lee
26 papers receiving 335 citations
Peers
Comparison fields: 5 of 59
- Animal Science and Zoology 273
- Food Science 259
- Nutrition and Dietetics 110
- Molecular Biology 81
- Biochemistry 54
Countries citing papers authored by Eui-Soo Lee
This map shows the geographic impact of Eui-Soo Lee'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 Eui-Soo Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Eui-Soo Lee more than expected).
Fields of papers citing papers by Eui-Soo Lee
This network shows the impact of papers produced by Eui-Soo Lee. 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 Eui-Soo Lee. The network helps show where Eui-Soo Lee may publish in the future.
Co-authorship network of co-authors of Eui-Soo Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Eui-Soo Lee. A scholar is included among the top collaborators of Eui-Soo Lee 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 Eui-Soo Lee. Eui-Soo Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | CNN Based Spectrum Sensing Technique for Cognitive Radio Communications | 1 |
| 3 | 4 | |
| 4 | 4 | |
| 5 | 3 | |
| 6 | 8 | |
| 7 | 7 | |
| 8 | 14 | |
| 9 | 2 | |
| 10 | Effects of Thawing Temperature on the Physicochemical and Sensory Properties of Frozen Pre-Rigor Beef Muscle | 6 |
| 11 | 59 | |
| 12 | 30 | |
| 13 | The Effects of Marination Condition on Quality Characteristics of Cured Pork Meat and Sensory Properties of Pork Jerky | 10 |
| 14 | Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce | 11 |
| 15 | Effects of Cooking Method on Physicochemical Characteristics and Qualities of Hamburger Patties | 4 |
| 16 | Effect of Feeding Fermented Food Wastes on Consumer Acceptability of Pork Belly | 1 |
| 17 | The Effects of NaCl on the Physicochemical Properties of DFD and Normal Pork Meat Batter | 2 |
| 18 | Studies on the Improvement of Quality and Shelf-life of Traditional Marinated Beef(Galbi) as Affected by Packaging Method during Storage at $-1^{\circ}C$ | 5 |
| 19 | Studies on the Thermal Stability and Color of Free Drip released from Pork Muscle with pH, Concentration of NaCl and Phosphate | 1 |
| 20 | Color and Water Holding Capacity of PSE, RSE, RFN and DFD Pork | 1 |
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.