This map shows the geographic impact of Eung-Ho 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 Eung-Ho Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Eung-Ho Lee more than expected).
This network shows the impact of papers produced by Eung-Ho 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 Eung-Ho Lee. The network helps show where Eung-Ho Lee may publish in the future.
Co-authorship network of co-authors of Eung-Ho Lee
This figure shows the co-authorship network connecting the top 25 collaborators of Eung-Ho Lee.
A scholar is included among the top collaborators of Eung-Ho 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 Eung-Ho Lee. Eung-Ho Lee is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Lee, Eung-Ho, et al.. (2011). Development of Stable Production Technique of Summer Spinach (Spinacia oleracea L.) in Soilless Culture in the Highlands. Protected horticulture and Plant Factory. 20(1). 21–26.2 indexed citations
2.
Lee, Eung-Ho, et al.. (2009). Late bolting and Deep Red Leaf Lettuce “Mihong”. Korean Journal of Breeding Science. 41(4). 579–582.2 indexed citations
3.
Lee, Eung-Ho, et al.. (2008). Productivity and Fruit Quality according to Training Methods and Harvesting Bate on Paprika during Summer Culture in Highland. Protected horticulture and Plant Factory. 17(3). 204–209.1 indexed citations
4.
Lee, Eung-Ho, et al.. (2006). Growth and yield by controlled crowns and clusters of ever-bearing strawberry in highland.. Horticultural Science and Technology. 24(1). 26–31.2 indexed citations
5.
Ha, Jin‐Hwan, Eung-Ho Lee, & Jin‐Soo Kim. (1997). Refining of Squid Viscera Oil. Applied Biological Chemistry. 40(4). 294–300.3 indexed citations
6.
Kim, Jeong‐Gyun, Eung-Ho Lee, & Jin‐Soo Kim. (1997). Screening of by-products derived from marine food processing for extraction of DHA-contained lipid. Applied Biological Chemistry. 40(3). 215–219.1 indexed citations
7.
Son, Kwang-Tae, et al.. (1993). Quality stability of anchovy-based powder for instant soup packed in tea bag. Applied Biological Chemistry. 36(5). 321–325.1 indexed citations
8.
Lee, Eung-Ho, et al.. (1993). Processing and quality stability of precooked frozen fish foods: III. Processing of mackerel based burger. Applied Biological Chemistry. 36(1). 51–57.2 indexed citations
9.
Kim, Jinsoo, Jeong‐Gyun Kim, Soon‐Yeong Cho, Jin‐Hwan Ha, & Eung-Ho Lee. (1993). Characteristics of the yellowfin sole and dover sole skins as processing material of gelatin. Applied Biological Chemistry. 36(4). 290–295.1 indexed citations
10.
Lee, Eung-Ho, et al.. (1993). Processing of vinegar pickled sardine. Applied Biological Chemistry. 36(5). 339–345.
11.
Lee, Eung-Ho, et al.. (1985). Fish Jelly Forming Ability of Pretreated and Frozen Common Carp and Conger Eel. Korean Journal of Fisheries and Aquatic Sciences. 18(2). 139–148.3 indexed citations
12.
Lee, Eung-Ho, et al.. (1985). Studios on the Processing of Low Salt Fermented Sea Foods 6. Taste Compounds of Low Salt Fermented Anchovy and Yellow Corvenia. Korean Journal of Fisheries and Aquatic Sciences. 18(4). 325–332.2 indexed citations
13.
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
14.
Lee, Eung-Ho, et al.. (1984). Taste Compounds of Fresh-Water Fishes 8. Taste Compounds of Crucian Carp Meat. Korean Journal of Fisheries and Aquatic Sciences. 17(3). 170–176.2 indexed citations
15.
Lee, Eung-Ho, et al.. (1983). Studios on the Processing of Low Salt Fermented Sea Foods 3. Changes of Microflora during Fermentation of Low Salted Sardine. Korean Journal of Fisheries and Aquatic Sciences. 16(3). 211–215.1 indexed citations
16.
Lee, Eung-Ho, et al.. (1980). TASTE COMPOUNDS OF FRESH-WATER FISHES 3. Taste Compounds of Korean Snakehead Meat. Korean Journal of Fisheries and Aquatic Sciences. 13(3). 115–119.2 indexed citations
17.
Kim, Se‐Kwon, et al.. (1978). The Starch Content of Fish Meat Paste Products on Market. Journal of the Korean Society of Food Science and Nutrition. 7(1). 41–42.1 indexed citations
18.
Lee, Eung-Ho & Nak‐Ju Sung. (1977). The Taste Compounds of Fermented Squid, Loligo kobiensis. Korean Journal of Food Science and Technology. 9(4). 255–263.3 indexed citations
19.
Lee, Eung-Ho, et al.. (1976). Changes in Free Amino Acids of Yellow Corvenia, Pseudosciaena manchurica, during Gulbi Processing. Korean Journal of Food Science and Technology. 8(4). 225–229.1 indexed citations
20.
Lee, Eung-Ho, et al.. (1976). THE TASTE COMPOUNDS FERMENTED ACETES CHINENSIS. Korean Journal of Fisheries and Aquatic Sciences. 9(2). 79–110.9 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.