Countries citing papers authored by Geum-Soon Park
Since
Specialization
Citations
This map shows the geographic impact of Geum-Soon Park'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 Geum-Soon Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Geum-Soon Park more than expected).
This network shows the impact of papers produced by Geum-Soon Park. 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 Geum-Soon Park. The network helps show where Geum-Soon Park may publish in the future.
Co-authorship network of co-authors of Geum-Soon Park
This figure shows the co-authorship network connecting the top 25 collaborators of Geum-Soon Park.
A scholar is included among the top collaborators of Geum-Soon Park 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 Geum-Soon Park. Geum-Soon Park 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.
Park, Geum-Soon, et al.. (2013). Quality Characteristics of Mokwapyun Containing Various Amount of Tapioca Starch. Journal of the East Asian Society of Dietary Life. 23(4). 444–450.
Park, Geum-Soon, et al.. (2009). Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder. Korean Journal of Food and Cookery Science. 25(1). 119–125.10 indexed citations
4.
Lee, Eun Young & Geum-Soon Park. (2009). Quality Characteristics of Kochujang with Addition of Apple Juices. Korean Journal of Food and Cookery Science. 25(6). 747–757.5 indexed citations
5.
Lee, Jung-Ae, et al.. (2008). Quality Characteristics of Fish Paste Containing Angelicae Gigantis Radix Powder. Korean Journal of Food and Cookery Science. 24(5). 699–705.5 indexed citations
6.
Park, Geum-Soon, et al.. (2008). Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation. Korean Journal of Food and Cookery Science. 24(6). 829–836.7 indexed citations
7.
Lee, Shin‐Ho, et al.. (2008). Quality Characteristics of Tofu Prepared with Various Concentrations of Commercial Chungkukjang Powder. Korean Journal of Food and Cookery Science. 24(2). 258–265.12 indexed citations
8.
Park, Geum-Soon, et al.. (2007). Perception and Using Behavior by Age of Tofu(Soybean Curd). Journal of the Korean Society of Food Culture. 22(6). 696–704.
9.
Kim, HyangHee, et al.. (2007). Quality Characteristics and Storage Properties of Sikhe Prepared with Extracts from Hovenia dulcis THUNB. Korean Journal of Food and Cookery Science. 23(6). 848–857.13 indexed citations
10.
Kim, Ji-Young, et al.. (2007). Physicochemical Quality Characteristics of Tofu Prepared with Turmeric(Curcuma aromatica Salab.). Korean Journal of Food and Cookery Science. 23(4). 502–510.25 indexed citations
11.
Lee, Jung-Ae, et al.. (2007). Quality Characteristics of Brown Sauce with Added Apricot During Storage. Korean Journal of Food and Cookery Science. 23(6). 877–883.9 indexed citations
Park, Geum-Soon, et al.. (2006). [P2-17] Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice. Korean Journal of Food and Cookery Science. 22(6). 205–205.11 indexed citations
14.
Park, Geum-Soon, et al.. (2006). The Usage of Diet and Nutritional Information on the Internet by Users' Age. Journal of the East Asian Society of Dietary Life. 16(5). 542–549.2 indexed citations
15.
Kim, HyangHee & Geum-Soon Park. (2006). [P9-03] A Study on the Preference and actual condition of the utilization of traditional Sikhe. 268–268.1 indexed citations
16.
Kim, HyangHee, et al.. (2005). Quality Characteristics of Noodles Prepared with Pine Needle powder and extract during Storage. Korean Journal of Food and Cookery Science. 21(5). 685–692.21 indexed citations
17.
Park, Geum-Soon, et al.. (2004). The Quality Characteristics of Beef Jerky prepared with Various Spices. Korean Journal of Food and Cookery Science. 20(5). 489–497.12 indexed citations
18.
Park, Geum-Soon, et al.. (2004). Effect of Paecilomyces japonica on the Microbiological Quality and Shelf-life of Jeungpyun. Korean Journal of Food and Cookery Science. 20(6). 561–567.2 indexed citations
19.
Park, Geum-Soon, et al.. (1995). A Study on Eating Habits of Businessmen in Urban Areas. Journal of the Korean Society of Food Culture. 10(5). 435–442.3 indexed citations
20.
Park, Geum-Soon, et al.. (1986). Functional Properties of Silkworm Larvae Protein Concentrate. Korean Journal of Food Science and Technology. 18(3). 204–209.3 indexed citations
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive
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