Gi-Hyung Ryu
About
In The Last Decade
Gi-Hyung Ryu
67 papers receiving 579 citations
Peers
Comparison fields: 5 of 69
- Food Science 418
- Nutrition and Dietetics 305
- Molecular Biology 174
- Plant Science 154
- Animal Science and Zoology 85
Countries citing papers authored by Gi-Hyung Ryu
This map shows the geographic impact of Gi-Hyung Ryu'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 Gi-Hyung Ryu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Gi-Hyung Ryu more than expected).
Fields of papers citing papers by Gi-Hyung Ryu
This network shows the impact of papers produced by Gi-Hyung Ryu. 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 Gi-Hyung Ryu. The network helps show where Gi-Hyung Ryu may publish in the future.
Co-authorship network of co-authors of Gi-Hyung Ryu
This figure shows the co-authorship network connecting the top 25 collaborators of Gi-Hyung Ryu. A scholar is included among the top collaborators of Gi-Hyung Ryu 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 Gi-Hyung Ryu. Gi-Hyung Ryu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 12 | |
| 2 | PRETREATMENTS AND FACTORS AFFECTING SACCHARIFICATION AND FERMENTATION FOR LIGNOCELLULOSIC ETHANOL PRODUCTION | 11 |
| 3 | 6 | |
| 4 | 3 | |
| 5 | Combined Effect of Fermentation and Extrusion Process on Antioxidant Properties of Sangmaksan | 1 |
| 6 | Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars | 3 |
| 7 | Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions | 5 |
| 8 | 6 | |
| 9 | 3 | |
| 10 | The Change of Compositions and Antioxidant Effect in Soybean Cultivars Pickled in Persimmon Vinegar | 5 |
| 11 | Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying | 8 |
| 12 | Preparation of Flakes by Extrusion Cooking Using Barley Broken Kernels | 3 |
| 13 | 5 | |
| 14 | Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack (I): Steeping and Punching Processes | 17 |
| 15 | Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack(II) Pelleting, Drying, Conditioning and Additives | 11 |
| 16 | 4 | |
| 17 | Improvement in the Yukwa Manufacturing by Extrusion Process with CO 2 Gas Injection | 5 |
| 18 | Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation | 2 |
| 19 | Analysis of Physical Properties and Mechanical Energy Input of Cornmeal Extrudates Fortified with Dairy Products by Carbon Dioxide Injection | 9 |
| 20 | Comparison of Physicochemical Properties of Starch Phosphates Prepared by Dry Heating and Extrusion Process | 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.