Citations per year, relative to Gi-Hyung Ryu Gi-Hyung Ryu (= 1×)
peers
Bożena Stodolak
Countries citing papers authored by Gi-Hyung Ryu
Since
Specialization
Citations
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).
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.
Ryu, Gi-Hyung, et al.. (2016). PRETREATMENTS AND FACTORS AFFECTING SACCHARIFICATION AND FERMENTATION FOR LIGNOCELLULOSIC ETHANOL PRODUCTION. Cellulose Chemistry and Technology. 50(2). 177–188.11 indexed citations
Yang, Hye-Jin & Gi-Hyung Ryu. (2009). Combined Effect of Fermentation and Extrusion Process on Antioxidant Properties of Sangmaksan. Korean Journal of Food Science and Technology. 41(5). 566–571.1 indexed citations
6.
Choi, Induck, et al.. (2008). Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars. Food Science and Biotechnology. 17(2). 319–323.3 indexed citations
7.
Norajit, Krittika, et al.. (2008). Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions. Food Science and Biotechnology. 17(4). 850–856.5 indexed citations
Ryu, Gi-Hyung, et al.. (2006). The Change of Compositions and Antioxidant Effect in Soybean Cultivars Pickled in Persimmon Vinegar. The Korean Journal of Food And Nutrition. 19(4). 398–409.5 indexed citations
11.
Ryu, Gi-Hyung, et al.. (2005). Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying. Korean Journal of Food Science and Technology. 37(5). 757–762.8 indexed citations
12.
Choi, Hee‐Don, et al.. (2004). Preparation of Flakes by Extrusion Cooking Using Barley Broken Kernels. Korean Journal of Food Science and Technology. 36(2). 276–282.3 indexed citations
Kang, Sun‐Hee & Gi-Hyung Ryu. (2002). Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack (I): Steeping and Punching Processes. Korean Journal of Food Science and Technology. 34(4). 597–603.17 indexed citations
15.
Kang, Sun‐Hee & Gi-Hyung Ryu. (2002). Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack(II) Pelleting, Drying, Conditioning and Additives. Korean Journal of Food Science and Technology. 34(5). 818–823.11 indexed citations
Kang, Sun‐Hee & Gi-Hyung Ryu. (2001). Improvement in the Yukwa Manufacturing by Extrusion Process with CO 2 Gas Injection. Food Science and Biotechnology. 10(1). 1–6.5 indexed citations
18.
Kim, Jae Hyun, et al.. (2001). Characteristics of Taste and Flavor Compounds on Salted and Fermented Anchovy Sauce by Gamma Irradiation. Food Science and Biotechnology. 10(5). 26–34.2 indexed citations
19.
Ryu, Gi-Hyung & Steven J. Mulvaney. (1997). Analysis of Physical Properties and Mechanical Energy Input of Cornmeal Extrudates Fortified with Dairy Products by Carbon Dioxide Injection. Korean Journal of Food Science and Technology. 29(5). 947–954.9 indexed citations
20.
Kim, Chong‐Tai, et al.. (1990). Comparison of Physicochemical Properties of Starch Phosphates Prepared by Dry Heating and Extrusion Process. Korean Journal of Food Science and Technology. 22(6). 651–658.1 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.