This map shows the geographic impact of Gu-Boo 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 Gu-Boo Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Gu-Boo Park more than expected).
This network shows the impact of papers produced by Gu-Boo 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 Gu-Boo Park. The network helps show where Gu-Boo Park may publish in the future.
Co-authorship network of co-authors of Gu-Boo Park
This figure shows the co-authorship network connecting the top 25 collaborators of Gu-Boo Park.
A scholar is included among the top collaborators of Gu-Boo 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 Gu-Boo Park. Gu-Boo 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.
Yang, Han‐Sul, et al.. (2009). Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology. Food Science and Biotechnology. 18(4). 985–990.11 indexed citations
Park, Gu-Boo, et al.. (2006). Effects of Aging at Low Temperature on Storage Stability of Seasoned Pork. Korean Journal for Food Science of Animal Resources. 26(1). 85–91.2 indexed citations
11.
Park, Gu-Boo, et al.. (2006). Effect of Addition Levels of Sodium Chloride on Gel Properties of Surimi-like Pork. Food Science of Animal Resources. 26(1). 20–27.2 indexed citations
12.
Yang, Han‐Sul, et al.. (2006). Effects of Green Tea Extracts on Quality Characteristics and Reduced Nitrite Content of Emulsion Type Sausage during Storage. Food Science of Animal Resources. 26(4). 454–463.6 indexed citations
Park, Gu-Boo, et al.. (2005). Effect of Glycolysis Rate in Porcine Muscle Postmortem on Gel Property of Pork Surimi. Food Science of Animal Resources. 25(4). 423–429.1 indexed citations
16.
Park, Gu-Boo, et al.. (2005). Effect of Freeze-Thaw Process on Myoglobin Oxidation of Pork Loin during Cold Storage. Food Science of Animal Resources. 26(1). 1–8.13 indexed citations
17.
Choi, Byeong-Dae, et al.. (2002). Conjugated Linoleic Acid as a Supplemental Nutrient for Common Carp(Cyprinus carpio). Food Science and Biotechnology. 11(5). 457–461.15 indexed citations
18.
Joo, Seon-Tea, et al.. (2000). Effect of Conjugated Linoleic Acid Additives on Quality Characteristics of Pork Patty. Korean Journal of Food Science and Technology. 32(1). 62–68.2 indexed citations
19.
Park, Gu-Boo, et al.. (1998). Effects of Natural Antioxidants on Lipid Oxidation of Ground Pork. Korean Journal of Food Science and Technology. 30(4). 794–802.2 indexed citations
20.
Kim, Il-Suk, et al.. (1998). Effects of Electron-Beam Irradiation and Storage on Cholesterol Oxides Products of Beef Meat. Korean Journal of Food Science and Technology. 30(6). 1312–1320.2 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.