This map shows the geographic impact of Hae‐Soo Kwak'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 Hae‐Soo Kwak with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hae‐Soo Kwak more than expected).
This network shows the impact of papers produced by Hae‐Soo Kwak. 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 Hae‐Soo Kwak. The network helps show where Hae‐Soo Kwak may publish in the future.
Co-authorship network of co-authors of Hae‐Soo Kwak
This figure shows the co-authorship network connecting the top 25 collaborators of Hae‐Soo Kwak.
A scholar is included among the top collaborators of Hae‐Soo Kwak 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 Hae‐Soo Kwak. Hae‐Soo Kwak is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Lee, Jung Eun, et al.. (2009). Cholesterol Lowering Effect of Enzymatic Hydrolysates of Squid in Rats. Food Science and Biotechnology. 18(6). 1541–1544.8 indexed citations
Kim, Jee-Yeon, et al.. (2006). Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes in a Lab-Scale Unit. Food Science and Biotechnology. 15(2). 196–201.7 indexed citations
11.
Park, Sung‐Hee, et al.. (2006). Influence of Ice Recrystallization on Rheological Characteristics of Ice Slurries and Physicochemical Properties of Concentrated Milk. Food Science and Biotechnology. 15(5). 756–762.1 indexed citations
12.
Lee, Su Jung, et al.. (2006). Comparison of the Physicochemical Properties of Freeze-Concentrated versus Evaporated Milk. Food Science and Biotechnology. 15(6). 844–850.6 indexed citations
13.
Park, Heung-Sik, et al.. (2005). Optimization of Cholesterol Removal by Crosslinked β-Cyclodextrin in Egg Yolk. Food Science and Biotechnology. 14(6). 793–797.13 indexed citations
Ahn, Joungjwa, et al.. (1997). Comparison of Gas Chromatographic Method with Enzymatic Method for Cholesterol Determination in Milk and Cream. Food Science and Biotechnology. 6(4). 322–324.8 indexed citations
16.
Kwak, Hae‐Soo, et al.. (1996). Flavor and Sensory Attribute in Yogurt Fermentation. Food Science and Biotechnology. 5(2). 94–98.3 indexed citations
17.
Kim, Chul‐Hyun, et al.. (1996). Studies on the Microencapsulation of ${\omega}-3$ Polyunsaturated Fatty Acid. Korean Journal of Food Science and Technology. 28(4). 743–749.6 indexed citations
18.
Kwak, Hae‐Soo. (1995). Effect of Volatile Flavor Compound on Yogurt during Refrigerated Storage. Korean Journal of Food Science and Technology. 27(6). 939–943.7 indexed citations
19.
Kwak, Hae‐Soo, et al.. (1993). Impact of Psychrotroph-originated Enzyme in Accelerated Cheddar Cheese Ripening. Food Science and Biotechnology. 2(2). 111–116.1 indexed citations
20.
Kwak, Hae‐Soo, et al.. (1990). Effects of Food Grade Porcine Pancreatic Lipase on the Production of Short-Chain Fatty Acids and its Contribution. Korean Journal of Food Science and Technology. 22(3). 248–254.14 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.