Han Sub Kwak

2.0k total citations
104 papers, 1.6k citations indexed

About

Han Sub Kwak is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Han Sub Kwak has authored 104 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 69 papers in Food Science, 45 papers in Nutrition and Dietetics and 17 papers in Animal Science and Zoology. Recurrent topics in Han Sub Kwak's work include Sensory Analysis and Statistical Methods (36 papers), Food Quality and Safety Studies (35 papers) and Nutrition, Health and Food Behavior (18 papers). Han Sub Kwak is often cited by papers focused on Sensory Analysis and Statistical Methods (36 papers), Food Quality and Safety Studies (35 papers) and Nutrition, Health and Food Behavior (18 papers). Han Sub Kwak collaborates with scholars based in South Korea, United States and Pakistan. Han Sub Kwak's co-authors include Sang Sook Kim, Mi Jeong Kim, Yoonhwa Jeong, Cheal Kim, Misook Kim, Youngseung Lee, Youngmee Kim, Sun Hwa Lee, Hee Yeon Jung and Mina K. Kim and has published in prestigious journals such as Food Chemistry, Chemistry - A European Journal and Tetrahedron.

In The Last Decade

Han Sub Kwak

101 papers receiving 1.6k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Han Sub Kwak South Korea 25 697 443 346 263 216 104 1.6k
María José Frutos Fernández Spain 28 731 1.0× 546 1.2× 245 0.7× 359 1.4× 80 0.4× 81 2.0k
Miguel Vilas‐Boas Portugal 31 1.1k 1.5× 209 0.5× 91 0.3× 647 2.5× 186 0.9× 85 3.6k
Zoya Okun Israel 20 472 0.7× 167 0.4× 138 0.4× 139 0.5× 216 1.0× 31 1.0k
Zhou Xu China 25 315 0.5× 138 0.3× 153 0.4× 131 0.5× 506 2.3× 78 1.8k
C.A. Black Australia 19 688 1.0× 43 0.1× 536 1.5× 525 2.0× 380 1.8× 25 1.5k
Ruizhan Chen China 22 567 0.8× 213 0.5× 100 0.3× 774 2.9× 92 0.4× 40 1.5k
Chryssoula Drouza Cyprus 19 154 0.2× 54 0.1× 330 1.0× 134 0.5× 193 0.9× 54 969
A. Bilyk United States 24 175 0.3× 58 0.1× 251 0.7× 230 0.9× 351 1.6× 50 1.5k
Fang Chen China 23 418 0.6× 96 0.2× 49 0.1× 239 0.9× 388 1.8× 103 1.8k
Mesfin Redi‐Abshiro Ethiopia 20 246 0.4× 116 0.3× 70 0.2× 144 0.5× 267 1.2× 55 1.3k

Countries citing papers authored by Han Sub Kwak

Since Specialization
Citations

This map shows the geographic impact of Han Sub 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 Han Sub Kwak with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Han Sub Kwak more than expected).

Fields of papers citing papers by Han Sub Kwak

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Han Sub 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 Han Sub Kwak. The network helps show where Han Sub Kwak may publish in the future.

Co-authorship network of co-authors of Han Sub Kwak

This figure shows the co-authorship network connecting the top 25 collaborators of Han Sub Kwak. A scholar is included among the top collaborators of Han Sub 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 Han Sub Kwak. Han Sub Kwak 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.
Kwak, Han Sub, et al.. (2025). Detection and Recognition Thresholds for Basic Tastes among Koreans. Journal of the Korean Society of Food Science and Nutrition. 54(3). 295–300. 1 indexed citations
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Park, Min Kyung, et al.. (2024). Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes. International Journal of Food Science & Technology. 59(10). 7080–7091. 2 indexed citations
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Kwak, Han Sub, et al.. (2023). Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju. Journal of Sensory Studies. 38(5). 1 indexed citations
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Kim, Sang Sook, et al.. (2022). Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste). International Journal of Food Science & Technology. 57(11). 7307–7319. 4 indexed citations
11.
Kwak, Han Sub, et al.. (2022). The influence of a carrier food on the perceived spiciness of chili pepper sauce. Journal of Sensory Studies. 38(1). 1 indexed citations
12.
Kim, Min Jung, et al.. (2022). Protective Effect of Chrysanthemum boreale Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell. Antioxidants. 11(4). 669–669. 16 indexed citations
13.
Hong, Young‐Shick, et al.. (2022). Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting. Food Chemistry. 384. 132443–132443. 12 indexed citations
14.
Kim, Sang Sook, Han Sub Kwak, & Mi Jeong Kim. (2020). The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste. Food Chemistry. 328. 127176–127176. 33 indexed citations
15.
Kim, Mina K., Han Sub Kwak, Mi Jeong Kim, & Sang Sook Kim. (2018). Identification of sensory characteristics that drive consumer preferences of commercially mass‐produced doenjang in Korea. Journal of Sensory Studies. 33(2). 21 indexed citations
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Kwak, Han Sub, et al.. (2018). Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making. The Korean Journal of Food And Nutrition. 31(1). 17–23. 2 indexed citations
17.
Kwak, Han Sub, Inyong Kim, Mi Jeong Kim, et al.. (2017). Effect of Alcohol Content on the Consumer Acceptance and Sensory Characteristics of Makgeolli with Chinese Matrimony Vine. The Korean Journal of Food And Nutrition. 30(4). 719–727.
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Kim, Sungchan, Han Sub Kwak, & Yoonhwa Jeong. (2016). Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread. Journal of Texture Studies. 48(1). 39–46. 10 indexed citations
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Kim, Soo Hyun, Han Sub Kwak, Yu Jin Lee, et al.. (2009). Construction of Cd(II) compounds with a chelating ligand 2,2′-dipyridiylamine (Hdpa): Anion effect, catalytic activities and luminescence. Polyhedron. 29(2). 773–786. 28 indexed citations
20.
Lee, Sun Hwa, Sung Jin Hong, Jung Hwan Lee, et al.. (2007). Novel polymer-supported ruthenium and iron complexes that catalyze the conversion of epoxides into diols or diol mono-ethers: clean and recyclable catalysts. New Journal of Chemistry. 31(9). 1579–1579. 27 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.

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