Countries citing papers authored by Heui-Dong Park
Since
Specialization
Citations
This map shows the geographic impact of Heui-Dong 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 Heui-Dong Park with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Heui-Dong Park more than expected).
This network shows the impact of papers produced by Heui-Dong 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 Heui-Dong Park. The network helps show where Heui-Dong Park may publish in the future.
Co-authorship network of co-authors of Heui-Dong Park
This figure shows the co-authorship network connecting the top 25 collaborators of Heui-Dong Park.
A scholar is included among the top collaborators of Heui-Dong 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 Heui-Dong Park. Heui-Dong Park is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Park, Heui-Dong, et al.. (2009). Characteristics of Red Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice using various Wine Yeasts. Korean Journal of Food Preservation. 16(6). 977–984.10 indexed citations
11.
Kim, Byoung-Soo, et al.. (2008). Changes in Enzyme Activity and Physiological Functionality of Doenjang (Soybean Paste) Prepared with Extracts of Phellinus linteus. Korean Journal of Food Preservation. 15(5). 736–742.2 indexed citations
12.
Choi, Sang‐Won, et al.. (2008). Characteristics of Lactic Acid Fermentation of Peach Juice by Lactobacillus plantarum KLAB21 Possessing Antimutagenic Effects. Korean Journal of Food Preservation. 15(3). 469–476.3 indexed citations
13.
Kim, Wonchan, et al.. (2008). Effects of Inoculation of Bacillus subtilis Cells on the Fermentation of Korean Traditional Soy Paste(Doenjang). Korean Journal of Food Preservation. 15(4). 598–605.7 indexed citations
14.
Kim, Byoung-Soo, et al.. (2008). Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3. Korean Journal of Food Preservation. 15(2). 293–299.2 indexed citations
15.
Kim, Jong-Hyun, et al.. (2008). Isolation and Characterization of Tartaric Acid-Degrading Bacteria from Korean Grape Wine Pomace. Korean Journal of Food Preservation. 15(3). 483–490.1 indexed citations
16.
Seo, Sung-Hee, et al.. (2007). Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace.. PubMed. 45(6). 521–7.47 indexed citations
17.
Kim, Byoung-Soo, et al.. (2007). Changes of Enzyme Activity and Physiological Functionality of Traditional Doenjang during Fermentation Using Bacillus sp. SP-KSW3. Korean Journal of Food Preservation. 14(5). 545–551.9 indexed citations
18.
Lee, Jun‐Young, Heui-Dong Park, & Sang‐Won Choi. (2001). Physicochemical Characteristics of Various Peach Cultivars. Preventive Nutrition and Food Science. 6(2). 107–111.3 indexed citations
19.
Hong, An, et al.. (2000). Changes of Microorganisms, Enzyme Activity and Physiological Functionality in the Korean Soybean Paste with Various Concentrations of Ginseng Extract during Fermentation. Korean Journal of Food Preservation. 7(3). 313–320.4 indexed citations
20.
Park, Heui-Dong, et al.. (2000). Culture Conditions on the Antimutagenic Effects of Lactobacillus plantarum KLAB21 isolated from Kimchi against N-methyl-N'-nitro-N-nitrosoguanidine and 4-nitroquinoline-1-oxide. Korean Journal of Food Science and Technology. 32(2). 417–423.4 indexed citations
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incomplete records, variations in author disambiguation, differences in journal indexing, and
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