In‐Hak Jeong
About
In The Last Decade
In‐Hak Jeong
42 papers receiving 341 citations
Peers
Comparison fields: 5 of 76
- Food Science 148
- Aquatic Science 145
- Molecular Biology 135
- Animal Science and Zoology 69
- Nutrition and Dietetics 69
Countries citing papers authored by In‐Hak Jeong
This map shows the geographic impact of In‐Hak Jeong'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 In‐Hak Jeong with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites In‐Hak Jeong more than expected).
Fields of papers citing papers by In‐Hak Jeong
This network shows the impact of papers produced by In‐Hak Jeong. 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 In‐Hak Jeong. The network helps show where In‐Hak Jeong may publish in the future.
Co-authorship network of co-authors of In‐Hak Jeong
This figure shows the co-authorship network connecting the top 25 collaborators of In‐Hak Jeong. A scholar is included among the top collaborators of In‐Hak Jeong 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 In‐Hak Jeong. In‐Hak Jeong is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | Effects of Supplemental Alkali Feldspar-Ilite on Growth Performance and Meat Quality in Broiler Ducks | 1 |
| 3 | Development of Conditioning for Small Red Muscle Fish Using Kimchi Seasoning Ingredients and Organic acids 2. Sensory Evaluation in Conditioned Saury with Kimchi Seasoning and organic acids | 1 |
| 4 | Effects of Diet Supplemented with Squid Intestine on Growth and Body Composition of the Catfish (Parasilurus asotus) | 5 |
| 5 | Quality Changes of Seasonning Material of the Mixture of Laminaria and Enzyme Treated Mackerel Meat during Storage | 2 |
| 6 | Processing Condition of Seasoning Material of the Mixture of Laminaria and Enzyme-Treated Mackerel Meat | 4 |
| 7 | The Effect of Additives to the Texture of Kelp Blade | 3 |
| 8 | Effect of Blanching on Protein Composition and Texture in Geoduck Muscle during Frozen Storage | 1 |
| 9 | The Development of Squid(Todarodes pacificus) Sik-hae in Kang-Nung District -1. The Effects of Fermentation Temperatures and Periods on the Properties of Squid Sik-hae- | 8 |
| 10 | Quality and Storage Stability of Frozen Geoduck (Panope japonica A. Adams) | 2 |
| 11 | Antioxygenic Effects of Browning Reaction Product Obtained from L-Ascorbic Acid Solution | 1 |
| 12 | Quality Changes of Dried Lavers during Processing and Storage 3. Changes in Pigments, Trypsin Indigestible Substrates(TIS) and Dietary Fiber Content during Roasting and Storage | 4 |
| 13 | Utilization of Polyunsaturated Lipids in Red Muscled Fishes 3. The Conditions of Refining, Decoloring, and Deodorization for Processing of Refined Sardine Oil | 1 |
| 14 | Quality Changes of Dried Lavers during Processing and Storage 2. Quality Stability of Roasted Lavers during Processing and Storage | 2 |
| 15 | Utilization of Polyunsaturated Lipids in Red Muscled Fishes 1. Lipid Composition and Seasonal Variation in Fatty Acid Composition of Body Oil and Lipids from Different Sections of Sardine and Mackerel | 5 |
| 16 | Protein Cross-linking in Freeze Dried Fish Meat | 1 |
| 17 | Processing of Ready-to-Cook Food Materials with Dark Fleshed Fish 2. Processing of Ready-to-Cook Low Salt Mackerel Fillet | 5 |
| 18 | Effects of Muscle Extracts of Fish and Shell-fish on the Oxidation of Methyl Linoleate | 1 |
| 19 | Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 2. Storage Stability of the Product | 2 |
| 20 | Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 1. Formulation and Processing Conditions | 1 |
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.